The present invention relates to the production of instant porridges, which are quick foods that are made of rice flour.

In contrast to conventional instant foods, which consist mostly of wheat flour, rice flour has many beneficial properties.

It is highly nutritious and has a simple taste. It is also nearly odorless.

However, due to the high temperature, rice flour can produce an unpleasant odor, affecting its functional quality.

The main raw material for this type of production process is rice flour, which is brewed in hot water in three to five minutes.

Then, the rice flour is dried through a process known as extrusion.

This process entails cutting rice flour into small grains through a special mold, which is then placed in a fluidized bed for drying.

Other drying methods include the use of a microwave dryer or multi-layer mesh belt dryer.

Once the processed rice has reached the desired moisture content, it is packaged in protective bags and sold in stores.

The next process of Instant Porridge Rice Flour Processing Machine involves extrusion of the rice material. The single-screw extruders use a high-speed fan to cool the material rapidly.

The temperatures inside the extruder are 100 to 200 degrees Celsius. Once the required process conditions have been met, the rice material is extruded.

Then the extruded product is cut into pieces of pre-determined size.

Then the product is rapidly cooled by a high-speed fan and transported to a storage tank. This machine is recommended for large-scale production.

The machine features three main parts: an upper platen, a ring-shaped side piece, and a lower platen.

The upper platen holds the rice while the lower one presses it in between.

At the end of the heating time, the platen lifts the product, causing the kernels to puff.

This happens due to the release of water vapor due to moisture flash vaporization.

The instant porridge pasting properties were assessed with a Rapid Visco Analyzer from Newport Scientific.

The machine’s functions include measuring pasting temperature, peak viscosity, and trough viscosity.

The panelists were then asked to taste samples. They scored the samples according to color, flavor, consistency, and overall acceptability.

Amaranth-based instant porridge was compared to the maize-based variety commonly found in Kampala.

The final product is processed with the highest level of hygiene. The average particle size is 80-200 mesh, and the water content is less than 10%.

The final product is then transported into a storage tank and cooled.

The product is then milled with a particle sorting machine to get the final moisture content down to a reasonable level.

The rice flour is then packaged in double packaging paper to protect the product from solidification.

The Ainuok Instant Porridge Rice Flour Processing Making Machine Line has two layers of packaging.

The first layer is a plastic film. It mainly plays the role of waterproof and moisture-proof.

This can avoid the rusting of the wrought iron parts of the machine due to rain, sea spray, etc. during transportation.

The second layer is packed in wooden boxes. The wooden boxes are free of fumigation, and there is no danger of moths. It is safe to pass through customs.

The thickness of the wooden box is 1-3 cm. It is strong and anti-collision. The wooden box can protect the safety of the Instant Porridge Rice Flour Processing Making Machine Line in all aspects.