Claims:WE CLAIM:
1. A system (100) for ageing of paddy, the system (100) comprising:
a feeding elevator (101), wherein the feeding elevator (101) is configured to carry paddy to a surge bin (102), wherein the surge bin (102) is configured to feed the paddy to an inlet hopper (107) via a plurality of spouting pipes (103);
a gel cook station (110) comprising an alternate arrangement of a plurality of dynamic steaming chambers (111a, 111b, 111c) and a plurality of dynamic resting chambers (112a, 112b, 112c) forming a vertical channel with the inlet hopper (107) at inlet end to receive the paddy and a discharge mechanism (114a) at outlet end to discharge the processed paddy, wherein a dynamic steaming chamber (400) of the plurality of the dynamic steaming chambers (111a, 111b, 111c) consist of two truncated cones with varying curvature angle joined at the centre, wherein a branched sparger system (500a) is placed at centre of the dynamic steaming chamber (400) in order to provide uniform steaming to the paddy, wherein a dynamic resting chamber (600) of the plurality of the dynamic resting chambers (112a, 112b, 112c) consist of cylindrical chamber with truncated cones with shell attachment on the top (601) and bottom (603) to form a cylindrical assembly, wherein one or more Resistance Temperature Detector (RTD) sensors (113a, 113b) are mounted on the one or more dynamic resting chamber (600) of the plurality of the dynamic resting chambers (112a, 112b, 112c) to ensure the required set temperature to be provided to the paddy thereby achieving the desired equilibrium ageing temperature;
a distribution box (106) configured for distributing the paddy with equilibrium ageing temperature to a plurality of thermal seasoning tanks with top covers (115a, 115b, 115c, 115d), wherein the plurality of thermal seasoning tanks (115a, 115b, 115c, 115d) are configured for attaining the thermal seasoning time which involves enzyme deactivation process for attainment of uniform colour across the paddy; and
a Programmable Logic Controller (PLC), wherein the PLC is configured to maintain the level of paddy for continuous post steaming process and for opening a rotary discharge gate (114a) in order to send the aged paddy for the drying process.

2. The system (100) as claimed in claim 1, wherein the surge bin (102) is a buffer bin to feed paddy to the gel cook station (110) in a continuous mode,
wherein the surge bin (102) is mounted with high level sensor (108) and low level sensor (109) linked with the PLC for controlling the level of paddy,
wherein the surge bin (102) consists of a bottom hopper (104) mounted with slide gate arrangement (105), having a manual slide gate and a pneumatic slide gate to stop paddy surging.

3. The system (100) as claimed in claim 1, wherein the gel cook station (110) consists of six cylindrical chambers (111a, 111b, 111c, 112a, 112b, 112c) operating in a continuous mode for ageing process.

4. The system (100) as claimed in claim 1, wherein the vertical channel comprises of three sets of alternate dynamic steaming (111a, 111b, 111c) and dynamic resting chambers (112a, 112b, 112c).

5. The system (100) as claimed in claim 1, wherein the gel cook station (110) consists of three dynamic steaming chambers (111a, 111b, 111c) arranged in odd numbers.

6. The system (100) as claimed in claim 1, wherein the dynamic steaming chamber (400) is anchored vertically via shell rings at the top and the bottom, wherein the dynamic steaming chamber (400) is further enabled with an access door (402) at the upper cone for maintenance and an inlet pipe (401) attachment at the upper shell area for introducing steam.

7. The system (100) as claimed in claim 1, wherein the branched sparger system (500a) consists of three level arrangement of horizontal pipes distinctly arranged in cross to the other (zig zag arrangement) and are sloped at an angle corresponding to a subsequent tetrad pipe or unit (500b) covering the total area across the central axis,
wherein the branched sparger system (500a) comprises a series of horizontal slits or perforations (502a, 502c) at varying degrees arranged in tetrad pipes (503a) emerging from a central vertical steaming line.

8. The system (100) as claimed in claim 7, wherein the tetrad pipes (503a) consist of three rows of perforations or slits (502a, 502c), two on sides and one at bottom.

9. The system (100) as claimed in claim 7, wherein the perforations or slits (502a, 502c) at the sides are distinct from the lower or bottom ones by a linear fashion with an inclination angle, the lower perforations or slits are in a curved shape in comparison to the side ones, and the distance between each adjacent set of perforations or slits gradually decreases towards the centre.

10. The system (100) as claimed in claim 1, wherein the dynamic resting chamber (600) assembly is equipped with the Resistance Temperature Detector (RTD) sensor (113a, 113b) at the first (112a) and third resting chambers (112c).

11. The system (100) as claimed in claim 1, wherein the rotary discharge mechanism (114a) consists of eight plates arranged to a centrally coupled gear box to regulate the speed of emerging paddy by the rotary discharge gate (RDG) (114a) depending on the process and the paddy variety.

12. The system (100) as claimed in claim 1, wherein the distribution box (106) is a stainless-steel unit having four distribution pipes (704).

13. The system (100) as claimed in claim 1, wherein the thermal seasoning tanks (115a, 115b, 115c, 115d) have a circular flange (802) at the top cover assembly (801) for monitoring and maintenance purpose and a mounting bracket unit (803) consisting of four brackets opposite to each other arranged in two sets, at the top and bottom of the tank for support.

14. The system (100) as claimed in claim 1, wherein the paddy is any harvested paddy requiring to go through the ageing process.

Dated this 09th Day of December 2021
 
Priyank Gupta
Agent for the Applicant
IN/PA-1454

, Description:FORM 2

THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENT RULES, 2003

COMPLETE SPECIFICATION

(See Section 10 and Rule 13)

Title of invention:
A SYSTEM FOR AGEING OF PADDY BY SUPER AGEING TECHNOLOGY

APPLICANT:
AGRI PROCESS INNOVATIONS TECHNOLOGIES LLP
An Indian Entity having address as:
No.164 & 165,
KIADB, Obedenahalli Industrial Area,
3rd Phase, Doddaballapur,
Bangalore – 560125. INDIA

The following specification describes the invention and the manner in which it is to be performed.

CROSS-REFERENCE TO RELATED APPLICATIONS AND PRIORITY
The present application does not claim priority from any other patent application.

TECHNICAL FIELD
The present subject matter described herein, in general, relates to a field of an agriculture processing technology. More particularly, the present subject matter relates to a System for Ageing of Paddy. More specifically, the present subject matter relates to a system for super ageing of new, raw or harvested paddy .

BACKGROUND
Ageing of paddy or rice, is a complex process involving changes in physical and chemical properties of the paddy or rice. The main components affecting the cooking and eating quality of rice grain are starch, protein and lipids. While the overall starch, protein and lipid contents remain fundamentally unchanged, some structural changes do occur during storage. Such changes affect the pasting and gel properties, flavour and texture of cooked rice.
Further, the conventional system for ageing rice or paddy, gives lot of broken rice grains, a reduction in water uptake ratio, lesser volume expansion, negligible elongation of cooked rice kernel, reduced shelf life of the cooked rice.
Thus, there is a long-established need of a system and method for ageing of rice or paddy, which solves above mentioned problems. Further, there is a long-felt need to establish a process of thermal treatment and thermal seasoning to induce the changes in the rice grain or paddy in a short time to obtain best cooking properties which resemble that of naturally aged rice grain, and galvanized with more micronutrients is referred to as Super Ageing Process.

SUMMARY
This summary is provided to introduce the concepts related to a system and method for ageing of rice or paddy, and the concepts are further described in the detail description. This summary is not intended to identify essential features of the claimed subject matter, nor it is intended to use in determining or limiting the scope of claimed subject matter.
In an implementation, a system for ageing of paddy is disclosed. The system may comprise a feeding elevator, a surge bin, an inlet hopper, an alternate arrangement of a plurality of dynamic steaming chambers and a plurality of dynamic resting chambers, a discharge mechanism, a distribution box, a plurality of thermal seasoning tanks, and a Programmable Logic Controller (PLC). Further, the paddy is any harvested paddy requiring to go through the ageing process, and hereafter, termed/called as ‘paddy’ in all the embodiments of the present disclosure. Further, the surge bin may be configured to receive dried paddy from harvest dryers or the like, through feeding elevator. The inlet hopper may be configured to receive the paddy from the surge bin via a spouting pipe. The alternate arrangement of the plurality of the dynamic steaming chambers and the plurality of the dynamic resting chambers forms a vertical channel with the inlet hopper at the top. Further, the vertical channel may comprise a discharge mechanism at outlet end to discharge the processed paddy. Further, the dynamic steaming chamber of the plurality of the dynamic steaming chambers may consist of two truncated cones, with varying curvature angle, joined at the centre. Further, a branched sparger system may be placed at the centre of the dynamic steaming chamber in order to provide uniform steaming to the paddy. Further, the dynamic resting chamber of the plurality of the dynamic resting chambers may consist of cylindrical chamber with truncated cones with shell attachment on the top and bottom to form a cylindrical assembly. Further, the contour shape that may be formed due to the alternate arrangement of the plurality of the dynamic steaming chambers and the dynamic resting chambers enables tumbling of the paddy while traveling down from the inlet end towards the outlet end, thereby getting the uniform steaming of the paddy. Further, a discharge mechanism with rotary discharge gates and a distribution box may be configured for sequential distribution of paddy, with equilibrium ageing temperature, to the plurality of the thermal seasoning tanks. Further, the plurality of the thermal seasoning tanks may be configured for attaining a thermal seasoning time involving enzyme deactivation process for attainment of uniform colour across the paddy resulting in zero process rejections. Furthermore, the Programmable Logic Controller (PLC) may be configured to maintain the level of paddy for continuous post steaming process and for opening a rotary discharge gate in order to send the aged paddy out from the plurality of the thermal seasoning tanks for drying of the aged paddy.

BRIEF DESCRIPTION OF DRAWINGS
The detailed description is described with reference to the accompanying figures. In the Figures, the left-most digit(s) of a reference number identifies the Figure in which the reference number first appears. The same numbers are used throughout the drawings to refer like features and components.
Figure 1 illustrates a system (100) for ageing of paddy, in accordance with an embodiment of a present subject matter.
Figure 2 illustrates a feeding elevator (200) of the system (100), in accordance with an embodiment of a present subject matter.
Figure 3 illustrates an inlet hopper (300) of the system (100), in accordance with an embodiment of a present subject matter.
Figures 4 illustrates a dynamic steaming chamber unit (400), in accordance with an embodiment of a present subject matter.
Figures 5(a), 5(b), and 5(c) illustrate a branched sparger system (500a), a transverse view of tetrad pipe arrangement (500b), and a tetrad pipe perforation arrangement (500c) respectively, in accordance with an embodiment of a present subject matter.
Figure 6 illustrates a dynamic resting chamber unit (600), in accordance with an embodiment of a present subject matter.
Figure 7 illustrates a schematic diagram of a distribution box (700), in accordance with an embodiment of a present subject matter.
Figure 8 illustrates a thermal seasoning tank (800), in accordance with an embodiment of a present subject matter.
Figure 9 illustrates a rotary discharge mechanism/system (900), in accordance with an embodiment of a present subject matter.

DETAILED DESCRIPTION
Reference throughout the specification to “various embodiments,” “some embodiments,” “one embodiment,” or “an embodiment” means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, appearances of the phrases “in various embodiments,” “in some embodiments,” “in one embodiment,” or “in an embodiment” in places throughout the specification are not necessarily all referring to the same embodiment. Further, the particular features, structures or characteristics may be combined in any suitable manner in one or more embodiments.

The present disclosure relates to a system (100) for ageing of paddy. In one embodiment, referring to Figure 1, the system (100) for ageing of paddy may comprise a feeding elevator (101), a surge bin (102), an inlet hopper (107), a plurality of spouting pipes (103), a gel cook station (110) with an alternate arrangement of a plurality of dynamic steaming chambers (111a, 111b, 111c) and a plurality of dynamic resting chambers (112a, 112b, 112c), a discharge mechanism (114a), a distribution box (106), a plurality of thermal seasoning tanks (115a, 115b, 115c, 115d), and a Pressure Regulating Station (PRS) (116). Further, the paddy as in the system (100) is any harvested paddy requiring to go through the ageing process termed/called as ‘paddy’ in all the embodiments of the present disclosure. Further, the surge bin (102) may be a buffer bin configured to receive dried paddy from harvest dryers or the like, through the feeding elevator (101) to feed paddy to a gel cook station (110) in a continuous mode. The inlet hopper (107) may be configured to receive the paddy from the surge bin (102) via a plurality of spouting pipes (103). Further, the surge bin (102) may be mounted with high level sensors (108) and low level sensors (109) linked with a PLC for controlling the level of paddy. The surge bin (102) consists of a bottom hopper (104) mounted with slide gates (105), a manual slide gate and a pneumatic slide gate, to stop paddy surging. The gel cook station (110) comprises an alternate arrangement of the plurality of the dynamic steaming chambers (111a, 111b, 111c) and the plurality of the dynamic resting chambers (112a, 112b, 112c) forms a vertical channel with the inlet hopper (107) at the top. Further, the vertical channel may comprise a rotary discharge mechanism (114a) at outlet end to discharge the processed paddy. Further, a dynamic steaming chamber (111a, 111b, 111c) from the plurality of the dynamic steaming chambers may consist of two truncated cones, with varying curvature angle, joined at the centre. Further, a branched sparger system (500a) may be placed at the centre of the dynamic steaming chamber (111a, 111b, 111c) in order to provide uniform steaming to the paddy. Further, a dynamic resting chamber (112a, 112b, 112c) from the plurality of the dynamic resting chambers may consist of cylindrical chamber with truncated cones with shell attachment on the top and bottom to form a cylindrical assembly. The dynamic resting chamber (112a, 112b, 112c) from the plurality of dynamic resting chambers is mounted with Resistance Temperature Detector (RTD) sensors (113a, 113b) to ensure the required set temperature to be provided to the paddy thereby achieving the desired equilibrium ageing temperature. Further, the contour shape that may be formed due to the alternate arrangement of the plurality of the dynamic steaming chambers (111a, 111b, 111c) and the dynamic resting chambers (112a, 112b, 112c) enables tumbling of the paddy while traveling down from the inlet end towards the outlet end, thereby getting the uniform steaming for all the rice paddy. Further, the rotary discharge gates (114a) and a distribution box (106) may be configured for sequential distribution of paddy, with equilibrium ageing temperature, to the plurality of the thermal seasoning tanks (115a, 115b, 115c, 115d). Further, the plurality of the thermal seasoning tanks (115a, 115b, 115c, 115d) may be configured for attaining a thermal seasoning time involving enzyme deactivation process for attainment of uniform colour across the paddy resulting in zero process rejections. Furthermore, the Programmable Logic Controller (PLC) may be configured to maintain the level of paddy for continuous post steaming process and for opening a rotary discharge mechanism (114a) in order to send the aged paddy out from the plurality of the thermal seasoning tanks (115a, 115b, 115c, 115d) for drying of the aged paddy. Further, the output capacity of the gel cook unit (110) is between 6 t/h (for hydrated paddy) - 12 t/h (for dry process). The soaked paddy moves by the influence of gravity and the hexagonal design of the dynamic steaming chamber (111a, 111b, 111c) brings about 360-degree rotation of the paddy. Continues introduction of steam into the dynamic steaming chamber unit (111a, 111b, 111c) steams the paddy as it moves downward. Further, the sequential steaming in three sets of into the dynamic steaming chambers (111a, 111b, 111c) brings about desirable changes in the paddy chemistry with uniform cooking properties.

Now referring to Figure 2, a feeding elevator (200), in accordance with an embodiment of the present subject matter, is illustrated. The feeding elevator (200) consists of a series of bucket elevators (201) for carrying the cleaned and uniformly dried, raw or new paddy to the surge bin (102). The capacity of the feeding elevator (200) may vary from 16 tons/hr to 70 tons/hr. Further, the feeding elevator (200) may consist of a speed monitor, a belt slack monitor and/or an energy meter.

Referring to Figure 3, an inlet hopper (300), in accordance with an embodiment of the present subject matter, configured to receive the paddy from the surge bin (102) via a plurality of spouting pipes (103) is illustrated. The inlet hopper (300) may be configured to receive the paddy from the surge bin (102) via a spouting pipe (301). Further, the spouting pipe (301) may comprise standard stainless-steel pipes of 200NB used for connecting the outlet of various equipment to the subsequent element inlet. Further, the inlet hopper (300) may comprise a truncated cone (302) consisting of a perforated stainless-steel sheet with flange on the top and with a shell sheet at the base. In one exemplary embodiment, the total height of the inlet hopper (300) is 968 mm and the diameter is 677 mm. Further, a slope angle of the inlet hopper (300) at the upper and lower truncated cone is 70 and 110 degrees, respectively. Further, the inlet hopper (300) may form an attachment to a first dynamic steaming chamber (111a) of the plurality of dynamic steaming chambers (111a, 111b, 111c).

Further, referring to Figure 4, a dynamic steaming chamber unit (400) from the plurality of dynamic steaming chambers (111a, 111b, 111c), in accordance with an embodiment of the present subject matter, is shown. The dynamic steaming chamber (400) of the plurality of the dynamic steaming chamber (111a, 111b, 111c) consist of two truncated cones with varying curvature angle joined at the centre. In one exemplary embodiment, the system (100) for ageing of paddy may consist of three dynamic steaming chambers (111a, 111b, 111c) arranged in odd numbers. Further, the dynamic steaming chamber unit (400) of the plurality of dynamic steaming chamber (111a, 111b, 111c) may comprise unique geometrical shape form by attaching two stainless steel truncated cones. Further, the two truncated cones with varying curvature angle of 65 and 70 degree are joined at the centre to form the dynamic steaming chamber (400). Further, two cones of the dynamic steaming chamber (400) may comprise height of 366 mm and 468 mm respectively. Further, the dynamic steaming chamber (400) may define a total diameter of 760 mm at the centre. Further, the dynamic steaming chamber (400) may comprise a total length of 1090 mm. Further, the plurality of the dynamic steaming chamber (111a, 111b, 111c) may anchored vertically to form an assembly by the help of the shell rings at the top and base of each dynamic steaming chamber (111a, 111b, 111c). Further, the dynamic steaming chamber (400) may comprise an access door (402) for maintenance placed at the upper cone. Furthermore, the steam may be introduced through a stainless-steel inlet pipe (401) attached to the upper shell area of the dynamic steaming chamber (400). Further, the steam consumption of the dynamic steaming chamber (111a, 111b, 111c) is about 600- 650 kg/hr and the pressure varies between 0.8 to 1.5 bar.

Referring to Figure 5a, a branch sparger system (500a) is illustrated, in accordance with the embodiment of the present subject matter. In an embodiment, the branched sparger system (500a) is placed at the centre of the dynamic steaming chamber (400) in order to provide uniform steaming to the paddy. Further, the steam may be introduced through the branched sparger system (500a) comprising of a series of horizontal slits (502a) arranged in a plurality of tetrad pipes (503a) emerging from a central vertical steaming line. The slits may be designed at varying degrees located at the two sides (501a). The perforations may be designed under surface and at the end of the tetrad pipes (503a). Further, the branched sparger system (500a) may comprise of three level arrangement of horizontal pipes. Further, each level may be distinctly arranged in cross to the other. The tetrad pipes (503a) cover a diameter of 315.5 mm inside the dynamic steaming chamber (111a, 111b, 111c). The zig zag arrangement of the branched spargers facilitates equal distribution of the steam for the paddy fed within the dynamic steaming chamber (111a, 111b, 111c), while the contour of the dynamic steaming chamber (111a, 111b, 111c) and the dynamic resting chamber (112a, 112b, 112c) help in tumbling of the paddy while it travels down from the inlet towards the outlet, which facilitated the uniform steaming for all the paddy grains.

Now referring to Figure 5b, a transverse view of tetrad pipe arrangement (500b) is illustrated, in accordance with the embodiment of the present disclosure. Further, a plurality of branching/tetrad pipes (501b) may be sloped at an angle of 30 degree corresponding to the subsequent tetrad unit in such a way to cover the total area across the central axis.

Now referring to Figure 5c, a tetrad pipe perforation arrangement (500c) of branched sparger system, is shown, in accordance with the embodiment of the present disclosure. The main inlet steam pipe is connected to the dynamic steaming chamber (111a, 111b, 111c) through an 88.9 mm outer diameter central pipe/line. Further, the outer dimension of the central axis pipe and a plurality of branching tetrad pipes (501c) is 33.31 mm diameter. The perforations may be designed under surface and at the end of the tetrad pipes (503a). Further, the tetrad branched pipes (501c) have three rows of perforations (502d) (two sides and one bottom) each measuring 0.8 x 1.6 mm slit width and length which is of 2:1 ratio, respectively. The perforation slit at the sides are distinct form the lower side by a linear fashion with an inclination angle of 25 degree. Further, the lower perforation slit is in the curved shape in comparison to the side slit. The distance between each adjacent sets of perforations (502c) gradually decrease towards the centre. Further, the inclinations of pipes (501c) and the perforation (502c) arrangements may be deduced according to the requirements for maximum efficiency. This perforation (502c) design facilitates three-dimensional thermal treatment and equal distribution of low-pressure steam across the dynamic steaming chamber (111a, 111b, 111c) for uniform quality of paddy.

Further, referring to Figure 6, a dynamic resting chamber unit (600) from the plurality of dynamic resting chambers (112a, 112b, 112c) is illustrated, in accordance with an embodiment of the present subject matter. After completion of each steaming cycle in the dynamic steaming chamber (111a, 111b, 111c), the paddy enters the dynamic resting chamber unit (600), also called as a tempering chamber, for resting process for a brief period. Further, the dynamic resting chamber (600) follow the three-steaming chambers (111a, 111b, 111c ). The dynamic resting chamber unit (600) consists of a cylindrical stainless-steel chamber with truncated cones with shell attachment on the top (601) and bottom (603) forming a cylindrical assembly as shown in Figure 6. Further, the resting chamber assembly (600) forms a height of 1349 mm and the diameter at the centre is 844mm. The upper and lower truncated cones are attached to the central cylinder at a curvature angle of 52 and 54 degrees. The dynamic resting chamber unit (600) is equipped with a Resistance Temperature Detector (RTD) sensor (602) at the first and third resting chamber (112a, 112c). The two RTD sensors (113a, 113b) mounted on the first and third resting zones (112a, 112c) ensure the required set temperature to be provided to the paddy. Further, this plays a crucial role in regulating the rotary discharge gate (RDG) (114a) for sample discharge controlled by PLC. The speed of the emerging paddy is regulated by RDG (114a) which varies between 6 to 10 rpm depending on the process and the paddy variety. Further, the dynamic resting chamber unit (600) ensure that the continues gel cook station unit (110) achieves the desired equilibrium ageing temperature. Furthermore, the equilibrium ageing temperature is achieved in three stages by 20%, 35% and 45% at the first, second and third sets of dynamic thermal steaming chambers (111a, 111b, 111c) and thermal resting chambers (112a, 112b, 112c), respectively.

Now referring to Figure 7, a distribution box (700), in accordance with the embodiment of the present subject matter, is illustrated. The distribution box (700) distributes the paddy with equilibrium ageing temperature sequentially to the four thermal seasoning tanks (115a, 115b, 115c, 115d) of the plurality of thermal seasoning tanks with the help of pneumatic slide gates (117a, 117b, 117c, 117d). Further, the distribution box (700) consists of a stainless-steel unit as described in Figure 7, and an inlet opening (701) at the centre which leads to the conical vessel (702) fitted with a round flange (703) and four distribution pipes (704). Further, the distribution box (700) is connected and followed by the thermal seasoning tanks (115a, 115b, 115c, 115d) at the base.

Further, referring to Figure 8, a thermal seasoning tank (800) of the plurality of the thermal seasoning tanks (115a, 115b, 115c, 115d) is illustrated, in accordance with the embodiment of the present subject matter. The thermal seasoning tank (800) is made up of 202 grade stainless steel with a top cover assembly (801) and an outlet neck assembly (804) at the base. The top cover assembly (801) consists of a circular flange (802) for monitoring and maintenance of the tank. Further, the area of the tank may vary based on the capacity of the system (100). The total weight of the tank is supported by the mounting bracket unit (803) consisting of four bracket opposites to each other which may be arranged in two sets at the top and bottom of the tank. Further, the paddy is left to a resting process called the thermal seasoning time which involves enzyme deactivation process. This resting process ensures the attainment of uniform colour across the paddy grain resulting in zero process rejections. Further, this whole process ensures the ageing of paddy to the best of the cooking characteristics similar to the naturally aged rice. Once the paddy attains the desired characteristics of ageing at a pre-determined time, the pneumatic or manual discharge gate (114) opens and the paddy is sent to the drying process for the completion of ageing or super-ageing process.

Now referring to Figure 9, a rotary discharge mechanism/system (900) is illustrated, in accordance with the embodiment of the present subject matter. The rotary discharge mechanism (900), wherein the PLC is configured to control a discharge of the rotary discharge mechanism (900) based on a signal received from the set of RTD sensors (113a, 113b). Further, this unit (900) consists of eight plates arranged to the central coupled gear box. The rotary discharge mechanism (900) may comprise of a rotating type of monitor fixed with a discharge plate. Further, the discharge of paddy from the rotary discharge mechanism (900) is directly influenced by the equilibrium thermal temperature and is achieved once the paddy/grain attains the linear temperature acquisition.
From the start to the end of the journey inside the cooker (110) each paddy grain attains a rotation of 360-degree angle to obtain uniform processing exposure with an outcome of 100% equilibrium ageing temperature. This collectively brings about uniform texture, colour, cooking qualities, maximum shelf life and higher milling quality of processed rice.
The embodiments illustrated above, especially related to the system for ageing of paddy provide following technical advancements:
• The system for ageing of paddy involves an advanced integrated intelligent processing system consisting of a Programmable Logic Controller (PLC), configuration management software with a unique recipe-setting option and auto control system (PROSE), SCADA software for monitoring, data logging and error reporting, a communication gateway, a mobile application monitoring software.
• A series of paddy level-detection system and auto cut-off mechanism at each stage of the process is regulated by a Motor Control Centre (MCC) screen cabinet.
• The major key for seamless processing of Ageing or Super Ageing of paddy is its automatic control with real-time monitoring and management of processing flow, production data and information.
• At each stage of processing, the equipment failure alarms and indications are notified and prompted in real-time.

The embodiments illustrated above, especially related to the system for ageing of paddy provide following advantages:
• The system for ageing of paddy brings about uniform and high product quality which directly influences high-market value.
• This continuous and unique ageing/super-ageing process with highly advanced automation eliminates the grain-to-grain non-uniformity.
• Each paddy receives uniform steaming at a uniform rate by the involvement of the branched sparger system.
• Further, the whole system is intact with no moving parts, with no adjustments and control by virtue of fully automatic sensors and valves to control both paddy and steam reducing the human interference and bringing consistency and quality in of the output paddy.
• This aged paddy/rice yields better commercial value, owing particularly to improved milling yield, higher consumer preferences in terms of cooked rice texture, flavour, and associated parameters.
• Artificial ageing of paddy/rice by this process achieves similar results as that of naturally aged paddy/rice in lesser time and lower cost.
• This process brings about higher cooking quality in terms of water uptake ratio, maximum volume expansion and higher elongation ratio, maximum fluffiness, maximum shelf life, least process brokens, zero process rejection, and retention of micro and macro nutrients of cooked rice.

Various modifications to the embodiment will be readily apparent to those skilled in the art and the generic principles herein may be applied to other embodiments. However, one of ordinary skill in the art will readily recognize that the present disclosure is not intended to be limited to the embodiments illustrated but is to be accorded the widest scope consistent with the principles and features described herein.

The foregoing description shall be interpreted as illustrative and not in any limiting sense. A person of ordinary skill in the art would understand that certain modifications could come within the scope of this disclosure.

The embodiments, examples and alternatives of the preceding paragraphs or the description and drawings, including any of their various aspects or respective individual features, may be taken independently or in any combination. Features described in connection with one embodiment are applicable to all embodiments, unless such features are incompatible.