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The rice milling industry is rapidly evolving, moving beyond traditional methods toward a more advanced, efficiency-driven approach. The webinar titled “Rice Mill 2.0 – Advanced Technology,...
This week’s blog is a humble prayer for peace, harmony, and tranquility across the world. In times when conflict overshadows humanity, our thoughts turn toward the...
It has been a satisfying journey sharing my experiences in various aspects of Rice Technology. As we approach the concluding chapters of this series, I am...
After a brief pause of three weeks from writing on Rice Technology, I am pleased to share the 10th chapter, focusing on Rice Husk Value Addition...
I have been interacting with the food grain management fraternity for the past ten months and have consistently raised concerns regarding the use of aeration in...
The ninth chapter of the book Rice Technology focuses on Brown Rice Value Addition Techniques. The most nutritious part of paddy is the rice bran, which...
I spent the most productive years of my youth working in the field of Rice Technology, ensuring optimized yields, developing exotic and palatable rice dishes, and...
My book Rice Technology has so far covered six comprehensive chapters that address the critical stages of paddy and rice processing: 1. Drying of Paddy and...
A sound understanding of rice starch characteristics—such as gelatinization temperature, gel viscosity, and related properties—is essential to precisely define parboiling process parameters and achieve the desired...