“Reinventing Parboiled Basmati Drying: From Fluidization Myths to Tunnel Dryer Innovation”

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.