UNIT II TRADITIONAL METHODS OF FOOD PROCESSING 9

Rice has remained the staple food to more than half the humanity since time
immemorial despite waves of food revolutions. Covered by two different layers, namely-
bran (the inner layer) and husk (outer layer), Rice paddy becomes rice only when the
two layers are removed properly through hulling and milling of paddy and hence
processing of rice can be termed as the hulling and milling ratio. Production wise India
has risen to become the second largest producer of rice in the world (21 percent of global
rice production), next only to China. The growth of population exerts more pressure-
pushing for higher productivity of crops while a larger quantity of food grain continues
to be lost due to inefficient milling processes in the country. Therefore, it calls for a
better processing technique of rice to prevent processing loss. Generally, rice kernels are
often susceptible to breakage due to inefficient milling processes. Therefore, more
efficient milling processes are becoming imperative with Government encouragement
and policies so that with better recovery ratio and quality rice kernel production hunger
in India is ameliorated after 2030.
The efficiency of grain milling processes denotes three factors-technologies, degree of
competition and capacity of utilization each of which Nextechagrisolutions- the
leading Rice Mill Consultant in the domestic Food and Grain
Industry elevates substantially. Nextechagrisolutions Engineering Solutions Pvt. Ltd.,-
India’s leading Rice Mill Project & Rice Mill Plant Manufacturer India & of Rice Mill
Machinery Consultants facilitate the transformation from a traditional Rice Mills to a
modern one by transferring the expertise and experience of erecting the
360o ecosystem. Nextech Grain Processing & Engineering Solutions Pvt. Ltd. possesses the
necessary wherewithal for automating and upgrading of existing Rice Mills to state of the
art, automated mill through innovation and automation for customized needs. The quality
in terms the rice output’s quality, whiteness, milling degree, grain dimensions is
enhanced and enables the manufacturers to fulfill the exacting customer demands on
quantity as well as quality parameters to capture market share and ensure greater
returns.
Difference Between Traditional & Modern Milling
Generally, rice kernels are often susceptible to breakage and hence hulling and milling
ratio is low due to inefficient milling processes. Therefore, modern efficient milling
processes that raise productivity are often automated while ensuring a modern product
ready for the supermarkets. This not only ensures better recovery ratio & quality rice
kernel production but also better returns. The quality of finished rice/polished rice is
also dependent on the quality of raw paddy used for conversion, the new technological
improvements introduced in rice milling, but the growing demand is making never
before demands on rice production. One of Nextech’s specialties is to impart
360o consultancy for the Modernization Of Rice Mills.
Rice Milling Technology– Then & Now
Traditionally, maintaining high quality and output of rice was easy with limited
technology, government policies, little investment, miss-management etc. This led to the
rejection of many shipped consignments due to poorer than international quality
standard. Rice Mill plants were not efficient in terms of energy conservation,
maintenance, productivity, and Quality management systems were not employed. The
units even lacked testing labs for routine check-ups. Now(automatic and semi-
automatic) manufactured and supplied by Japan & Germany are extensively employed
and new technologies were introduced including the use of rubber roller technology for
husking; Two-stage whitening process; Use of Paddy separators; Old stone disk hullers,
vertical cone polishers replaced by emery-coated cylinders etc., Emphasis is now on
Skilled operators, use of NUE (Nitrogen Use Efficient) technology and Turbo & extractive
milling to speed up the process while saving energy. Nextech Solutions introduces ever
more innovations to produce high-quality products for greater returns.
The comparison of traditional rice milling and modern rice mills
Date:May 30, 2019/ Industry News/ Chat online/ Give me a price
Rice milling process is an important post harvest operation. Present day most of the
traditional rice milling like Engleberg huller are being replaced by automatic and semi
automatic mill. This article mainly show you the difference of traditional rice milling and
modern rice mills.
Traditional rice milling, which also known as Village milling, Village-type rice milling
was found in rural communities and are used for service milling paddy of farmers for
home consumption.
Paddy harvest
Hand pounding of paddy in a mortar with a pestle is the traditional milling process in
remote villages. Pounding the paddy induces upward and downward forces on grain
against grain that removes the husk and bran layers. The pounding also breaks up
fissured grain. The final cleaning is by winnowing in a woven bamboo tray. The
winnowing process to separate unmilled paddy grain is an art.
Then use the single stage rice mill, The single pass rice mill is an adaptation of the
"Engleberg" coffee huller from the United States, modified for milling rice. In earlier
days this type of rice mill was very popular in most rice-growing countries.
Modern rice milling process
With this traditional rice milling, we also can get rice from paddy, while the
disadvantage is that:
1) The rice yield is very low,
2) With a higher broken rice rate.
3) Need large labor consumption
But nowadays. In many Asian countries, the traditional rice mills can no longer be
licensed to operate as service or commercial mills. If industrial rice milling processing, it
shall be essential to use the modern rice mills.
Rice mill equipment
Here is the modern rice mill flow chart description:
Paddy Cleaner, which is an all purpose separator designed for the efficient separation of
large coarse material and small fine materials such as grit during the cereal cleaning
process. Also including the destoner.
Paddy Husker & Paddy Separator: All varieties of rice such as long grain, medium grain
and short grain can be sorted easily and accurately. It separates a mixture of paddy and
brown rice into three distinct classes: paddy mixture of paddy and brown rice, and
brown rice. To be sent to a husker, back to the paddy separator and to a rice whitener,
respectively.
Then, match a rice polisher, which cleans the surface of rice, significantly enhancing the
quality of finished products.
If very large rice milling factory, we will also need match the grater,color selector etc,
which can ensure get different quality of rice finally.
Modern rice mill with automatic operation, large capacity,less labor consumption etc.
Which is more and more popular for industrial use.
Equipments and processes for edible oil extraction, paneer, butter and ghee
manufacture

Ghee Making Machine

April 26, 2024shriram

Fully Automatic Ghee Making Machine

We provide our customers with highly efficient Small Ghee Making Machine Price
which helps in extraction of ghee. The process includes melting of butter or cream,
separation, clarification, filtration, cooling and then its packing. Available in different
capacities, these can be customized as per the clients requirements. We offer our
customers with premium quality ghee storage tanks, which are used to store ready to
pack ghee. Durable and robust, these are manufactured from quality raw material like
stainless steel and feature specifications. The Inner shell with cylindrical body,
hemispherical bottom is made up of 6mm Thick, SS 304 Material. Intermediate Shell
with hemispherical bottom is made up of MS plate of 6 mm thickness. Outer shell
hemispherical bottom is made up of 2 mm Thick SS 304 Sheet.
TECHNICAL SPECIFICATIONS:


 Capacity : 50 to 350 Ltr

 Usage : Khoya/Mawa
 Power Source : Electric, LPG, Diesel
 Shape & Orientation : Cuboid, Vertical Cylinder
 Material : SS/MS
 insulation : By injection – CFC Free High density PUF
 Features : Rigid design, Long service life, Hassel Free Functioning
Ghee Making Machine Manufacturers
We are a reliable name offering different types of Ghee Boiler Machine suppliers. This
equipment is developed as per client requisite in terms of capacity. The use of mild steel
and stainless steel in making the product assures compliance with the set food safety
norms. We quality check the product prior to installation at client site.
Ghee Making Machine Price
Desi Ghee Making Machine, We are a trusted name offering different types of butter
and ghee making equipments of Ghee Machine Plant. These plants are assembled as
per client’s requirement in terms of capacity. The use of stainless steel and mild steel in
making the plant assures adherence to food safety norms. We quality inspect the plant
prior to installation at client’s site.
Small Scale Ghee Making Machine
The Inner shell with cylindrical body, hemispherical bottom is made up of 6mm Thick,
SS 304 Material. Intermediate Shell with hemispherical bottom is made up of MS plate of
6 mm thickness. Outer shell hemispherical bottom is made up of 2 mm Thick SS 304
Sheet. Ghee Pre-Filtration Tank is manufactured by using 1.2 mm 304 SS sheet in Mini
Ghee Making Machine. Double wire-mesh is fitted for Filtration with ball valve which
drains ghee. Wheels are provided at the bottom for easy moving.
The Indian dairy industry has changed significantly compared to past years due to the
rapid growth of technology that confers different types of dairy devices or equipment
that help dairy owners manage the milk in large quantities. Along with this, technology
provides various quick methods that help dairy owners to perform their actions
intelligently; for example, in earlier years, people got milk manually from domestic
animals such as a cow that got too much time because they had to take milk one by one.
In contrast, these days the rotary parlor system helps them to get milk from these
animals in bulk without wasting too much time, and time in bulk quantities, which
enhances the growth and profit of the milk industry. As a result, it fulfills millions of
people’s demands.
Moreover, khoya is one of the most edible desserts in India that people love to eat
formally at their home and on special occasions such as festivals, birthday parties, other
wedding celebrations, etc. A big thanks to the khoya machine manufacturer who
offers khoya-making machines to dairy owners, allowing them to complete the millions
of people’s demands simultaneously by making bulk quantities of khoya.
Modern ghee plant
We know technology gives us various things. Similarly, it confers big machines to make
ghee in bulk quantities to satisfy the demand of individuals. People make ghee at home
with the help of wooden vessels and mud pots to churn the milk to turn it into butter or
buttermilk. These approaches are lost due to the modern ghee-producing equipment.
This equipment or machinery helps to produce a heavy quantity of ghee within a few
hours; that only becomes possible with the help of a Ghee Plant manufacturer, who
helps dairy owners by conferring a variety of dairy equipment.
These automated machines churn out hundreds of kilograms of ghee that fill thousands
of plastic bottles with the mass-produced ghee in a few minutes. You add milk into a
machine and set a time for ghee making. These machines manage everything by
themselves, and when ghee is ready to transfer, it starts carving, timer, or alarm.
Traditional ghee plant
In previous years people made every milk-made item manually, which took too much
time. One of them is ghee making. Individuals first get cow milk to make ghee, boil it on
a heavy fire, and leave it to cool. After that, they add a spoon of curd and put it at room
temperature overnight. The following day, this milk is churned to attain butter and
buttermilk. After that, butter is boiled on a high flame to turn into a thick yellowish or
golden paste, and all the water particles will evaporate through the stream. This is how
ghee is prepared at home or by the traditional approach. It takes too much time to
complete.
Methods of Food Preservation
 Drying. Drying is one of the earliest forms of food preservation. ...
 Salting. Salting draws moisture out of foods through the process of osmosis,
creating an environment where bacteria cannot thrive. ...
 Fermentation. ...
 Pickling. ...
 Canning. ...
 Freezing. ...
 Smoking. ...
 Vacuum Sealing.
Brining, Curing & Smoking

Food Preservation
Before refrigeration became commonplace, various techniques were used to extend the
shelf life of foods dating back thousands of years. Salting, drying, pickling, and
smoking preserved foods and transformed their taste, texture, and appearance. Today,
these classic techniques are favored for their unique trans-formative effects in diverse
preparations.
Observe safe food handling practices to prevent food-borne illnesses when preserving
foods by these methods. Meats, poultry, and fish have specific components that create
favorable and harmful bacteria and fungi. Oxygen, moisture, and ambient temperature
help to accelerate their growth in foods (except for the notable exception of botulism, an
anaerobic toxin that requires no air to multiply). Reducing or eliminating one of these
elements, foods can be stabilized and made safe to eat.
Salting
Salt is a common food preservative favored because it naturally inhibits most bacteria
and fungal growth. Ham, bacon, duck, fish, eggs, cheese, and vegetables can be salted
through dry cures or wet brines for short or extended periods to achieve desired results.
Salted foods are sometimes dehydrated, as in the case of lutefisk, and then rehydrated
later, before cooking. Salted hams like Prosciutto de Parma use only sea salt and time, a
year or more, to dry and cure the hams. Salting can be done by rubbing the surface or
burying the item in a salt bed. A salt paste or dough can also be used to encase the
product.
Curing
Dry Curing
Techniques and Recipes
Salt is the major component in dry cures along with other additives like sugar,
seasonings, and curing salts. Curing salts also called pink salt, Insta Cure, or Prague
Powder help to stabilize the pH level preventing botulism, plus they add a piquant flavor
and a characteristic pink color to items like ham, bacon, and hot dogs.

Brining
Brines
Techniques and Recipes
A cure dissolved in water is called a brine and works on the principle of diffusion.
Because the salt solution is denser than the water in the food, equilibrium is sought,
thereby drawing salt and moisture into the product, adding flavor and moisture to it.
Brining can be done with any meat, fish, or poultry. In most brine recipes,, a 3-5% salt
ratio is standard but could be as high as 9-10%.
Pickling
Pickling
Techniques and Recipes
Pickling is a tradition that dates back over 4000 years to ancient Mesopotamia in the
Middle East, where cucumbers were first cured. Although we tend to think of pickles
when the term pickling is mentioned, it applies to any foods preserved either through
lacto-fermentation or through a vinegar solution. Pickled herring, popular in Europe,
and ceviche, a pickled fish preparation popular in South America, are examples of dishes
that use this process.
 Lacto-fermentation is the process used in German sauerkraut and Korean
kimchi, in which vegetables are mixed with salt and spices and allowed to
ferment at room temperature for weeks. The lacto-fermentation process
enhances the nutritive value of vegetables and creates new flavor sensations.
This is the same process used for curing dried salami.
 Pickling in vinegar is done by creating a brine solution that usually includes salt,
spices, and sometimes sugar. Herbs and spices such as mustard seed, garlic,
cinnamon, or cloves, are often added to either lacto-fermentation or the vinegar
pickling process because in addition to adding flavors, they are also considered
antimicrobial helping reduce bacteria.
Marinating
Marinades
Techniques and Recipes
Marinades can be prepared with vinegar, wine, or citric acids and may include
seasonings, salt, sugar, or oil. Whereas pickling is commonly used when no heat is
applied, marinades are widely used for foods to be cooked. In addition to adding flavor
to foods, marinades often are used to tenderize tough cuts of meat. The acidity will
break down the meat fibers and make them tender, but care must be taken as
marinating items like meats for too long can cause the texture to have a mushy feel in
the mouth.
Confit
The French term “confire,” meaning “to preserve,” refers to foods cooked and preserved
in jars or pots. Fruit comfitures are cooked with sugar and sometimes other ingredients
to add flavor and shelf life. Traditional to the Gascony region in Southwest France,
confit meats are typically salt-cured duck or goose submerged and gently poached in fat
until tender. Before modern refrigeration, confits were placed in crockery pots or jars
filled with cooking fat and stored in a cool cellar where they could be held for up to six
months.
Smoking
Smoking
Hot and Cold Smoking Techniques and Recipes
Smoking is divided into either cold smoking or hot smoking. The temperature of cold
smoking is below 80˚F/27˚C degrees and merely injects smoke into the product without
denaturing the proteins, for example, salmon or other types of fish. In hot-smoking, the
foods are cooked between 160-225˚F/71-110˚C degrees, and the proteins are denatured
and thoroughly cooked. Native Americans in the northwest smoked fish by hanging
them from racks above an open fire, and the American barbecue slowly cooks meats,
including pork ribs, beef brisket, and sausages, similarly. Scandinavians are known for
their wood plank smoking, while sausage makers use smokehouses.
Cold-Smoking begins with salt-curing and is done at 80˚F/27˚C

Hot smoking is often brined and cooked between 160-225˚F/71-110˚C

Dehydrating
Dehydrating is done with many foods including fruits, vegetables, herbs, and meats
Dehydrating is a method of food processing that is done by simply allowing foods to dry
out through exposure to sun and wind. Fruits, vegetables, meats, and fish, including sun-
dried tomatoes, beef jerky, and herbs and spices, are commonly preserved in this
manner. Other methods include oven-drying or the use of food dehydrators.