100-120TPD Cikakkar Rice Parboiling da Shuka Niƙa

1) Paddy Cleaning: A wannan mataki muna cire datti daga paddy.
A fara tsaftace shinkafar domin a cire bambaro, duwatsu, igiyar hemp, sauran manyan tarkace da datti kamar kura da aka gauraya cikin shinkafar. Idan paddy yana da ƙura a lokacin da yake jiƙa zai gurɓata ruwa kuma ya yi tasiri ga abincin shinkafa. Har ila yau, bayan aikin tsaftacewa, za a iya kauce wa gazawar kayan aiki na ƙasa ko lalacewa ga abubuwan da aka gyara, wanda shine mahimmin tsari na cikakkiyar kayan aikin dafaffen shinkafa.

2) Paddy Soaking: Manufar jiƙa ita ce sanya paddy ya sha isasshen ruwa, ƙirƙirar yanayi don liƙa sitaci. A lokacin tafiyar sitaci liƙa paddy dole ne ya sha sama da kashi 30% na ruwa, ko kuma ba zai iya cika tururi da paddy a mataki na gaba ba don haka ya yi tasiri ga ingancin shinkafa.
a. Ta hanyar vacuuming, yawan zafin jiki, da matsi, shinkafar ta kan cika ruwa cikin kankanin lokaci, ta yadda ruwan shinkafar ya kai fiye da kashi 30%, wanda hakan ya zama wajibi ga sitacin shinkafar ya zama cikakken gelatin. a lokacin aikin dafa abinci. A cikin layin samar da shinkafa, wannan sashin sarrafa shi shine sashe na asali kuma mai mahimmanci.
b. Dangane da iri-iri da ingancin shinkafa, yawan zafin jiki yakan kasance digiri 55-70, kuma lokacin jiƙa shine sa'o'i 3.5-4.5.

3)Steaming and Boiling: Bayan jika cikin endosperm ya sami isasshen ruwa, yanzu lokaci yayi da za a tururi paddy don gane sitaci. Yin tururi na iya canza tsarin jiki na shinkafa da kiyaye abinci mai gina jiki, don ƙara yawan samarwa da kuma sa shinkafa cikin sauƙin adanawa.
A cikin wannan tsari, ana amfani da tururi mai zafi da zafi mai zafi. Dole ne a sarrafa zafin jiki, lokaci, da daidaituwar yanayin tururi ta yadda sitaci a cikin shinkafa zai iya zama cikakken gelatinized ba tare da wuce kima ba.
Lokacin da sitaci gelatinization ya isa, launi na sarrafa ƙãre parboiled shinkafa ne m zuma-launi.
Ta hanyar daidaita sigogin dafa abinci, ana iya sarrafa shinkafar da aka yi da ita tare da launi mai haske, launin duhu, da launi mai duhu bisa ga bukatun abokin ciniki.

4) Drying Paddy Parboiled: Manufar bushewa shine rage danshi daga kusan 35% zuwa kusan 14%, don rage danshi na iya sanya shinkafa cikin sauƙin adanawa da jigilar kayayyaki, kuma yana haɓaka ƙimar samarwa, a matsayin matsakaicin adadin shinkafa gabaɗaya. ana iya samun lokacin da ake niƙa shinkafa.
Muna amfani da zafin tukunyar tukunyar a yayin wannan aikin, ana juyar da ita cikin iska ta hanyar musayar zafi, kuma shinkafar ta bushe a fakaice, busasshiyar shinkafar ba ta da gurɓatacciya kuma ba ta da ƙamshi na musamman.
Tsarin bushewa ya kasu kashi biyu. Mataki na farko shine bushewa da sauri, wanda ke rage danshi na paddy daga sama da 30% zuwa kusan 20%, sannan a hankali bushewa don sanya paddy ya ragu sosai kuma ya rage yawan fashe kugu. Haɓaka duk ƙimar mita.

5) Paddy Cooling Parboiled: Ana aika busasshen paddy zuwa wurin ajiya a tsaye don ajiya na ɗan lokaci don a rage shi sosai kuma a sanyaya kafin a sarrafa shi. Gidan ajiyar silinda na tsaye yana sanye da fanka mai ɗaukar iska, wanda zai iya fitar da sauran zafi. Kuma a sanya shinkafar ta danshi daidai gwargwado.

6) Husking Shinkafa da Rabuwa: Yin amfani da injin hulling shinkafa don cire busasshen busasshen paddy. Bayan jiƙa da tururi zai zama da sauƙi a husk paddy da adana kuzari.
Ana amfani da mai raba paddy don raba shinkafar launin ruwan kasa daga paddy ta hanyar bambance-bambancen da suke da shi a takamaiman nauyi da juzu'i a sassa uku: paddy, shinkafa launin ruwan kasa, da gauraya duka biyun.

7) Shinkafa Milling: Lu'u-lu'u na parboiled shinkafa ya fi lokaci fiye da paddy na al'ada. Dalili kuwa shi ne, bayan jika shinkafar yana da sauƙin zama smectic. Don guje wa wannan matsala, muna amfani da injin niƙa mai busa da kuma ƙara saurin jujjuyawar injin shinkafa, ƙwayar shinkafar shinkafa ta ɗauki nau'in ciwon huhu don rage juzu'i.
An kera injin niƙan shinkafa ne don niƙan shinkafa, wanda fasaha ce ta ci gaba na injin niƙan shinkafa na duniya a halin yanzu don rage zafin shinkafar, abun ciki na bran ya ragu, kuma ya ragu.

8) Shinkafa Polishing: Tsarin gyaran shinkafa shine goge saman shinkafar ta hanyar fesa ruwa, wanda ke samar da nau'in gelatin mai santsi wanda ke tsawaita lokacin adanawa. Extended ɗakin goge goge don samar da shinkafa mai inganci. Shinkafa mai kyau yana zuwa ta injin goge, zai sa shinkafar niƙa ta zama launi mai kyau da sheki, don haka ƙara ingancin shinkafar.

9) Shinkafa Grading: Ana amfani da na'ura don sarrafa shinkafar da aka niƙa da kyau kuma daidai a cikin nau'o'i da yawa: shinkafa, babba, karye, matsakaici, karami, da dai sauransu.

10) Rarraba Kalar Shinkafa: Shinkafar da muke samu daga sama tana da ‘yar shinkafa mara kyau, karyar shinkafa ko wasu hatsi ko dutse. Don haka a nan muna amfani da injin rarrabuwar launi don zaɓar shinkafa mara kyau da sauran hatsi.
Na'ura mai rarrabuwar launi shine na'ura mai mahimmanci don tabbatar da cewa za mu iya samun shinkafa mai inganci. Yin amfani da injin ɗin rarrabuwar launin shinkafa don warware mummuna, madara, alli, paddy, da kayan waje. An gwada siginar CCD yayin da babu komai. Idan aka gano cewa akwai shinkafa ko kazanta a cikin kayan, mai fitar da kaya zai busa kayan da ba su da kyau a cikin hopper.

11) Kammala Rice Packing: Shinkafar gamawa yanzu tana shirye masoyi duka! Mu yi amfani da injin mu na awo da tattara kaya don sanya su zama jaka 5kg 10kg ko 50kg.
Wannan na'ura mai ɗaukar nauyi ta atomatik da aka raba ta ƙunshi akwatin kayan aiki, ma'aunin tattara kaya, injin ɗinki, da bel mai ɗaukar kaya. Yana iya haɗa kai da aiki tare da duk layin samar da shinkafa niƙa samfurin. Nau'in lantarki ne, zaka iya saita ta kamar karamar kwamfuta, sannan zata fara aiki. Don iyawar jakar tattarawa na iya zaɓar 1-50kg kowace jaka bisa ga buƙatarku. Daga wannan injin za ku sami shinkafa nau'in buhu kuma zaku iya ba da shinkafar ku ga duk abokin cinikin ku!

Za a iya ganin yadda ake sarrafa buhunan shinkafar cewa, aikin samar da cikakkiyar kafa na masana’antar paddy parboiling ya dogara ne da fasahar sarrafa farar shinkafa, ta yadda za a yi amfani da hanyoyin sarrafa makamashin ruwa kamar su jika, tari da tafasa, bushewa da sanyaya. da sannu a hankali. Gabaɗayan aikin noman shinkafar da aka daɗe ya haɗa da sassa biyu: ɓangaren dafaffen shinkafa da ɓangaren niƙan shinkafa, mai kamar haka:
A.Rice Parboiling Sashin:
Raw Paddy → Tsabtace Tsabta → Jiƙa → Tafiya da Tafasa → Bushewa → Sanyaya → Zuwa Niƙan Shinkafa
Sashin Milling B.Rice:
Paddy Parboiled → Husking da Rarraba → Niƙa Shinkafa → Gyaran Shinkafa da Grading → Kalar Shinkafa → Shirya shinkafa

Ƙa'idar zaɓi na fitar da tsire-tsire na paddy parboiling ya dogara ne akan fitarwa da ƙarfin injin miƙen shinkafa na gaba. Dole ne a sami isassun adadin shinkafar da aka daɗe kafin aikin farar shinkafar ya gudana. Fitowar kayan aikin da aka riga aka yi amfani da su dole ne ya zama mafi girma fiye da abin da ake samu na injin shinkafa na gaba. Idan hakan bai isa ba, ana iya haɗa raka'a biyu a layi daya. Lokacin da fitarwa ya yi daidai, yi amfani da pre-parboiler shinkafa tare da ƙarancin ƙarfi.

Majagaba a cikin masana'antar, muna tsunduma cikin kera kewayon Paddy Parboiling Plant mara kyau. Za mu iya samar da cikakkiyar shuka da bayar da sabis na shigarwa da sabis na horo. Idan kuna sha'awar wannan aikin, da fatan za ku iya tuntuɓar mu don ƙarin bayani.