คุณภาพมาตรฐานกระบวนการผลิตในโรงงาน

Quality standard in the manufacturing process

Milling
   Before rice can be brought to market and into the hands of consumers, it needs to undergo milling process that is up to the quality standards. Rice is milled by cracking its chaff, and is milled to remove the bran layer. The monitoring and quality control processes are very important. The steps include the following:
   Quality Control
1
Clean the paddy to separate it from contaminants such as hay, vegetal contaminants, dusts, stones, and sands using grain separator, destoner, and metal detector.
2
Dehusk the rice from grain using huller. The by-products of rice chaffs can be used as biofuel.
3
Whitening and Polishing the rice brain layer from brown rice. Rice brain is the by product of this process and can be used to produce rice bran oil
4
Grading the right sizes of rice by using sieve with different sizes of holes to separate head rice from broken rice.
Milling can be categorised into 4 levels:
1. Extra well milled
2. Well milled
3. Reasonably well milled
4. Ordinarily milled
   Quality Control
Physical Quality
   The external appearance of rice visible to the naked eyes.
The quality of rice depends on the standards of rice trade and consumption. The most popular method is to consume by cooking whole rice grains. Therefore, the physical quality is an important factor, as the quality control is categorised into 4 types: physical quality, milling quality, trading quality, and chemical quality.
Milling Quality
1. Cleaning
2. Hulling
3. Whitening
4. Grading
   The quality of rice can be assessed from rice grains. Rice grain that is up to the standards should be in full grain form without breaking.
Trading Quality
   
1
Moisture
2
Physical character of the grain
3
Milling quality
4
Rice types
Chemical Quality
   The chemical character related to quality of cooking and consumption can influence con-sumers’ decision to purchase rice. With different preferences of rice, different grain chemical properties of rice is mainly the apparent amylose content.