16 October 2018

How food engineers are making rice milling more efficient

Thursday 16 October 2018 • Reading time: 1 minute

Our researchers are working with an engineering innovator to optimise the process, minimising waste and energy use while maximising productivity

Rice is a staple food in India, but the traditional production process is energy-intensive and inefficient, with around 50% of the crop lost between the paddy and the consumer.

Researchers at Sheffield Hallam University’s National Centre of Excellence for Food Engineering (NCEFE) are helping to change all that through a groundbreaking international partnership.

Building on low-energy technologies created by engineering innovators Koolmill, they are working to develop techniques that could decrease losses during the milling process by 20%, and increase total output by up to 12%.

At the same time, the UK-India partnership is exploring ways to reuse the milling industry’s waste products to create new food ingredients and sustainable construction materials.

This pioneering project has the potential to transform rice milling in India, with significant implications for public health, the environment and rural economies.

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