Basic physical properties of agricultural materials play important role for optimizing the design of equipment such as rice destoner and facilities for the harvesting, handling, conveying, separation, drying, storing, and processing. In this study, some physical properties of three rice varieties, namely Tarom Mahali, Fajr, and Neda, at three levels of processing, which name rough rice (paddy), brown rice (husked or hulled), and white rice (milled) were investigated.

The thousand grains mass and porosity decreased significantly with the rice processing, but the bulk density increased. The rough rice of each variety showed the least value of true density. Unit mass and volume of rice grain decreased with the rice processing. Totally, the static coefficient of friction affected by cultivars, levels of processing, and frictional materials. By processing, the filling angle of repose for all cultivars decreased. The terminal velocity increase significantly for every variety. It was observed that the terminal velocity of the rice’s hull and bran is lower than for the rough rice, brown rice, milled rice.

Removal of contaminants from ‘food grade’ quality grains is of great importance in food and grain processing operations. A thorough understanding of the inherent granular segregation profiles on this processing equipment is a pivotal step in the design and development of more efficient processes. One such grain cleaning operation is the ‘density-based separation’ using a destoner. This process removes stones and other heavy material from lighter food grains using a vibrating deck and fluidizing air. In this paper we formulate a CFD-DEM framework (set up and implemented in the OpenFOAM® environment) to study granular segregation patterns on a destoner.

Rice parboiling by rice polisher is a hydrothermal process which entails heat treatment to gelatinize the starch in rice kernel resulting in irreversible swelling and fusion of starch granules. During this process, the starch changes from crystalline form to amorphous one. As a result of this transformation, the orderly polyhedral structure of the compound starch granules changes into a coherent mass.

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