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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 contains essential nutrients such as thiamine, riboflavin, niacin, iron, zinc, dietary fiber, and oryzanol. These components make brown rice one of the most nutritionally valuable food grains. Rice polishing is often considered a “necessary evil” that demands serious attention today. Polished rice, though preferred for its taste and appearance, is primarily a source of carbohydrates. The removal of rice bran during polishing significantly reduces its nutritional value, making it less healthy by modern dietary standards. While polishing improves palatability, limited efforts have been made to enhance the acceptability and taste of brown rice to match that of polished rice. One practical approach could be the inclusion of rice bran in polished rice packaging. Although this idea appears simple, it is technically challenging to implement. However, when polished rice is cooked with rice bran, the flavor remains comparable to polished rice, while the nutritional value becomes equivalent to that of brown rice. Cleaning rice bran, stabilizing its oil content, and packaging it into small pouches represent a promising value addition strategy. Even a spoonful of purified, stabilized rice bran consumed daily can serve as a powerful nutritional supplement. Such innovations can pave the way for healthier rice consumption and sustainable value-added rice products.

Strengthening the Parboiling Process: Reflections Beyond Chapter 4 of Rice Technology While I discussed the fundamentals of the parboiling process in Chapter 4 of my book Rice Technology, I feel the need to further articulate my perspective—particularly in light of practical challenges and opportunities that still exist in the industry. Early Work on Parboiling Upgradation (1993–1996) Between 1993 and 1996, I had the privilege of assisting Dr. K. R. Bhattacharya in upgrading the conventional parboiling system. Over these three years of focused and intensive work, we examined nearly every critical parameter influencing parboiling performance. Our work primarily involved Basmati rice parboiling, which presented a unique and demanding challenge:the rice had to retain its superior cooking qualities, especially: 2.5 times elongation Distinct ring formations along the grain length While hygiene and process cleanliness were important considerations, preserving cooking quality remained the most critical and technically challenging aspect. Process Optimization Through Controlled Experimentation We conducted extensive permutations and combinations involving: Soaking temperature versus soaking time Residence time during steaming Steam intensity and exposure duration Through systematic experimentation and commercial-scale trials, we successfully achieved our objective. The improved process was subsequently adopted by the rice milling fraternity, marking a significant milestone in practical parboiling technology. However, I must emphasize that the industry has largely stagnated at this point of adoption, without sufficiently exploring further improvements required to meet present and future challenges. Dry Heat Aging and the Need for Further Innovation The introduction of Dry Heat Aging was a commendable advancement, primarily aimed at: Reducing working capital costs Minimizing long-term storage requirements Lowering interest burdens on inventory Yet, while Dry Heat Aging addressed storage and financial concerns, parboiling itself still holds untapped potential, particularly in reducing power consumption. Pressure-Based Soaking and Steaming: A Breakthrough To address this, we explored methods to reduce soaking time, experimenting with: Vacuum-based soaking Pressure-based soaking Our trials conclusively showed that soaking under pressure was significantly more effective, enabling us to reduce soaking time to just two hours—a result validated through full commercial-scale trials. Encouraged by this success, I extended the concept to include: Soaking under pressure Steaming under pressure The results were astonishing and exceeded expectations. This development challenged some long-held assumptions, including those of my revered Guru, Dr. K. R. Bhattacharya. His gracious acknowledgment and blessings for this achievement remain a deeply cherished memory for me. The Way Forward: Continuous Parboiling and Energy Integration The purpose of sharing these insights is not merely retrospective—it is a call to action for the rice milling fraternity. I strongly believe that the future lies in making the parboiling process continuous, which would allow: Effective utilization of back-pressure steam Integration with steam turbines for captive power generation A drastic reduction in net power costs—potentially to negligible levels Such integration would significantly enhance millers’ margins, improve energy efficiency, and ensure long-term sustainability in rice processing.

Chapter 4 of Rice Technology addresses one of the most intricate aspects of paddy processing, particularly for Indica varieties. This chapter focuses on Enhanced Aging of Paddy and Parboiled Rice, a subject critical to improving rice quality, cooking behavior, and milling yield. Parboiling and enhanced aging involve treating paddy varieties having diverse Gelatinization Temperatures (GT) and gel consistency, both of which are intrinsic properties of starch. Managing these variations is essential to achieving uniform quality in the final rice product. One of the simplest and fastest aging techniques adopted by rice millers is the steaming process. This method is now well established, with pressure steaming also widely practiced. While steaming does impact the chalkiness of rice, initial resistance to chalky appearance gradually diminished as millers and consumers recognized the significant improvement in cooking quality. Today, steaming has become a standard practice in modern rice milling. However, premium rice varieties such as Basmati, Sona Masuri, Badshah Bhog, and Zeera rice have explored an alternative route—the dry heat aging method. This process employs conductive heating, followed by tempering, where paddy is rested for 60 to 300 minutes under controlled conditions. During this phase, moisture absorption is strictly avoided, and appropriate cooling is adopted. Although dry heat aging is both complex and capital-intensive, many millers adopt it discreetly due to its fast return on investment. The primary reason is the superior palatability of the rice, with negligible increase in chalkiness and cooking characteristics comparable to 18 months of natural aging. My exposure to Thailand’s rice milling practices prompted deeper exploration into high-moisture paddy preservation. Both steaming and dry heat aging require paddy moisture levels between 14% and 16%, whereas natural climatic conditions often reduce moisture below 12%, leading to increased grain breakage during aging. A practical solution to this challenge is chilling the paddy, which allows rice millers to perform fast aging throughout the year without compromising grain integrity. India has developed high-quality grain chiller manufacturing capabilities, presenting a significant opportunity for the industry to achieve consistent quality and improved milling yields. The evolution of the parboiling process has demanded significant efforts to move beyond the conventional “Kacchi and Pacchi” methods. I consider myself fortunate to have contributed to a breakthrough in this area under the mentorship of Dr. K. R. Bhattacharya, an eminent Rice Chemist, whose guidance played a pivotal role in advancing these techniques. I also recall the industry-wide challenge of “musty smell” encountered in 1995, for which effective solutions were provided to the entire rice milling fraternity. Today, multiple processing routes—ranging from nominal pressure steaming to high-pressure steaming—can be adopted to meet the diverse quality requirements of global customers.

My accidental infatuation with Rice Technology gradually turned into a permanent love—one that has made every moment of my rice-milling career deeply rewarding. I truly cherish those experiences, and I am delighted to share them on this august platform with the rice-milling fraternity. Stabilizing the paddy-drying process and subsequently adopting bulk storage in silos transformed rice milling into a transparently automated business. These advancements also made real-time ERP solutions not only possible but essential. In the third chapter of my book Rice Technology—titled “Rice Milling Instrumentation for Optimization of Yields”—I explored various approaches to generating Profit & Loss (P&L) statements on a daily basis. The pace of technological change now suggests that the time is near when such P&L insights could be updated hourly. Choosing the right hardware, integrating it through SCADA, and ensuring seamless compatibility with ERP systems are all critical for real-time data accuracy. In rice milling, the right instruments make all the difference. Today, with rapid IT innovations and the explosive rise of AI systems, even more possibilities are emerging. AI-driven tools can significantly reduce—and in some cases eliminate—errors across mill operations. This not only improves efficiency for the rice miller but also ensures that farmers benefit more consistently and transparently.

Basmati paddy, being nearly double the price of non-basmati varieties or the Government’s Minimum Support Price (MSP), demands a much higher degree of sensitivity during raw paddy drying, parboiled drying, and safe storage. Over the years, the industry has faced numerous challenges—transitioning from open-stack storage covered with canvas tarpaulins, to covered warehouses, and now to modern steel silos. Yet, a few critical pre-storage steps continue to be overlooked, leading to quality deterioration and breakage of this premium grain. One of the most important—and frequently ignored—steps is tempering the paddy. After drying, paddy must be allowed to rest for 48 to 72 hours before it is stored in bulk silos at 12% moisture. This resting phase allows internal moisture equalization. When tempering is skipped, freshly dried paddy tends to sweat, causing localized moisture accumulation. This becomes a trigger for infestation, fungal activity, and the formation of hotspots, which compromise both yield and quality. In contrast, bag storage of milled rice experiences rapid moisture loss because the endosperm is exposed and reacts quickly to ambient temperature and relative humidity. This sensitivity makes conventional storage methods unsuitable for long-term preservation of high-quality milled rice. Significant progress was made when Purdue University initiated commercial research in 1978, concluding that bulk storage of milled rice becomes safe and stable when the grain is chilled to 15°C. At this temperature, water activity ceases, enabling long-term storage without any moisture loss. While most free-flowing food grains at 12% moisture can be safely stored in bulk without chilling, milled rice specifically benefits from cooling due to its exposed structure. Chilled bulk storage not only prevents moisture migration but also offers non-chemical disinfestation, preserves grain strength, and ensures better milling outcomes. All these crucial principles and scientific insights have been explained in this chapter to guide the industry towards safer, more efficient, and value-preserving storage practices for Basmati and milled rice.

I first learned the fundamentals of safe grain drying during my tenure at Pioneer Hi-Bred International (1988–92). The exposure to advanced seed-conditioning plants in the United States, and later adapting those learnings to Indian requirements, helped me significantly when designing long-lasting drying solutions for Basmati raw paddy. As global demand for Basmati rice increased, new challenges emerged—particularly when the Middle East’s requirement for parboiled Basmati surged rapidly. This shift demanded a balanced approach combining fast drying and slow drying. For slow drying, LSU dryers have consistently performed exceptionally well in India. However, parboiling introduced a new requirement: horizontal drying after final steaming. My initial attempt involved Vibro Fluidized Dryers, but due to limited time, I could not complete full validation for Basmati. I had always believed—based on fluidization theory—that grains with an L/B ratio exceeding 4 are difficult to fluidize. Unfortunately, this preliminary idea spread quickly, likely amplified by dryer sales teams without technical understanding. As a result, the concept of horizontal drying was prematurely dismissed and clouded with doubt. By the time I realized the extent of this misconception among Basmati millers, it was too late—the industry had already rejected the idea. This pushed me to firm up a more robust alternative: the horizontal Tunnel Dryer. Parboiled rice at 35% moisture, when dried at around 250°C, can reach 22% moisture within 15–20 minutes. Despite the high inlet temperature, the evaporation-induced cooling ensures that the physio-chemical properties of the paddy remain unaffected. My experiments—from lab scale to pilot scale—were eye-opening and validated this approach. Another long-standing challenge was reducing parboiled rice from 14% moisture to 12% before milling. With the right approach, this too is achievable.

Growing up, I had very limited access to television. Our neighbors graciously hosted us whenever two iconic serials aired — Ramayana and later Mahabharata.Those stories of faith, purpose, and divine wisdom left a deep imprint on my young mind, especially Mahabharata, which somehow remained in my subconscious for years. A Twist of Fate in Kurukshetra Life took an unexpected turn when I was compelled to join a rice mill in Kurukshetra — the same land that witnessed the epic teachings of Mahabharata.At first, I was reluctant. But then, a scene from Mahabharata came to mind — the moment when Lord Krishna, with just a single grain of rice offered by Draupadi, satiated countless sages awaiting their meal. That recollection changed everything. It awakened something within me and made me fall deeply in love with rice technology. What began as an obligation turned into a lifelong passion. Four Decades of Dedication and Discovery Over the past 40 years, I have been fortunate to contribute to the rice industry and to witness its transformation firsthand. My professional journey allowed me to work with and innovate for organizations like Tilda Rice Ltd. and Daawat Foods, where I developed numerous interventions and improvements in rice processing and storage. Each innovation, however small, has been driven by one purpose — to make rice technology more efficient, sustainable, and beneficial for both producers and consumers. A Step Toward Public Health and Innovation Even after four decades, my curiosity and motivation remain as strong as ever. I am now channeling my experience into writing a practical textbook on “Rice Technology.”This book highlights the technologies and methods that deserve greater attention from technologists and millers — serving as both a guide and a bridge between research and real-world application. The Next Frontier: Healthy Rice-Based Products At present, my focus is on developing healthy snacks and ready-to-cook brown rice-based products that can enhance public health and align with modern lifestyles. To bring this vision to life, I am looking for collaboration and funding support for product development. I believe that innovation grows faster when shared — and I am open to partnerships with like-minded professionals and organizations. An Open Invitation I invite anyone interested in rice technology, food innovation, or product development to connect and exchange ideas. Together, we can add value to rice-based products, enhance nutritional quality, and improve profitability for the milling and processing industry. Let’s collaborate to make every grain count — just as it once did in the great epic that inspired my journey. 📗 Author: Munishwar Vasudeva📘 Book: “Rice Technology” (Practical Insights for Technologists and Millers)📩 For collaboration or professional interaction: munishwar.vasudeva@lotusharvestec.com

A pause of two weeks during the festive season rejuvenated both the body and the soul. It also offered a valuable opportunity for introspection — to look back on my professional journey and experiences as a career consultant. The past 18 months spent writing a practical textbook on Food Grains Bulk Storage, followed by a series of webinars and numerous personal interactions, have been a truly enriching experience. Writing this book was, in many ways, an unlearning process — challenging long-held perspectives and re-evaluating practical knowledge. The subsequent discussions and interactions, however, became a new phase of learning, filled with fresh insights and diverse viewpoints. This cycle of unlearning and relearning has strengthened my passion for the field. I continue to yearn for more learning opportunities and would be glad to welcome further enquiries or discussions on this subject. The driving force behind all these efforts remains steadfast — “Every Grain Matters.” Working on the execution of silo projects for both FCI and the private sector has been yet another rewarding platform. Each project reaffirms the essence of learning gathered over the years through professional practice and consultancy. As I look ahead, I remain committed to sharing knowledge, promoting best practices, and advancing the science and efficiency of food grain storage — because indeed, every grain truly matters. 📧 munishwar.vasudeva@lotusharvestec.com

Non-chemical disinfestation is no longer just a futuristic idea—it is a practical and necessary approach for modern grain storage and processing. Implementing non-chemical methods in rice mills and steel silos has proven effective in maintaining hygiene, preventing infestations, and reducing dependence on chemicals, all while ensuring sustainable operations. In this blog, we share key design and operational strategies for achieving pest-free storage facilities without relying on harsh chemicals. 1. Structural Measures for Pest Prevention Cattle Traps at Facility EntranceInstalling a cattle trap at the entrance helps remove mud, dirt, and potential contaminants brought in from outside, reducing the risk of cross-contamination. Rodent-Proof Boundary WallsMice can typically dig burrows up to 30 inches deep. Designing boundary walls with this in mind, along with a smooth, tile-like finish, makes it difficult for rodents to enter the facility. No Greenery Around the PlantPlants and shrubs attract insects. Keeping the facility area free from greenery reduces insect infestation risks. Proper Drainage SystemsWater stagnation provides a breeding ground for pests. A well-designed stormwater drainage system ensures water does not accumulate, keeping the facility dry and safe. Rounded Wall CornersWalls with rounded corners prevent dust accumulation, which can harbor insects and pests. Smooth surfaces combined with proper hygiene practices limit infestation opportunities. 2. Hygiene and Cleaning Practices Vacuum Cleaning Over BroomingRegular vacuum cleaning removes dust and insect eggs effectively. Unlike sweeping, which can spread dust and infestations, vacuuming ensures early control of potential pests. Preventive MonitoringMonitoring preventive fumigation helps assess its efficacy. This proactive approach allows the facility to avoid reactive or curative chemical treatments, reducing overall chemical use. 3. Non-Chemical Disinfestation Technologies Chilling, Nitrogen, and Ozone (O₃) TreatmentsAdvanced non-chemical methods like chilling, nitrogen enrichment, and ozone application can control pests without harmful chemicals. A cost-benefit analysis helps identify the most effective and efficient method for your facility. Conclusion Designing and operating grain storage facilities with non-chemical disinfestation strategies ensures safer, more sustainable storage. By combining preventive design, strict hygiene practices, and modern technologies, facilities can maintain high standards of food safety while significantly reducing chemical usage. Sustainability, efficiency, and hygiene go hand in hand when preventive measures are prioritized.