Graing PH Terms and Their Descriptions

________________1. A whitening machine used to remove the bran from the paddy kernel,
using abrassive action between the kernel and the emery stone.
________________2. The moving of air through stored grain at low airflow rates (0.07 -28
𝑚3 /min/ton) for purpose other than drying; to maintain or improve its quality.
________________3. The angle formed between the horizontal surface and the side of
grain formed by a national file.
________________4. A process of cleansing by moving large volumes of air through a thin
layer of grain to separate the particles in weight than the grain itself.
________________5. Storage of paddy or other produce in bags, usually made of jute
(gunny) or polyethylene.
________________6. The outer covering of the rice kernel after the husk is removed. It is
removed during milling.
________________7. Prices of the rice kernel that are less than ¾ of the size of the full
kernel.
________________8. Dehusked paddy, often referred to as cargo rice or impolished rice.
________________9. Amount of heat required to raise the temperature of one pound of
H2O, one degree Fahrenheit, 1 BTU = 252 calories.
_______________10. Amount of heat required to raise the temperature of one gram of H2O
one degree.
_______________11. Kernels of grain which have some portion as opaque or milky white in
color.
_______________12. The process of removing foreign material or imputies from paddy or
rice.
_______________13. Equipment used to move palay or rice from one place to another by
mechanical means. Usually belt or screw conveyor are used to move paddy horizontally and
up small . Bucket elevator are used to move paddy vertically.
_______________14. Large, round, tank-like structure; usually metal, used to separate
particles carried in an air steam.
_______________15. Expression used to indicate the amount of grain removed in the
milling process.
_______________16. The process of removing the husk from the paddy during milling.
_______________17. A machine that separates stone of the same size as the paddy as rice
grain.
_______________18. Paddy or rice grains, which have changed to a yellowish or brownish
or black color because of heat damage during storage or uneven or sometimes during port
production operation of grains.
_______________19. Re amount of foreign material or impurities found in sample of paddy,
usually expressed in percent.
_______________20. The process of reducing the moisture content in the grain.
_______________21. The moisture content of the paddy after it has been exposed to a
particular environment for an infinitely long period of time. It is dependent on the humidity
and temperature conditions of the environment.
_______________22. Mainly bag type storage, but could also be used for bulk storage.
_______________23. Other things, such as stones, sand, chaff, straw, or other needs, mixed
with the paddy or rice.
_______________24. The type of whitener using the friction between the rice grains to
remove the layer.
______________25. The process of using chemicals to control insects in the grain.
______________26. The process in which granules change to a jelly-like form, and fill the
voids in the grains and cement the frissions together, during parboiling.
______________27. The temperature at which gelatinization takes place. It is between 55
and 75°C depending on the variety of grain.
_____________28. A warehouse used for storing paddy or rice either bulk or bag.
_____________29. The separation of broken rice grain from unbroken rice grain, and
separation of brokens into different sizes.
_____________30. The kernels of milled rice which are ¾ kerned size or layer.
_____________31. The amount of kernel rice obtained when paddy is milled. It is the total
rice less the brokens.
_____________32. Outer covering of the paddy grain.
_____________33. The process of removing the husk from the paddy grain during milling.
_____________33.1 Paddy grain which are undeveloped immature grain.
_____________34. The outward diffusion of hydrosoluble of the paddy kernel into the soak
water during the soaking process of parboiling.
_____________35. Broken piece of the rice grain between ¼ and ½ of kernel size.
_____________36. Rice obtained from paddy after the husk and bran have been removed.
_____________37. A general term representing the process of converting paddy into rice.
_____________38. The amount of rice obtained from paddy after the milling process.
_____________39. Amount of H2O in the grain. Expressed as % based on wet or dry basis.
_____________40. Sometimes referred to as rough rice.
_____________41. Hydrothermal treatment of paddy before milling include soaking,
treating with heat and re drying.
_____________42. Rice which has not been parboiled.
_____________43. Cylindrical screens used in cleaners mistead of the vibrating screens
usually covered with
_____________44. Sometimes used to describe paddy, meaning unhusked rice.
_____________45. Rough cleaning of paddy, removes worst foreign materials prior to
drying and storage.
_____________46. Separation of different size particles by using a or perferated sheet in
moving pattern allowing the smaller size particles to face through the openings and the
layer size particles to remain on top.
_____________47. Allowing paddy to remain in H2O to increase its MC during the
parboiling process.
_____________48. The parboiling subjecting the soaked paddy to heat treatment by passing
steam through the paddy mass to cause the rice to gelatinize.
_____________49. Temporarily holding the paddy between drying passes, allowing the MC
in the center of the grain and that on the surface of the grain to equalize.
_____________50. The amount of paddy which flows through a continuous flow dryers in
one hour.
_____________51. If the holding capacity in 6 tons and it uses a 30-minute pass, then the
through put capacity is.
_____________52. Total rice, including rice and broken rice milled from paddy expressed in
%.
_____________53. Milled rice which has less bran removed than normal.
_____________54. Machine to remove the husk from the paddy grain. It consists of two
horizontal disc, the top are stationary and lower one
_____________55. Sometimes called Godown, a building used for storing paddy or rice.
_____________56. Chalkiness in the milled rice kernel.
_____________57. Process of removing the brown layer during milling.
_____________58. Head rice, a full kernel or piece of kernel which is ¾ or >.