Bhatta Gel Cook Station

Gel cook stations are the key to Quality produce in any parboiling plant.

APIT with the inputs of Dr. K.R. Bhattacharya have developed a unique gel cook stations for producing parboiled paddy. Unlike the conventional type of cookers where the body is cylindrical and the steaming process is intense, the State of the art APIT Gel Cook stations have a contoured design internal to facilitate proper mixing of paddy while it is steamed. They comprise intermediary non steaming zones to facilitate absorption of steam before steaming again and this alternate steaming and resting while in transit without compromising the FIFO method of grain flow, ensures that hydrated paddy gelatinizes completely and the disarray of the amylose is corrected. This is a revolutionary concept introduced by APIT which ensures uniformity in color / texture and quality of rice.

APIT gel cook station is specially designed with alternate steaming & tempering zones of varying intensities of steaming before the paddy gets discharged from the rotary outlet at the bottom. Each & every grain is totally influenced by the controlled properties of the steam. The rice grain is a rich source of starch with 20-23% of Amalyose and the remaining 77-80% of Amylo Pectin contained in it. The Amyose is a digestive starch & the amylopectin is a resistive starch. The process of parboiling, if carried out in a controlled environment with the proper steaming & non steaming zones, the degree of gelatinization to the extent of 40% is minimum for the parboiled paddy. it can be enhanced further up to the extent of 75 to 80% based on the customer preferences of producing color. As the rate of DGS increases the colour of the rice deepens.

A scientifically designed gel cook station with an aim of achieving the highest degree of gelatinization(DSG) ensures complete & homogeneous parboiling. APIT has designed the gel cook station with the concept of these in mind and ensures that all the requirement are achieved.

Generally, the colour of parboiled rice has a definite bearing on its quality in terms of consumers’ preference and thus value in the market. Rapid cooling of the steamed paddy is necessary if soft cooking quality and desired colour is required because slow cooling would produce harder rice with much darker colour. The hot soaking time has a definite effect on the colour development. On parboiling with different degrees of gelatinization(DSG), the relative darkness of the paddy grain gradually increases.

The degree of gelatinization of starch, a physical, chemical and biological parameter of great importance in milled rice quality, was determined and found to increase on increasing the duration of hot soaking. The effect of proper gelatinization on parboiling made the grain stronger, which improved milling qualities.

One important factor for consumer preference is physical appearance, in particular, translucency, and this was greatly improved by using longer hot soaking treatment producing a gelatinization of above 57%. The extent of darkness, the other criteria for consumer preference, was also improved by extending the hot soaking time.

For any further technical clarifications & presentation, please contact APIT Team with your paddy samples.

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