TH11521C3 - The process of keeping the quality of the rice fresh in the storage and production of rice - Google Patents

Abstract

DC60 (18/05/16) Fresh rice quality preservation process in storage and production of rice is done to maintain Quality of rice and slow down the change in rice quality Both smell Softness, stickiness, freshness and integrity of the grain. Maintain the nutritional value of rice Different from stored and produced rice in general, the steps are as follows: 1. Storage to maintain the freshness of the paddy. By controlling the temperature and relative humidity in the Store paddy 2. Production from the step of rice milling. Quality improvement And packing in less than 12 hours. 3. After production rice is packaged in packaging that prevents air permeability and moisture. 4. Temperature of finished product during storage. It is transported and distributed at temperatures not exceeding 15 degrees Celsius. Edit Summary of Invention 23/09/2015 Rice quality preservation process to be fresh in storage and production of rice is made to maintain Quality of rice and slow down the change in rice quality Both smell Softness, stickiness, freshness and integrity of the grain. Maintain the nutritional value of rice Different from stored and produced rice in general, the steps are as follows: 1. Storage to maintain the freshness of the paddy. A by controlling the temperature and relative humidity in the Store paddy 2. Production from the step of rice milling. Quality improvement And packing in less than 12 hours. 3. After production rice is packaged in packaging that prevents air permeability and moisture. 4. Temperature of finished product during storage. Transported and distributed at temperatures up to 15 ° C. --------------------------------------- ---------------------- Revised 23/09/2015 Rice quality preservation process to be fresh in storage and production Quality of rice and slow down the change in rice quality Both smell Softness, stickiness, freshness and integrity of the grain. Maintain the nutritional value of rice Different from stored and produced rice in general, the steps are as follows: 1. Storage to maintain the freshness of the paddy. By controlling the temperature and relative humidity in the Storing paddy 2. Production from the process of rice milling Quality improvement And packing within 12 hours. 3. Rice after production is packaged in a package that prevents air permeability and moisture. 4. Temperature of finished products while storage. Transported and distributed at temperatures up to 15 ° C. --------------------------------------- ------------------------------------------------ Chapter Editor Summary 18/05/2016 The process of keeping the quality of rice to be fresh in storage and production is done to maintain Quality of rice and slow down the change in rice quality Both smell Softness, stickiness, freshness and integrity of the grain. Maintain the nutritional value of rice This is different from the rice that is stored and produced in general, the steps are as follows: 1. Storage to maintain the freshness of the paddy. By controlling the temperature and relative humidity in the Storing paddy 2. Production from the process of rice milling Quality improvement And packing within 12 hours. 3. Rice after production is packaged in a package that prevents air permeability and moisture. 4. Temperature of finished products while storage. Transported and distributed at temperatures up to 15 ° C. --------------------------------------- -------------------------------------------------- --------------------------- Process of keeping rice freshness Or the process of storing and producing fresh colored rice (Fresh Milling) made to maintain Quality of rice and slow down the change in rice quality in terms of smell, kapacity, freshness and grain integrity. Maintain the nutritional value of rice Different from rice that is stored and produced By the general process

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: Amendment 23/09/2015 1. The process of keeping the quality of rice to be fresh in the storage and production of rice has the following steps: 1. Preserves to maintain the freshness of the paddy Starting from the selection of raw materials, paddy using paddy with moisture not more than 30% into the process of cleaning and dehumidification with clean hot air. The drying process of paddy rice is divided into two periods. Phase 1 uses a temperature of 65-80 degrees Celsius for the rice to have a humidity of not more than 20% and the rice to rest for 6-8 hours. Bake at 50-70 degrees Celsius to keep the rice moisture not more than 14% and the rice to rest for 6-8 hours, during which the air must be blown to help cooling from the grain. 2. Storing the paddy through the steps according to item 1. In the silo tank by blowing air to achieve ventilation and The rice is heated in the silo tank for 1-2 months, after which the temperature and relative humidity are controlled in the silo tank by setting the temperature and relative humidity controller in the silo tank so that the temperature does not exceed 25 degrees Celsius and the relative humidity is 55-65% RH in total. Both check and control the quality of paddy in both physical, chemical and three-touch tests throughout the storage period. 3. Remove the paddy from the silo tank into the normal production process of each type of rice production. The process consists of a cleaning procedure. Rice husk separator, rice husk separator, polishing stone, parallel grain, seed length, broken seed, bran separation, and color separation in order to separate rice grains that are different color from normal rice to be completed within 12 hours. Has passed the steps according to item 3 and comes in a packaging that has properties to prevent penetration. Of air and humidity To maintain the quality of rice as well as the nutritional value to the slowest change 5. Temperature control while storing, transporting and distributing rice that has passed the steps according to item 4 at a temperature not higher than 15 degrees Celsius -------- ----------------------------------- Amendment 18/05/2016 1. Process of keeping the quality of rice It is fresh in rice storage and production. The steps are as follows: 1. Storage to maintain the freshness of the paddy. Starting from the selection of raw materials, paddy using paddy with moisture not more than 30% into the process of cleaning and dehumidification with clean hot air. The drying process of paddy rice is divided into two periods. Phase 1 uses a temperature of 65-80 degrees Celsius for the rice to have a humidity of not more than 20% and the rice to rest for 6-8 hours. Bake at 50-70 degrees Celsius to keep the rice moisture not more than 14% and the rice to rest for 6-8 hours, during which the air must be blown to help cooling from the grain. 2. Storing the paddy through the steps according to item 1. In the silo tank by blowing air to achieve ventilation and The rice is heated in the silo tank for 1-2 months, after which the temperature and relative humidity are controlled in the silo tank by setting a temperature and relative humidity controller in the silo tank so that the temperature does not exceed 25 degrees Celsius and the relative humidity is 55-65%. RH as well as paddy quality control checks in both physical, chemical, and tactile testing throughout the storage period. 3. Remove the paddy from the silo tank into the normal production process of each type of rice production. The process consists of a cleaning procedure. Rice husk separator, rice husk separator, polishing stone, parallel grain, seed length, broken seed, bran separation, and color separation in order to separate rice grains that are different color from normal rice to be completed within 12 hours. Has passed the steps according to item 3 and comes in a packaging that has properties to prevent penetration. Of air and humidity To maintain the quality of rice as well as the nutritional value to the slowest change 5. Temperature control while storing, transporting and distributing rice that has passed the steps according to item 4 at a temperature not higher than 15 degrees Celsius -------- -------------------------------------------------- --------------------------------------------- Freshness preservation process Of rice Or the process of storing and producing fresh colored rice (Fresh Milling) has the following processes 1. The storage to maintain the freshness of the paddy. Beginning with the selection of raw materials, paddy used in the process by receiving early-season moist paddy with no more than 30% moisture into the cleaning and baking process. Dehumidify with clean hot air By drying paddy moisture is divided into 2 ranges, phase 1, using temperature for baking at 65-80 degrees Celsius, rice that has moisture not more than 20%, the rice that has been to rest for 6-8 hours. In baking at 50-70 degrees Celsius, the rice has not more than 14% moisture content. Rest for 6-8 hours, during which time must be blown away at normal temperature to help dissipate the heat from the grain.