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33OLU ~ i k ~ 0 1 ? :S t fTZLk1, '~j010IIl?l I? ',,a
(World Rice Markets arrd Tmde)

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80.6 i 99.7

Source: USDA (Feb 2011)


Source. USDA (Feb 2011)
Unrt Mzlhon Mernc Tons (MdIedBaszsJ

1.2 Kind of rice: Indica Rice / .Taponica Rice

here are two primary types of rice: the indica and


ica varieties. Indica rice varieties grow well near the
tor. The kernel is four to five times longer than it is
n cooked, the rice is fluffy, with separate kernels,
d jasmine are two well-known indica rices.
RICE (Continue)
s of rice, the
ut the world in temperate
moist, sticky, bright white
rices are moister and more
are ideal for
Asian dishes that require stickiness, like
risotto, paella and sushi. . .

, ..
. ..

c
1
lntertek

ee times longer than it is wide.


onica rice including Calrose,
ment Station at U.C. Davis, which
ment of new and improved japonica
onica varieties favored by the Jap anese
oshihikari, also grown in California.
1, RICE IN G E m W L
Rice Milling Process

I 1. RICE IN GENERAL 1
2. GRADE OF RICE
I

2. GRADE OF RICE
STlWbRDSFOR COR0DUlANNElNGMAU RICE

ivided into 3 grades

. ...
2. GRADE OF RICE

2. GRADE OF RICE
1 3. RICE STANDARD AND REGULATION
I
3. RICE STANDARD AND REGULATION I

5.2 4.6 4.3 4.0 3.2


mm. mm. mm. mm. mm.

:Thai white Rice and Thai Ham Mal Rlcs)

3. RICE STANDARD AM) REGULATION


-- --
3.3 Size of Broken

Whole Kernel Head Rice Big Broken Rice


10 parts 8- 9.9 parts 5-7.9 parts

3.3 Small brokens C1:


roken rice kernels that pass through round hole metal
sieve no. 7 (hole diameter 1.75 mm. (0.069 inch))
1.4 Calculation of broken as per EU standards 1

1.4 Calculation of broken as per EU standards


3.4 Calculation of broken as per EU standards I

i..--*C!..-I

= 5,12,mrn.(size of Broken)

13.4 Calculation of broken as per EU standards


.3
I How to Calculate I
4. DEFECT DEFINITIONS 1
4. Defect Definitions I
4. Defect Definitions I

where parts of which have turned into an apparent


s includes parboiled rice kernels
partly or wholly.
4. Defect Definitions
4.5 Undeveloped kernels :
Rice kernels that have not developed normally and are flat.
4.6 Immature kernels :
Rice kernels that are light green, obtained from immature paddy

I 4. Defect Definitions
4.7 Foreign matter :

bran detected from rice kernels


4.8 Red kernels :
...:3i., -...
o
Rice kernels that are wholly or partly covered by red bran
17. ;.'h

4. Defect Definitions
4.9 Qther seeds :
Seeds of other plants which are not rice kernels
4. Defect Definitions
4.10 Black Kernels :
Parboiled rice kernels that are black for the whole kernels,
including kernels that are dark brown for the whole kernels

4. Defect Definitions
4.11 Partly Black Kernels :
Parboiled rice kernels that have black or dark brown area on
the kernels as from 2.5 parts onward but not reaching the
whole kernels
4. Defect Definitions
4.12 Peck Kernels :
Parboiled rice kernels that have obviously black or dark
brown area on the kernels not reaching 2.5 parts

5. TESTING RICE
5. TESTING RICE
.1 Physical Rice Check
Preliminary purity check method
Method for checking cooked rice kernels boiled in water

5. TESTING RICE
5.1 Physical Test Analysis

- Whiteboard analysis
- Blackboard analysis
5. TESTING RICE
I 5.1 Physical Test Analysis
5. TESTING RICE
5. TESTING RICE
5.1 Physical Test Analysis

Weighting the rice


by weight scales

5. TESTING RICE

I
Sorting the rice (whole grain)
Sieving for C1
- Sieving 4 sides
b+- 10 @fa 1 side 10 times
- Total 40 times, then weighting the C1

5. TESTING RICE

Sievin~for the whole main


- By using the whole grain sieving
5. TESTING RICE
5.1 Physical Test Analysis

5. TESTING RICE
5.1 Physical Test Analysis
1 5. TESTING RICE
.2 Cooking Properties
Fragrant Kce
The way to cook :
1.2 cups of water for 1
Q Gor Kor 15 (RD 15)
+$ Khao Dawk Mali 105 (KDML 105)
*% Pathumthani (PTT 1)
*:* Hom Suphanburi
White Rice
The way to cook :
1.4 cups of water for 1 cup of rice
*> Chainat l(CNT 1)
*:* Saow Hai
*:* Suphanburi 1 (SPR1)
*:* Khao Tah Haeng

1 5. TESTING RICE 1
i.2 Cooking Properties

Parboiled Rice
The way to cook :
2.5 cups of water for 1 cup of rice (Soft)
2 cups of water for 1 cup of rice (Loosely &
Little Harness)
5. TESTING RICE
.2 Cooking Pro~erties

White Glutinous Rice


The way to cook :
By streaming method
*$ Gor Kor 6 (w6 ) , . . , .

*:* Keau-N
i

5. TESTING RICE
.3 Chemical Rice Check

One kind of shrch existing in the rice kernels. Wherl


cooked, it makes the texture of the cooked rife fender or
hard varying by the amount of mylose.
Alkali Test
Test method for determination of the admixture of other
rice varieties in Thai Horn Mali Rice.

1 5. TESTING RICE
.4 Amylose content and rice texture

1 Type of Rice I Amylose Content I Cooked rice Properties


(%)
Glutinous Rice 2-5 Very Sticky
IHom Mali Rice (Jasmine Rice) I -
13 18
I Soft and Sticky
I
1 Pathnmthani I 13 - 20 I Loosely but not hardness I
I~haiwhite~ice100%,5% 1 20-25 I Loosely but not hardness I
1 Chainat Variety I
I
30-34 I Hardness, Loose and Separate I
I
Cambodian White Rice 5% 25 Loosely, Slightly soft

Neng Mnlis Cambodian Rice


I
I 14
I
Soft and Slightly sticky I
I 6. Basic Equipments for rice

.I Sieve No.7
physical check

o find the broken C1


6. Basic Equipments for rice
physical check
6.2 Sieve for whole arain

6. Basic Equiprnents for rice


physical check
.3 Whiteboard
0 ffndinq 1. Snlall brokens C 1 2. Chalky kernels
3.Qamaged kernels
5:-Yellow kernels
7. immature kernels

11. Btack ke~nels


6. Basic Equipments for rice
physical check
.4 Blackboard
D findinq 1. Chalky ke~nels 2. Whole Grain
3. Broken ke~nels 3. Headnce

I 6. Basic Equipments for rice


physical check

Weight
Measurement
6. Basic Equipments for rice
physical check
- I
.. .

6. Basic Eqaipments for rice


. .
physical eheck

7. LOGISTIC OF RICE
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- Sea Lighter ~iia&triu)- River Lighter (~$~$GFI)


hat is it called in lighter?
Loading cargo into containers.
Completed loading cargo into containers.