[Stoves] A continuous feed rice husk gasifier for parboiling 40 kg of rice?
Serge Horsmans
serge.horsmans at gmail.com
Sat Feb 21 02:13:25 CST 2015
Dear Mr. Anderson, Guinto and other insiders,
Thank you very much for your reply.
This section relates to Mr. Anderson's message, in the next section I
have some questions and answers for Mr. Guinto.
I 'm subscribed to the Stoves Listserv. So I will from now on only
send mail to the Stoves Listserv.
We are making progress.
1) We will want to make sure that the parboiler people retain
ownership of the rice husks. Husks are now probably being thrown
away. But if the husks have some value, ownership can become an
issue. At least the amount of husks for the parboiling operations.
Any surplus husks might be marketed by the miller if and when there
are other rice-husk gasifier stoves in the area.
I am aware that ownership of rice husk might become an issue if the
stove becomes a success in Benin but that is hard to predict. ThoughI
think at this moment this should not be considered yet because my job
right now is to examine the possibilities to banish the use of
firewood in the parboiling process in Benin. So at this stage the use
of a rice husk gasifier is just an attractive option. It seemed to
me that the stoves are proven technology for preparing meals. Since
the parboiling of rice has some similarities with the preparation of
food, I wanted to know more about the stoves. To me the most
important differences seem to be the 'scale' of the stove like the
diameter of the gasifier stove
reactor and the size of the unit containing the rice husk. That is
why I subscribed to the Stoves Listserv to meet the experts.
2) You showed that supply of metal is available. Now we need to
determine if there are appropriate metal working shops or craftsmen.
It will be best when we have a unit that can be seen and copied in
Benin. Please tell me if VECO would take on the initial efforts to
put together the "package" that includes getting the equipment,
initial experimentation (so that there is an "expert" in the
organization), demonstrations, support for initial users, and record
keeping with feedback to everyone involved. And is the key person
you?
At this stage it is not my intention to mobilize the means to to put
together the "package". Currently I am making a report about the
possibilities to banish firewood in the parboiling process in Benin.
The rice husk gasifiers might be a topic in my report. We will
consider the different possibilities to banish firewood in the
parboiling process and their feasibility in Benin and rice husk
gasifiers seem to be one possibility amongst others. Only if the
rice husk gasifier seems to be the best option and are retained to
give it a try, we might consider to put together a "package".
3) We will probably be wanting to have initial units come from Hua
community in Vietnam. We await comments from Dylan M. and Olivier K.
I am really looking forward to their comments.
4) The weather is so cold here in Illinois, USA, that I am not doing
any experiments of my own right now.
It is very kind of you to consider doing some experiments.
5) We have not yet had a reply from someone with the calculations that
were previously discussed. We will get that done eventually.
6) You need to give thought to the power supply for the fan that is
needed in each of the RH gasifiers. We usually utilize 12 volt DC
power and fans. Barely a few watts are needed for the duration of
the gasification.
It seems to me we might start with similar ones if RH are retained as
a solution to banish firewood in the parboiling process in Benin.
This section relates to Mr. Guinto's message,
My idea to combined the best features of five technological fronts for
the need of Serge in parboiling:
1. Stability and Safety. The video portrays a huge metal pots (25
liters i suppose) and needs a stable base as the cook work in the rice
and steam with the hot pot. The In Stove has this feature.
Could you provide more information about the ”In Stove”? Is it proven
technology? Could it be easily extended to be used in th eparboiling
process as I described earlier?
2. Ease in Loading/Unloading: The challenge is how to bring the
volatile gases down close to the ground so the stove and the big pot
may sit at the comfortable reach of the cook. The height of the stove
and the pot matters as the cook will be pouring rice, hauling them,
setting the steamer and so on. Prof Alexis Belonio developed the rice
husk gasifier stoves with the burners low on the ground.
Tthe 'cook' doesn't have to pour. The cauldron and the paddy holding
vat are a closed system to keep the steam inside.
3. Time of Cooking: Parboiling takes several hours of different
intensities and duration.Joe James is pushing up ahead with his JJQuad
Stove and have great improvements in terms of extending the burn time
of the rice husk load. Going further Engr. Alexis Belonio has a rice
husk gasifier that can run in a continuous mode.
In Benin, the parboiling process takes about one hour using firewood.
If it would take hours the gasifier is no longer an interesting option
because after parboiling we should be able to dry the parboiled paddy
in the sun as long as possible.
4. Mitigating Health Risks of the Nano Particles of Silica in Burning
Rice Husks: Should we be concerned with sillicosis ? (respiratory
ailment caused by the accumulation of silica in the lungs).
The parboiling is done in open air, but a chimney might solve this
5. Reducing the Cost and Extending the Usable Life of the Stove. At
this moment, i am discovering the methods and techniques on how to
make gasifiers in terra cotta equivalents. I have now fire bricks of
different shapes which can be stacked like a Lego piece to form any
structure. Following the recipe of low thermal mass clay, the fire
bricks float in water !! Thanks to Jon and Flip Anderson and Dr. Larry
for the coaching. And then, when stacked together, they would form
into a gasifier stove that runs in TLUD mode. Tests are ongoing with
rice husks, pine needles, saw dust, coco shells, canarium shells. Test
last night with one kilogram of rice husk with a computer fan set at
4.5 volts boiled 5 liters of water in 19 minutes 10 seconds. My thanks
also goes to Dr. TLUD for the lessons during the Stove Camp 2014 in
Aprovecho.
If possible, I would like to consider proven technology which might be
extended to be useful in parboiling by for instance rescaling the
device and other adaptations.
6. Is pottery a tradition in Serge's place in Benin?
Yes. In Benin here are even traditional stoves made of clay.
7. Do you live in the Netherlands? Next month I will be in Belgium,
a neighbor of the Netherlands.
Kindest regards,
Serge
2015-02-21 1:56 GMT+01:00, Joshua Guinto <jed.building.bridges at gmail.com>:
> You're most welcome, Frank
>
>
>
> *Joshua B. Guinto*Specialist, Appropriate Technology
> MSc Management of AgroEcological Knowledge and Social Change (MAKS)
> Wageningen University, The Netherlands
>
>
> 2015-02-21 8:24 GMT+08:00 Frank Shields <franke at cruzio.com>:
>
>> Dear Joshua
>>
>> A very enjoyable video on parboiling rice. Well done and I learned a lot.
>>
>> Thanks
>>
>> Frank Shields
>> franke at cruzio.com
>>
>>
>> On Feb 20, 2015, at 11:34 AM, jed.building.bridges at gmail.com wrote:
>>
>> (The images in Joshua's original email were too large to go to the list.
>> Attached are smaller copies of those files. - Erin R. erin at trmiles.com )
>>
>> *From:* Joshua Guinto [mailto:jed.building.bridges at gmail.com
>> <jed.building.bridges at gmail.com>]
>> *Sent:* Friday, February 20, 2015 2:25 AM
>> *To:* Discussion of biomass cooking stoves
>> *Subject:* Re: [Stoves] A continuous feed rice husk gasifier for
>> parboiling 40 kg of rice?
>>
>>
>> Dear Dr. Paul and Joe and Serge and everyone (sorry, i clicked the send
>> icon before finishing the whole email.... )
>>
>> Greetings!
>> This is also very interesting for me. As you know i was all the while
>> tinkering with the terra cotta equivalents of the gasifier stoves. And i
>> just have one on the making. For the lack of better name i call it the
>> Brick Stove Carbonizer.
>>
>>
>> Last night, i found a video in the you tube and it helped greatly to
>> understand parboiling as this is the first time for me to learn about it.
>>
>> https://www.youtube.com/watch?v=bNUlsnIO_1A
>>
>> My idea to combined the best features of five technological fronts for
>> the
>> need of Serge in parboiling:
>>
>> 1. *Stability and Safety*. The video portrays a huge metal pots (25
>> liters i suppose) and needs a stable base as the cook work in the rice
>> and
>> steam with the hot pot. The In Stove has this feature.
>>
>> 2. *Ease in Loading/Unloading*: The challenge is how to bring the
>> volatile gases down close to the ground so the stove and the big pot may
>> sit at the comfortable reach of the cook. The height of the stove and the
>> pot matters as the cook will be pouring rice, hauling them, setting the
>> steamer and so on. Prof Alexis Belonio developed the rice husk gasifier
>> stoves with the burners low on the ground.
>>
>> 3.* Time of Cooking*: Parboiling takes several hours of different
>> intensities and duration.Joe James is pushing up ahead with his JJQuad
>> Stove and have great improvements in terms of extending the burn time of
>> the rice husk load. Going further Engr. Alexis Belonio has a rice husk
>> gasifier that can run in a continuous mode.
>> 4. *Mitigating Health Risks *of the Nano Particles of Silica in Burning
>> Rice Husks: Should we be concerned with sillicosis ? (respiratory ailment
>> caused by the accumulation of silica in the lungs).
>>
>> http://en.wikipedia.org/wiki/Silicosis
>>
>> Mr. Neil Lumanlan, a professor of microbiology in the Philippines raised
>> this issue more than once..
>>
>> http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3606399/
>>
>> http://www.nature.com/srep/2013/130529/srep01919/full/srep01919.html
>>
>>
>> A chimney for this is best portrayed by the In Stove or is it enough when
>> handling rice husks?
>>
>>
>> *5. Reducing the Cost and Extending the Usable Life of the Stove. *At
>> this moment, i am discovering the methods and techniques on how to make
>> gasifiers in terra cotta equivalents. I have now fire bricks of different
>> shapes which can be stacked like a Lego piece to form any structure.
>> Following the recipe of low thermal mass clay, the *fire bricks float in
>> water* !! Thanks to Jon and Flip Anderson and Dr. Larry for the coaching.
>> And then, when stacked together, they would form into a gasifier stove
>> that runs in TLUD mode. Tests are ongoing with rice husks, pine needles,
>> saw dust, coco shells, *canarium *shells. Test last night with *one
>> kilogram of rice husk with a computer fan set at 4.5 volts boiled 5
>> liters
>> of water in 19 minutes 10 seconds*. My thanks also goes to Dr. TLUD for
>> the lessons during the Stove Camp 2014 in Aprovecho.
>>
>> With the gasifier built from terra cotta, the cost of the entire stove
>> can
>> drop to a minimum and can be built into almost any shape. It may also be
>> combined with metal. to undertake the components such as the pot rest,
>> the
>> gas pipes, the burner and so on.
>>
>> I also believe that brick pieces can be made to create the terra cotta
>> equivalent of the In Stove as well as the continuous rice husk gasifier
>> of
>> Engr Belonio and then fitted with a chimney and a fan.
>> Is pottery a tradition in Serge's place in Benin?
>>
>>
>> As there are yet so many things unknown with this prototype, please allow
>> me to tinker with it further and make my *mistakes on my safe space *with
>> the help of small circle of friends*.* I will surely let everyone know
>> the progress very soon.
>>
>> Best wishes
>> Jed Guinto
>>
>>
>> *Joshua B. Guinto*Specialist, Appropriate Technology
>> MSc Management of AgroEcological Knowledge and Social Change (MAKS)
>>
>> Wageningen University, The Netherlands
>>
>>
>> *Joshua B. Guinto*Specialist, Appropriate Technology
>> MSc Management of AgroEcological Knowledge and Social Change (MAKS)
>>
>> Wageningen University, The Netherlands
>>
>> 2015-02-20 3:10 GMT+08:00 Paul Anderson <psanders at ilstu.edu>:
>>
>> Dear Serge and Abraham,
>>
>> I am not sure in what country Abraham lives. Please tell us. It is
>> interesting that two messages about parboiling of rice arrived so close
>> together in time.
>>
>> The rest of this message relates to Serge's message:
>>
>> 1. Please confirm the following:
>> A. The people who parboil the rice are doing it as a business.
>> B. Do those same people remove the husks from the barboiled rice? If
>> yes, then they have control over their own fuel supply, which is good.
>>
>> C. The rice must reach a temperature of 80 deg C. But how critical is
>> it that the time to reach that temperature is about 30 minutes? What if
>> it took 45 minutes? or only 20 minutes? Does that have any impact on
>> the
>> rice itself?
>>
>> D. How do the people know that it has reached about 80 C? Thermometer?
>> Visual seeing of small bubbles rising? Touch? That does not make any
>> difference. I am just curious.
>>
>> E. The steaming of the hot wet rice is the crucial step. We will try
>> for boiling (evaporating away) 6 L of water in one hour. But how
>> sensitive is that time? And if the time needs to be close to one hour,
>> and if the stove is boiling away the water too fast, is it acceptable to
>> have 7 or 8 liters for creation of the steam. In other words, steam (at
>> 100 deg C) needs to pass through the rice. Is the amount of steam (from
>> 6
>> liters of water) the important issue, or is steam for one hour (whether
>> from 6 or 7 or 8 liters) the important issue?
>>
>> 2. Joe James (who is receiving this message) has recently worked on a
>> rice husk TLUD gasifier that should be able to accomplish the specified
>> tasks. Joe is an engineer and can crank out some of the numbers. Also
>> some other members of this Stoves Listserv could be of assistance. Here
>> are the questions:
>> How much heat is needed to vaporize 6 L of water?
>> Raise 6000 g of water from about 25 C to 100 C
>> (75 degree change x _______ Joules per gram x 6000 = ___________)
>> Then add in the latent heat needed for vaporizing the 6000 g.
>>
>> Divide that total amount of heat by 60 minutes.
>>
>> Determine how much rice husk is needed to get the needed heat (allow for
>> efficiency of heat transfer to be as low as 30%.)
>>
>> This not my specialty, but I know it all can be calculated. Also to
>> calculate the heat needed to bring the pot to 80 deg C in the first phase
>> of the processing. A little assistance would be appreciated.
>>
>> Then we see how much heat Joe's unit (called JJQuad TLUD) can put out.
>> The unit can be made larger or smaller, and having 2 units might be the
>> better option. Or we increase the air flow (via the fan) to get faster
>> pyrolysis, and maybe we need to have a refill of fuel into the batch
>> gasifier. This does not take long to refill and reignite.
>>
>> 3. Subject to actually making things happen, in my opinion the best
>> "evident" option is to have a rice husk gasifier provide the heat by
>> using
>> the husks from the rice as fuel for the parboiling businesses are
>> creating.
>>
>> 4. The production of at JJQuad TLUD is being examined in Vietnam at this
>> time. We are assisted with this by Dylan Maxwell and Olivier Kolmel,
>> who
>> are also receiving this message. There are issues being examined about
>> fans and controls and metal quality and production. This is not a quick
>> solution, but it is quite viable, in my opinion.
>>
>> 5. Serge, I would like to know about the number of parboiled-rice
>> producers you are considering could need such a solution. Also, please
>> tell us about metal working (thin sheet metal) capabilities in Benin, and
>> accessible. Also, I would appreciate information about you and your
>> involvement and situation (with an NGO?).
>>
>> It might be time for this conversation to not be on the Stove Listserv,
>> or
>> after any replies by Joe or Dylan and Olivier. Any readers who have
>> continuing interest should probably tell me and Serge so that we can keep
>> you informed.
>>
>> Paul
>>
>> Doc / Dr TLUD / Prof. Paul S. Anderson, PhD
>> Email: psanders at ilstu.edu
>> Skype: paultlud Phone: +1-309-452-7072
>> Website: www.drtlud.com
>> On 2/19/2015 5:21 AM, Serge Horsmans wrote:
>> Dear Paul and ,
>>
>> Thank you very much for your quick response. Please find the answers
>> to the questions asked.
>>
>> 1. How important is it to convert to using the rice husks as fuel for
>> the parboiling process? I believe that use of the rice husk as fuel
>> is NOT the priority. As Serge and Abraham have stated, the main
>> concern is to reduce the use of large amounts of wood. Appropriately
>> sized TLUD gasifiers with wood fuel (or Rocket burners of sticks)
>> could accomplish the task of reducing the amount of wood being burned.
>> This would be with natural draft.
>>
>> At this moment I have to list the possibilities of not using firewood
>> in the parboiling process. The use of a rice husk gasifier seems to
>> me one of those possibilities. So I would like to continue with rice
>> husk, as it is easily available. So at this moment I would like to
>> answer the question, “Is somebody using a rice husk gasifier that that
>> can heat water to a temperature of about 80°C in about 30 min.? And
>> can the same stove be used to boil away 6 l. of water In about 1 h.?”.
>> If there is such a stove I would like to know and I will added to my
>> list. Next we might want to test that one first.
>>
>> 2. IF rice husks are to be used with a TLUD gasfier, it would
>> required Force Air (or Fan Assistance) (FA), and that would require a
>> small amount of electricity. With the parboiling being done in the
>> daytime, a solar cell could be used, even without a battery. What
>> are the availabilities of small electrical power in the locations of
>> either Abraham's or Serge's operations?
>>
>> I was aware that fan assistance would be needed. We do have the
>> possibility to provide the required electricity.
>>
>> 3. Please comment on the frequency of doing the parboiling task.
>> Abraham, is your operation run every day? Frequency of use can
>> impact favorably the ability of maintain equipment such as a fan unit
>> or battery / solar package.
>>
>> Maintenance will not be a problem.
>>
>> 4. For the 25 L quantities described by Serge, there is really no
>> need to have a continuous operating gasifier. Either the unit could
>> be large enough for the stated durations of usage (30 minutes to raise
>> to 80 C; and one hour for the steaming). To boil away (evaporate) 6
>> L of water in one hour can be accomplished; but some attention should
>> be paid to the configuration under the pot, such as possibly having a
>> pot-skirt or other ways to improve heat retention and heat transfer.
>> This is NOT a situation requiring a good turn down ratio to obtain Low
>> Power cooking.
>>
>> We will use the configuration you can see on the pictures where the
>> rice is steamed or use a pot skirt. We might not need a continuous
>> operating gasifier but as the operations will be performed outdoor,
>> wind or other environmental factors might slow down the heating,
>> requiring more fuel. What ever type we will use, we need to make sure
>> that the parboiling can be finished. The aim of our study is to
>> improve the livelihood of the rice parboilers in Benin. If the
>> parboiling process cannot be finished, the paddy might get spoiled and
>> they will not have an income, they will loose the money they used to
>> buy the paddy instead. That should be avoided. So if we go on with
>> batch gasifiers, we might have to oversize the unit.
>>
>> 5. As we close in on the topic, we need to discuss who will lead the
>> efforts (management) to accomplish the tasks, and who will pay for the
>> expenses (finances). Strong communications via email are quite
>> important. Skype is useful. Access to some sheet-metal workers is
>> important for the fabrication of the TLUDs. The cost of materials
>> should not be very high, but the issues and costs of management and
>> labor can be easy or difficult, depending on the circumstances.
>>
>> It is going very fast now and I 'm very happy with your enthusiasm !
>> But as you can read in the answer on your first question, right now I
>> am listing the possibilities of not using firewood in the parboiling
>> process. So my first question is, can we banish firewood using those
>> stoves? Or more in detail, I want to know “Is there an existing rice
>> husk gasifier that that can heat water to a temperature of about 80°C
>> in about 30 min.? And can the same stove be used to boil away 6 l. of
>> water In about 1 h.?”. If there is not such a stove, we will have
>> to compare the different possibilities to banish firewood in the
>> parboiling of rice in Benin. The rice husk gasifiers will be an
>> option. Next we might consider to design one ourselves and your help
>> will be really appreciated. As we have experience in Benin with
>> dissemination of new technologies, we might start to built them and
>> provide them. But we are not that far yet.
>>
>> 6. Are Serge and Abraham close together, and working together? If
>> not, each should describe their specific situations. Please send us
>> your views of possible plans for moving forward.
>>
>> I would like to know more about Abraham and his project. As
>> mentioned we are in Benin and at the moment I live in Savalou,
>> department Les Collines. For my view, please read my answer on
>> question 5. I like to know more about your views.
>>
>> Thank you very much!
>>
>> Kind regards,
>>
>> Serge
>>
>> 2015-02-18 19:30 GMT+01:00, Paul Anderson <psanders at ilstu.edu>:
>> Dear Serge and Abraham,
>>
>> The photos from Serge are very helpful. Photos from Abraham will show
>> the larger system that they use.
>>
>> There are a few questions and issues.
>>
>> 1. How important is it to convert to using the rice husks as fuel for
>> the parboiling process? I believe that use of the rice husk as fuel is
>> NOT the priority. As Serge and Abraham have stated, the main concern
>> is to reduce the use of large amounts of wood. Appropriately sized TLUD
>> gasifiers with wood fuel (or Rocket burners of sticks) could accomplish
>> the task of reducing the amount of wood being burned. This would be
>> with natural draft.
>>
>> 2. _IF _rice husks are to be used with a TLUD gasfier, it would required
>> Force Air (or Fan Assistance) (FA), and that would require a small
>> amount of electricity. With the parboiling being done in the daytime,
>> a solar cell could be used, even without a battery. What are the
>> availabilities of small electrical power in the locations of either
>> Abraham's or Serge's operations?
>>
>> 3. Please comment on the frequency of doing the parboiling task.
>> Abraham, is your operation run every day? Frequency of use can impact
>> favorably the ability of maintain equipment such as a fan unit or
>> battery / solar package.
>>
>> 4. For the 25 L quantities described by Serge, there is really no need
>> to have a continuous operating gasifier. Either the unit could be
>> large enough for the stated durations of usage (30 minutes to raise to
>> 80 C; and one hour for the steaming). To boil away (evaporate) 6 L of
>> water in one hour can be accomplished; but some attention should be paid
>> to the configuration under the pot, such as possibly having a pot-skirt
>> or other ways to improve heat retention and heat transfer. This is NOT
>> a situation requiring a good turn down ratio to obtain Low Power cooking.
>>
>> 5. As we close in on the topic, we need to discuss who will lead the
>> efforts (management) to accomplish the tasks, and who will pay for the
>> expenses (finances). Strong communications via email are quite
>> important. Skype is useful. Access to some sheet-metal workers is
>> important for the fabrication of the TLUDs. The cost of materials
>> should not be very high, but the issues and costs of management and
>> labor can be easy or difficult, depending on the circumstances.
>>
>> 6. Are Serge and Abraham close together, and working together? If not,
>> each should describe their specific situations. Please send us your
>> views of possible plans for moving forward.
>>
>>
>> Dr TLUD
>>
>> Doc / Dr TLUD / Prof. Paul S. Anderson, PhD
>> Email: psanders at ilstu.edu
>> Skype: paultlud Phone: +1-309-452-7072
>> Website: www.drtlud.com
>>
>> On 2/18/2015 5:01 AM, Serge Horsmans wrote:
>>
>> Dear Paul (and other insiders),
>>
>> thank you very much for your attention to my request. Below you will
>> find the questions and the answers. Please ask for more information
>> if needed.
>>
>> 1. What heat source(s) are you currently using? Do you have
>> batch-operations of rice husk gasifiers already? What is good and
>> what is bad about them?
>>
>> At the moment we are using fire wood as the heat source. We are not
>> using gasifiers and I don't have any experience with them, but it
>> seems to me that continuous flow gasifiers are more appropriate since
>> once the heating of the soak water or the steaming is started, it
>> should not be interrupted by refilling the batch. It is hard to find
>> gasifiers in Africa.
>>
>> 2. Is your operation the only one, or could there be other similar
>> businesses that might also want to improve their heat sources?
>>
>> I am not too much aware of the other businesses, but it is easy to
>> guess that if it is affordable technology, it will as well be adopted
>> by local restaurants. For one or other reason this technology didn't
>> reach Africa yet.
>> In Benin, it is mainly women that parboil rice. Recently a new
>> device for parboiling has been introduced to improve the quality of
>> the parboiled rice. An educational video, in which rural women
>> explain how to use the improved rice-parboiling technology and its
>> benefits, was
>> developed by AfricaRice in 2005 to promote this technology to
>> end-users. The video-supported training tool has contributed
>> significantly to the
>> diffusion of the technology in Central Benin. This video has been
>> used by many NGOs. It is now the common device in Benin. So the same
>> might be done with the gasifier. All organisations that support those
>> women might adopt the gasifiers as they all want to reduce the use of
>> fire wood.
>>
>> 3. I assume that all of the associated structures are in place,
>> functional, and are expected to be part of the new operation.
>> Structures such as the large vessels (pots, trays, cauldrons, etc.)
>> and also the boiler.
>>
>> Yes, though I don't know what you mean about the boiler... it is just
>> wood placed below the cauldron .
>> Any heat source that can be used to heat water in a cauldron could be
>> used as the device is basically a cauldron containing about 25 l. of
>> water for soaking the paddy. The same cauldron is afterwards used
>> for steaming the paddy with about 6l. of water ( I will add some
>> pictures). Since firewood and charcoal have always been used and is
>> easily available, they continue to use firewood or charcoal. By
>> introducing the gasifiers we would like to reduce the use of firewood.
>> - Soaking process: heat paddy in 25 l. of water to a temperature of
>> about 80°C, it takes about 30 min. Next let it cool down during the
>> night in the cauldron.
>> - Steaming process: You take a paddy holding vat and a cauldron (a
>> similar cauldron as for the soaking). The paddy holding vat is
>> perforated with holes (maximum diameter 2.5 mm) from its base to about
>> a quarter
>> of the way up its body . The paddy rice is poured into
>> the vat, which is inserted in the cauldron containing 6l. of water.
>> The water level in
>> the cauldron is such that it does not reach the bottom of the paddy
>> holding vat. The improved
>> method prevents water in the cauldron from getting into the paddy,
>> only the steam
>> generated from the boiling water in the cauldron passes through the
>> perforated vat to
>> parboil (steam) the paddy rice. It takes about 1 hour.
>>
>> 4. Please send us some photos of the existing installation. There are
>> issues such as height of the boiler above ground that can influence
>> what options could be for the new "fire box."
>>
>> I will add some. Please ask for more if needed.
>>
>> 5. Are you or others in your area interested in biochar from the rice
>> husks? If so, a pyrolyzer (rather than a full process gasifier)
>> might be more appropriate.
>>
>> Hard to say. The women parboiling the rice are not same as the ones
>> cultivating the rice. So they will not use the biochar as a soil
>> conditioner. I have no clear idea what could be done with biochar...
>>
>> Thanks again for your attention to my request. I 'm looking forward
>> to hear from you again.
>>
>> Kind regards,
>>
>> Serge
>>
>>
>>
>>
>>
>> _______________________________________________
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