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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 understanding practical cultivation challenges. As professional maturity set in, I gradually adopted a more commercially oriented scientific temperament. This led me to deeply study the physio-chemical properties of starch and their relationship with the organoleptic qualities of cooked rice. Through this journey, my scientific understanding evolved, and I realized that brown rice is among the most nutritious food grains bestowed by nature. Extensive studies and professional consultations on brown rice encouraged me to pursue applied commercial research in this area. Over time, I became firmly convinced that true societal benefit lies in focusing value-addition efforts on brown rice. A sound understanding of rice chemistry also provides valuable insights into developing exotic brown-rice-based snacks and ready-to-cook or ready-to-eat food products. Unfortunately, conventional flour-making processes strip food grains of many natural components, significantly reducing their nutritional value. Polished grains largely consist of starch, offering flavor diversity but limited nutrition. Whole grains, particularly brown rice, therefore require specialized processing and handling techniques to preserve their inherent nutritional qualities. In this chapter, I share practical and commercially viable techniques developed through years of research and field experience.

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 Rice 2. Storage of Paddy and Rice 3. Rice Milling Instrumentation for Yield Optimization 4. Enhanced Aging of Paddy and Rice 5. Retarding Paddy Aging and Preventing Moisture Loss During Storage 6. Paddy Parboiling I have made a sincere effort to do justice to each of these topics. Theoretical understanding, when validated through extensive field experience, has provided me with unique and practical insights into every process discussed in these chapters. This week, I am working on *Chapter 7: Milled Raw Rice and Parboiled Rice Value Addition Techniques*. The title itself clearly reflects the chapter’s focus. In my view, the rice milling industry has yet to fully exploit the vast potential of value addition in this segment. There is significant scope to enhance profitability by adopting innovative techniques. What is encouraging is that many of these improvements can be achieved with *minimal additional investment*. Existing infrastructure can be further optimized and “sweated” to deliver higher returns, allowing millers to realize additional margins without major capital expenditure. This chapter aims to bridge that gap by presenting practical, actionable strategies that can help millers unlock untapped value and strengthen their competitive edge.

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 end-product physiology. Between 1993 and 1995, significant efforts were undertaken by United Riceland Ltd. to transition from conventional parboiling practices to a mechanized, system-based process. This shift greatly improved hygiene, consistency, and reliability of the finished product. During this period, I closely assisted Rice Chemist Dr. K. R. Bhattacharya, and the journey involved intense experimentation, learning, and perseverance. Beyond soaking and steaming, drying of parboiled paddy presents its own unique challenges, particularly for both Basmati and non-Basmati varieties. Based on the fundamental principle that evaporation causes cooling, the initial drying phase of parboiled paddy can reduce moisture content from 37% to 22% using air temperatures of 250°C or even 300°C. My initial pilot-scale trials with Vibro Fluidized Drying revealed that Basmati rice—owing to its slenderness ratio of over four—was not a suitable candidate for this method due to multiple technical limitations. In contrast, the Tunnel Dryer project that followed proved far more effective and exciting. With a residence time of less than 15 minutes, paddy moisture was successfully reduced from 37% to 22% without any adverse side effects. This development offers a significant advantage to millers seeking consistent product quality and dependable milling yields. Regarding soaking and steaming, numerous permutations and combinations are available to achieve the desired cooking quality and appearance of raw rice. However, today’s evolving industry dynamics demand that millers move beyond traditional comfort zones. Rising constraints related to land availability, manpower, and operational costs are driving the adoption of more efficient technologies—such as pressure soaking, pressure steaming, and fast drying systems. Additionally, utilizing steam generated from husk-fired power plants in back-pressure mode can further enhance profitability. In conclusion, millers and equipment suppliers alike must embrace modern parboiling technologies. The new methods discussed in this chapter of Rice Technology are not just innovations—they are necessities for sustainable, efficient, and competitive rice milling in the years ahead.

Retarding Paddy Aging Through Grain Chilling Technology: The year-end celebrations, though brief, concluded on a joyful note, leaving both body and mind rejuvenated. My book, Rice Technology, addresses multiple aspects of paddy handling to meet diverse industry requirements, with a singular objective—sustainable and positive growth for the rice milling fraternity. One of the key chapters, “Retarding of Paddy Aging,” focuses on preserving paddy quality through advanced post-harvest practices. My observations on paddy aging were shaped during visits to rice mills in Beijing and Bua Thai Rice Mill in Thailand, a province known for producing premium Thai Jasmine rice, where the miller is a leading exporter. Further, my professional association with Dr. Dirk Maier of Purdue University, USA, during my 2007 visit, helped me gain a deeper technical understanding of the fundamentals behind paddy aging and its control. The core principle behind retarding paddy aging lies in the use of Grain Chillers. In Thailand, chilling technology is extensively used for Thai Jasmine rice to ensure that the paddy does not age prematurely. Aging adversely affects the natural stickiness of Jasmine rice, thereby reducing its market value. Additionally, organic grain processors adopt chilling as a non-chemical disinfestation method, ensuring both quality preservation and food safety. When these observations were systematically analyzed, it became evident that effective paddy aging control requires chilling technology to maintain moisture levels at approximately 16%, which is critical for preserving grain quality. Moisture preservation plays a vital role in preventing oxidative and biochemical changes during storage. With India now manufacturing high-quality Grain Chillers, Indian rice millers—especially those using paddy steaming and dry heat aging processes—can significantly benefit from integrating this technology. Grain chilling offers a scientific, sustainable, and efficient approach to improving rice quality while enhancing storage stability and export competitiveness.