RICE DRYING CBLM With Competency Assessment Tools

COM PETENCY BASED LEARNING M ATERIAL
Sector : Agriculture and Fishery Sector
Qualification Title : Rice Machinery Operation NC II
Unit of Competency : Operate Rice Drying Machinery And Equipment

M odule Title : OPERATING RICE DRYING MACHINERY AND
EQUIPMENT
INSTITUTION:
Technical Education and Skills Development Authority

REGIONAL TRAINING CENTER - DAVAO
KOREA-PHILIPPINES VOCATIONAL TRAINING CENTER
Buhisan,Tibungco, Davao City
Tel. Nos. 238 – 0007 to 0008, Telefax 238 - 0007
HOW TO USE THIS COM PETENCY-BASED LEARNING M ATERIAL
The unit of competency, “Operate Rice Milling Machinery and

Equipment”, is one of the competencies of RICE MACHINERY OPERATION
NCII, a course that comprises the knowledge, skills, and attitudes required
to operate rice milling machinery and equipment.
The module, Operating Rice Drying Machinery and Equipment,

contains training materials and activity in preparing rice drying machine
and equipment, operating rice drying machine, monitoring rice drying
machine performance, and performing post-operation activities.
In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information sheets, Self-checks, Task Sheets and Job
Sheets. There will be an actual interview, written examination,
demonstration of practical skills, and direct observation during Institutional
Assessment. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
 Read and understand all information sheets and complete answer

self-checks. Suggested references are included to supplement the
materials provided in this module.
 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.
 Read and understand the basic process on rice drying machinery and
equipment.
 Familiarize in the system in preparing rice drying machinery and

equipment, operate machinery and monitor performance, and perform
post-operation activities.
 Submit outputs to your facilitator for evaluation and recording in the

Achievement Chart. Outputs shall serve as your portfolio during the
Institutional Competency Evaluation. When you feel confident that
you have had sufficient practice, ask your trainer to evaluate you. The
results of your assessment will be recorded in your Achievement
Chart and Progress Chart.
Document No. TESDA KORPHIL-

Rice Machinery Date Developed:
RMO2-2392
MAY 2015
Operation NC II Issued by:
TESDA
Operate rice drying Developed by: KORPHIL Page 1 of 81
machine and RICHELLE R. FIN
equipment Revision # 01
You must pass the Institutional Competency Evaluation for this
competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation.

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RICE M ACHINERY OPERATION NC II
COM PETENCY BASED LEARNING M ATERIALS
List of Competencies
No. Unit of Competency M odule Title Code

1 Operate rice land Operating rice land AGR611361
preparation machinery preparation machinery
and equipment and equipment
2 Operate rice crop Operating rice crop AGR621304

establishment machinery establishment
and equipment machinery and
equipment
3 Operate rice crop care Operating rice crop care AGR611363
machinery and equipment machinery and
equipment
4 Operate rice harvesting Operating rice harvesting AGR611364
and threshing machinery and threshing machinery
and equipment and equipment
5 Operate rice drying Operating rice drying AGR611365

machinery and machinery and
equipment equipment
6 Operate rice mill Operating rice mill AGR611366
machinery and equipment machinery and
equipment

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M ODULE CONTENT
QUALIFICATION TITLE : Rice M achinery Operation NCII
UNIT OF COM PETENCY : Operate Rice Drying M achinery and

Equipment
M ODULE TITLE : Operate Rice Drying M achinery and

Equipment
M ODULE DESCRIPTOR:
This module covers the knowledge, skills and attitudes required to

operate rice drying machinery and equipment. It includes preparing rice
drying machine and equipment, operating rice drying machinery and
equipment, monitoring rice drying machine performance, and performing post-
operation activities.
Nominal Duration: 32 hours
Learning outcomes
Upon completion of this module, the trainee/student must be able to:
1. Prepare rice drying machinery and equipment.
2. Operate rice drying machinery and monitor performance.
3. Perform post-operation activity.

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COM PETENCY SUM M ARY
Qualification Title : Rice M achinery Operation NC II
Unit of Competency : Operate Rice Drying M achinery and

Equipment
M odule Title : Operating Rice Drying M achinery and

Equipment
Introduction
This unit covers the knowledge, skills and attitudes required to operate rice
drying machinery and equipment. It includes preparing rice drying
machinery and equipment, operate rice drying machinery, monitor rice
drying performance, and perform post-operation activity.
Learning Outcomes:
Upon completion of this module, you MUST be able to:
1. Prepare rice drying machinery and equipment

2. Operate rice drying machinery and monitor performance
3. Perform post-operation activity
ASSESSM ENT CRITERIA
LEARNING OUTCOME #1. Prepare rice drying machinery and equipment
CONTENTS:
 Compatibility of engine and dryer machinery
 Definition of terms for rice drying operation
 Types and classifications of drying machines and adjustments
 Procedure, tools and adjustments of rice drying machines components
 Prepare machine and materials for rice drying operation
 Inspection of grain quality
 Knowledge in occupational health and safety procedure

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Learning Experiences
LO 1. PREPARE RICE DRYING M ACHINERY
ASSESSMENT CRITERIA:
1. Machines are checked and adjusted in accordance with established

standards and manufacturer‟s manual.
2. Accessories are prepared and checked as per work requirement and
established standards and manufacturer‟s manual.
3. Tools and materials are prepared as per work requirements.
CONTENTS:
 Compatibility of engine and dryer machinery

 Definition of terms for rice drying operation
 Types and classifications of drying machines and adjustments
 Procedure, tools and adjustments of rice drying machines
components
 Prepare machine and materials for rice drying operation
 Inspection of grain quality
CONDITIONS:
The student/trainee must be provided with the following:

 Drying machines
 Batch-type dryer
 Continuous flow dryer
 Flash dryer
 Moisture meter
 Manufacturer‟s operation manual
 Hand-outs and reference materials
 PPE
 Training supplies, tools, materials and equipment
ASSESSMENT M ETHODS:
 Written examination
 Demonstration / Direct observation of practical skills
 Oral Questioning

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Learning Outcome 1. Prepare Rice Drying M achinery and Equipment
Learning Activities Special Instructions
Read information sheet 6.1-1 on This Learning Outcome deals with
“Compatibility of engine and dryer the development of the Institutional
machinery” Competency Evaluation Tool, which
Answer Self-Check 6.1-1 trainers use, in evaluating their
Read information sheet 6.1-2 trainees after finishing a competency
“Definition of terms for rice drying of the qualification.
operation” Go through the learning activities
Answer Self-Check 6.1-2 outlined for you on the left column to
Read information sheet 6.1-3 on gain the necessary information or
“Types and classifications of drying knowledge before doing the tasks to
machines and adjustments” practice on performing the
Answer Self-Check 6.1-3 requirements of the evaluation tool.
Read information sheet 6.1-4 on The output of this Learning Outcome
“Procedure, tools and adjustments of is a complete Institutional
rice drying machines components” Competency Evaluation Package for
Answer Self-Check 6.1-4 one Competency of Rice M achinery
Read information sheet 6.1-5 on Operation NC II. Your output shall
“Prepare machine and materials for serve as one of your portfolio for your
rice drying operation” Institutional Competency Evaluation
Answer Self-Check 6.1-5 for Preparing rice drying
Read information sheet 6.1-6 on machinery and equipment.
“Inspection of grain quality” Feel free to show your outputs to
Answer Self-Check 6.1-6 your trainer as you accomplish them
for guidance and evaluation.

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Information Sheet 6.1-1
COM PATIBILITY OF ENGINE AND DRYER M ACHINERY
Learning Objectives:
After reading this information sheet, you must be able to know the
compatibility of engine and dryer machinery.
Rice drying machines
Drying reduces grain moisture content to a safe level for storage. It is the
most critical operation after harvesting a rice crop. Delays in drying,
incomplete drying or ineffective drying will reduce grain quality and result in
losses. Drying and storage are related processes. Storage of incompletely
dried grain with a higher than acceptable moisture content will lead to
failure regardless of what storage facility is used. In addition, the longer the
grain is to be stored, the lower the required grain moisture content must be.
At harvest time rice grain contains a lot of moisture, typically between 20-
25%. At such high grain moisture contents (MC) there is increased natural
respiration in the grain that causes deterioration of the rice. The purpose of
drying is to reduce the moisture content of rough rice to a safe level for
storage. As even short term storage of high moisture paddy rice can cause
quality deterioration, it is important to dry rice grain as soon as possible
after harvesting – ideally within 24 hours.

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Engine is a machine for converting energy (such as heat from burning
fuel) into mechanical energy or power to produce force and motion. Each
and every engine varies in style and power depending upon its use and
purpose.
Why is the energy source important?
Energy cost constitutes the largest cost item in mechanical drying and
therefore choosing the most appropriate energy source has the highest
potential to reduce drying cost. Some forms of energy are also more
environmentally friendly than others.
What is energy in rice drying used for?
A mechanical dryer for rice needs energy for two purposes:
1. For moving air through the bulk of the rice grain.
2. For heating up the drying air so that it can absorb more water from
the wet grains.
How much energy is needed?
The desired drying rate for optimum dryer use and grain quality is 1%
moisture content per hour. To achieve this, around 1m 3 of air with a
temperature of 43°C needs to be moved through each ton of grain. For each
ton dryer capacity this requires 0.7−1 kW motor power for the blower and
around 50 kJ/h energy for heating the air.
Energy options for moving the air
A. Electricity – an electric motor is the ideal power source for fan.
Advantage/s:
 Easy to control, clean energy with low noise emissions.
Disadvantage/s:
 Expensive and often not available in rural areas

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B. Diesel or Gasoline – when electricity is not available, a stationary,
combustion engine can be used.
Advantage/s:
 It can be used for other purposes.
Disadvantage/s:
 Noisy operation with gas emissions.
C. Free Convection – a long chimney in which hot air moves upward

can generate sufficient draft to move air through thin layers of grain.
Advantage/s:
 No running cost
Disadvantage/s:
 Very low capacity because the draft created by free convection
can only work up to 4 – 7 cm layer.
 High investment cost per kg dryer capacity.
Energy options for heating the drying air
A. Kerosene – is commonly used for rice drying.
Advantage/s:
 Easy to handle, store and transport.
 Burners require little space and can be automated easily.
Disadvantage/s:
 Kerosene is expensive and price is likely to increase further.
 Emission of CO2 from burning fossil fuel.
 Consumption: 1.8 – 2 Liters/hour and per ton of paddy.
B. Rice hull – a by-product in the milling process and is often considered

waste.
Advantage/s:
 Available cheaply in sufficient amounts, often only transport
cost.
 Renewable energy sources: CO 2 that is released in burning was
previously accumulated by the rice plant.

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Disadvantage/s:
 Low bulk density limits transport to short distances.

 Limited flow-ability requires special furnace design or a high
labor requirement.
C. Solar energy using solar collectors – solar energy is freely available

during the day and is environmentally friendly.
Disadvantage/s:
 Most heat is needed when it rains or during night.

 High investment cost and space requirement, the solar collector
area needed is around 10 times the area of the drying bin.
 Temperature control is a major problem.

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Self-Check 6.1-1: FILL IN THE BLANK
1. __________ is the most critical operation after harvesting a rice crop.
2. ___________ is a machine for converting energy (such as heat from

burning fuel) into mechanical energy or power to produce force and
motion.
3. Choosing the most appropriate ____________ source has the highest

potential to reduce drying cost.
4. The desired drying rate for optimum dryer use and grain quality is
___________.
5. ___________ is an energy option for moving air that is expensive and

often unavailable in rural areas.
6. _______________ can be used as a source of power for heating the

drying air. It is freely available during the day and is environmentally
friendly.
7. Energy in rice drying is used for ____________ to absorb more water

from the wet grains.
8. __________ powered by diesel or gasoline can be used as a source of

energy when electricity is not available. It is an engine that emits gas
during operation.
9. ___________of incompletely dried grain with high moisture content that

leads to quality deterioration.
10. Rice grain is ideally dried within___________ after harvesting.

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ANSW ER KEY 6.1-1
1. Drying
2. Engine
3. Energy
4. 1% moisture content/hour
5. Electricity
6. Solar Energy
7. Heating up the drying air
8. Combustion engine
9. Storage
10. 24 hours

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DEFINATION OF TERM S FOR RICE DRYING OPERATION
After reading this information sheet, you must be able to identify the basic
terms and its definition for rice drying operation.
The identification of terms use in rice drying operation plays an

important role in communication during and after the rice drying operation.
It is very necessary to have a common term and definition use in every
activity in order to have a common understanding in every specific task. For
the improvement of this module, the definition of terms given by Philippine
Society of Agricultural Engineering (PAES 201–202:2000) with the
collaboration of Agricultural Machinery Testing and Evaluation Center
(AMTEC) through the project “Standardization of Postharvest Machinery
Testing and Evaluation” funded by the Bureau of Postharvest Research and
Extension (BPRE) of the Department of Agriculture (DA), the following terms
shall apply and implement as follows:
Airflow rate
- volume of air in cubic meters delivered to the mass of grains per
second
Batch type
- mechanical grain dryer wherein the grain in fixed volume is held in
the drying chamber in batches until the grain reaches the desired
moisture content
Burner efficiency
- furnace efficiency ratio of the heat supplied by the burner/furnace, to
the heat released by the fuel
Combustion efficiency
- ratio of the heat released by the fuel, to the theoretical heat available
from the fuel
Concurrent flow type

- parallel flow type; continuous flow dryer wherein the product being
dried moves in the same direction as drying air

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Continuous flow dryer
- dryer in which the material being dried moves through the drying
chamber in a substantially continuous stream and is discharged
without being recirculated
Conventional energy source

- source of energy which includes petroleum-based fuels such as
kerosene, gasoline, diesel oil and bunker fuel oil
Counter-flow type
- continuous flow dryer wherein the grain being dried move in one
direction and the drying air moves in the opposite direction
Cracked grain
- grains which show signs of fissures or fractures or splinters
Cross-flow type
- continuous flow dryer wherein the flow of air is transverse to the
direction of flow of the grain being dried
Damaged grains
- grains which are heat damaged, weather damaged, sprouted or
distinctly damaged by insects, water, fungi and/or any other means
Dryer, direct-fired
- dryer in which the products of combustion come into direct contact
with the product being dried
Dryer, indirect-fired
- dryer in which the products of combustion do not come in contact
with the products being dried
Drying air temperature

- mean temperature of the air to be used for drying the grain, measured
at a number of points as close as practicable to its entry to the grain
bed
Drying efficiency
- heat utilization efficiency ratio of the total heat utilized to vaporize
moisture in the material, to the amount of heat added to the drying air
expressed in percent
Drying rate
- amount of water removed per unit of time, expressed in kilogram per
hour
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Drying system efficiency
- ratio of the total heat utilized for drying, to the heat available in the
fuel expressed in percent
Dust collecting system

- device used to collect dust ( i.e. consist of aspiration fan, cyclone, etc.)
Fan
- blower; air moving device that is used to force heated air through the
mass of grains at the desired air flow rate and pressure
Flat bed type

- shallow bed batch type dryer wherein a fixed volume of grain is held
stationary in a horizontal grain holding bin
Foreign matter
- all matters other than rice/corn grains such as sand, gravel, dirt,
pebbles, stones, lumps of earth, clay, mud, chaff, straw, weed seeds
and other crop seeds
Fuel consumption
- total amount of fuel consumed divided by the total drying time
Grain dryer
- device for removing excess moisture from the grain, generally by
forced or natural convection with or without addition of heat
Grain holding capacity

- load capacity continuous flow dryer: weight of grain in the dryer after
a period of stable operation
- batch type dryer: weight of grain required to fill the dryer at the input
moisture content
Head rice
- grain or a fraction of grain with its length equal to or greater than
eight-tenth (8/10) of the average length of the whole grain
Heated-air mechanical grain dryer

- device used to remove grain moisture by forcing heated air through
the grain mass until the desired moisture content is attained
Heating system efficiency

- product of combustion efficiency and burner/furnace efficiency

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Heat utilization
- total amount of heat utilized to vaporize moisture in the material,
expressed in kJ/kg of H2O
Immature grains
- palay which are light green and chalky with soft texture
M ixing type
- continuous flow dryer wherein the drying bin is similar to columnar
drying bin except that it includes louvers causing mixing to occur as
the grain flows through the system
M oisture content
- amount of moisture in the grain expressed as percentage of the total
weight of the sample, wet basis
M oisture gradient
- difference between the maximum and the minimum grain moisture
content randomly sampled after drying
M oisture reduction rate

- ratio of the average percent moisture content removed from the grain,
to drying time, expressed in percent per hour
M ulti-pass dryer
- mechanical grain dryer wherein grain is passed intermittently in
cycles or stages through a drying chamber either by mechanical
means or by gravity with subsequent cooling and tempering until the
grain reaches the desired moisture content
Non–conventional energy source

- source of energy that includes non-petroleum based fuels such as
biomass and solar energy
Non-mixing type
- continuous flow dryer wherein the grains in the drying bin flows
through the column in a straight path
- NOTE. It consists of two parallel screens or columns of louvers. The
space between the two columns is the plenum chamber where heated
air is introduced and forced through the grain.
Plenum
- chamber wherein air pressure is developed for uniform distribution of
the heated air through the grain mass

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Purity
- percentage of grains free of foreign matter
Recirculating type
- batch type dryer equipped to circulate and/or mixed fixed volume of
grain during the drying operation
Safety device
- any device that is used to avoid human accident and/or damage to
the parts and components of the dryer during the operation and
automatically shuts-off the operation of the dryer in case of
malfunction
Scattered grains
- ratio of the weight of grains that fell out from the machine during the
drying operation, to the weight of the total grain input to the dryer,
expressed in percent
Static pressure
- pressure build-up in the plenum chamber to maintain uniform
distribution of air flow through the grain mass, expressed in Pascal
Tempering
- temporarily holding the grain between the drying passes, allowing the
moisture content in the center of the grain and that on the surface of
the grain to equalize
Vertical bin type

- columnar type; batch type dryer wherein a fixed volume of grain is
held stationary in a vertical grain holding bin

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1. _________ is the heat utilization efficiency ratio of the total heat utilized
to vaporize moisture in the material, to the amount of heat added to
the drying air expressed in percent.
2. ___________ is the amount of moisture in the grain expressed as

percentage of the total weight of the sample.
3. ____________ is a device for removing excess moisture from the grain,

generally by forced or natural convection with or without addition of
heat.
4. ____________ is a mechanical grain dryer wherein the grain in fixed

volume is held in the drying chamber in batches until the grain
reaches the desired moisture content.
5. ______________ is a shallow bed batch type dryer wherein a fixed

volume of grain is held stationary in a horizontal grain holding bin.
6. _______________ is a batch type dryer equipped to circulate and/or

mixed fixed volume of grain during the drying operation.
7. _______________ is a source of energy which includes petroleum-based

fuels such as kerosene, gasoline, diesel oil and bunker fuel oil.
8. _______________ is the ratio of the heat released by the fuel to the

theoretical heat available from the fuel.
9. _______________ is a process where the grain is temporarily hold in

between the drying passes allowing the moisture content in the
center of the grain and that on the surface of the grain to equalize.
10. _______________ is a chamber wherein air pressure is developed for

uniform distribution of the heated air through the grain mass.

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ANSW ER KEY 6.1-2
1. Drying efficiency
2. M oisture content
3. Grain dryer
4. Batch type
5. Flat bed type
6. Recirculating type
7. Conventional energy source
8. Combustion efficiency
9. Tempering
10. Plenum

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TYPES AND CLASSIFICATION OF DRYING M ACHINES AND

ADJUSTM ENTS
After reading this information sheet, you must be able to identify the types
and classification of drying machine and adjustment.
Bed dryer
One of the main considerations in selecting the best types of machine is

that we need to make sure that all spare parts, tools, implement and service
of the machine are available nearby in farm shop.
Types of Drying Rice Grains
A. Sun drying – preferred drying method in Asia because of its low cost.
It is labor intensive and control of grain temperature is difficult. For
optimum quality, the following actions must be done: (1) spread the
grains in thin layers (5 cm); (2) cover or collect the grains during rain;
(3) mix frequently, at least every 30 minutes; (4) monitor the grain
temperature; and (5) shade or cover when grain temperature are above
50ºC (42ºC for seeds).

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B. In-store drying – paddy with moisture content below 18% can be
slowly dried in storage bins using aeration with slightly pre-heated air
(3-6K above ambient temperature). It has a long drying period that
takes days to weeks. It can be used in farm to commercial level and its
capacity depends on the storage structure. It is good in quality, low
energy usage, and it has storage included.
C. Fixed Bed Batch Dryer – it can be used by farmers, contractors and

small rice mills. Its capacity is 1-10 tons/batch with a drying period of
6-8 hours. It is simple, cheap and locally available but it is labor
intensive and the drying is uneven.
D. Re-circulating Batch Dryer – it can be used for rice mills and

cooperatives. Its capacity is 4-10 tons/batch with a drying period of 6-
8 hours. It is affordable automatic operation that is drying evenly.
Wearing of mechanical components is more likely to happen. This type
of dryer avoids the problems of moisture gradients experienced with
bin dryers by re-circulating the grain during drying. The dryer is a
self-contained unit with an annular drying chamber, 500 mm thick,
around a central plenum chamber, a fan and heater, and a central
auger for transporting the grain from the bottom to the top. When
drying is complete the grain is discharged from the top. Most dryers of
this type are portable and can be moved relatively easily.
E. Continuous Flow Dryer – considered as an extension of re-circulating

batch dryers. However, rather than the grain re-circulating from
bottom to top, as in the latter, the grain is removed from the bottom,
in some systems, cooled, and then conveyed to tempering or storage
bins. In their simplest form continuous-flow dryers have a garner (or
holding) bin on top of a tall drying compartment. With some dryers a
cooling section is employed below the drying compartment in which
ambient air is blown through the grain. At the bottom of the dryer is
the flow control section that regulates both the circulation of grain
through the dryer and its discharge. It can be used for large
commercial facilities. Its capacity is ~10 t/hour with a drying rate of
1-2% pass. It is high in capacity and operates automatically. It is
capital intensive and it requires large volumes of grains to be dried.
There are three categories of continuous-flow dryers based on the way
in which grain is exposed to the drying air:
a. Cross flow – in which the grain moves downward in a column

between two perforated metal sheets while the air is forced
through the grain horizontally. Dryers of this type are relatively
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simple and inexpensive, but, unless mixing systems are
incorporated, moisture gradients are set up across the bed;
b. Counter flow – employs a round bin with an unloading system

at the base and an upward air flow. These dryers are relatively
efficient since the air exhausts through the wettest grain. Bed
depths of up to 3-4 m can be used;
c. Concurrent flow – reverse of counter flow drying in that the air

moves down through the bed. High air temperatures can be
used since the air first comes into contact with wet, and
sometimes cold, grain. Drying is rapid in the upper layers but
slower at the bottom with some tempering action. Bed depths of
at least a meter are used.
Novel Dryers and Recent Developments
A. Fluid Bed Drying – a type of dryer in which individual grains are

suspended and sometimes transported by air moving at high velocity,
2-3 m/s, can produce very evenly dried grain. Recent research in the
Philippines (Sutherland & Ghaly 1990; Tumambing & Driscoll 1991)
has indicated that the fluid bed dryer has promising potential for the
rapid first-stage drying of paddy to 18% moisture in two-stage drying.
Paddy at a bed depth of 100 mm can be dried from 24% to 18%
moisture in 15 minutes with air at 100°C and a velocity of 2 m/s, with
no adverse effects on quality. However, due to the high air velocities
required to fluidize the paddy, power requirements for the fan are high
and the thermal efficiency is low compared to conventional (fixed bed)
drying. Re-cycling of the exhaust air was identified as a potential
means to improve the thermal efficiency.
B. Conduction Drying – work at IRRI (Stickney et al. 1983) has

investigated the use of a heated floor dryer. This consisted of a metal
floor heated to 50-90°C by circulation of water heated by a furnace
burning agricultural wastes. Paddy at depths of up to 60 mm could be
dried from 22-26% moisture to 18% moisture in 1-2 hours depending
on the floor temperature. Frequent raking was necessary but no
parboiling effects were recorded and grain breakage was generally
lower than that of sun dried paddy. This method is also considered as
an option for the first (rapid-drying) stage of two-stage drying.

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C. W arehouse Dryer - this dryer has been developed (Jeon et al. 1984)
for use with a wide range of crops including maize and paddy. Its
particular feature is the use of a wind-powered vortex flow inducer as
an alternative to conventionally powered fans for generating increased
airflow over and around the drying grain. The flow inducer is mounted
centrally on the roof of the dryer building and draws air, heated by a
furnace and heat exchanger, through the drying bins or trays
positioned in the middle of the dryer. The performance is governed by
the velocity of the prevailing wind.
D. Rotary Drying – this method of drying has been researched at the

IRRI in Philippines and also at the AIT in Thailand. Small dryers for
farm use were developed at the IRRI as reported by Espanto et al.
(1985). A directly-heated version consists of a perforated iron drum
(0.6 m in diameter and 0.9 m long) mounted over a portable stove. The
interior of the drum is fitted with flights to facilitate mixing and
uniform heat transfer. The drum is rotated manually. Batches of 25
kg of paddy at 28% moisture can be dried to 18% moisture in 50-60
minutes and batches of maize from 33% moisture to 18% moisture in
80 minutes.
E. M icrowave and Infrared Dryers – when grain is irradiated by

electromagnetic energy high temperature potentials are generated
between the interior and surface of individual grains. Moisture
therefore migrates to the surface where it evaporates to the
surrounding air. The rate of airflow necessary is required to absorb
the moisture and not as the provider of latent heat. This reduction in
airflow would minimize the dust and other pollutants discharged to
atmosphere. More uniform drying is possible compared with
conventional heated-air drying. However the capital cost and energy
consumption of the microwave equipment necessary is considerable.
Radajewski et al. (1988), in Australia investigated, using simulation
techniques, the use of microwave heating as a means of pre-heating
wheat before drying and concluded that the reduction in drying time
could not offset the power consumption required for microwave
heating. Infrared heating systems are similarly expensive, and since
infrared radiation only penetrates superficially it is necessary to
agitate the grain thereby exposing all the surface area to the radiation,
thereby incurring additional cost.

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1. ____________ is the preferred drying method in Asia because of its low

cost.
2. _____________ is a category of continuous-flow dryer in which the grain

moves downward in a column between two perforated metal sheets
while the air is forced through the grain horizontally.
3. ______________ is a type of dryer in which individual grains are

suspended and sometimes transported by air moving at high velocity,
2-3 m/s; can produce very evenly dried grain.
4. _______________ is a category of continuous-flow dryer that employs a

round bin with an unloading system at the base and an upward air
flow. These dryers are relatively efficient since the air exhausts
through the wettest grain.
5. ______________ is a simple, cheap and locally available dryer that has a

capacity of 1-10 tons/batch with a drying period of 6-8 hours.
6. ______________ is considered as an option for the first (rapid-drying)

stage of two-stage drying.
7. ______________ is a method of drying a paddy with moisture content

below 18% in storage bins using aeration with slightly pre -heated air
that takes days to weeks of drying.
8. ______________ has been developed for use with a wide range of crops.
Its particular feature is the use of a wind-powered vortex flow inducer
as an alternative to conventionally powered fans for generating
increased airflow over and around the drying grain.
9. ______________ is a type of dryer that avoids the problems of moisture

gradients experienced with bin dryers by re-circulating the grain
during drying.
10. is a reverse of counter flow drying in that the air moves

down through the bed.

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ANSW ER KEY 6.1-3
1. Sun drying
2. Cross flow
3. Fluid bed drying
4. Counter flow
5. Fixd bed batch dryer
6. Conduction drying
7. In-store drying
8. W arehouse dryer
9. Re-circulating batch dryer
10. Concurrent flow

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PROCEDURE, TOOLS AND ADJUSTM ENTS OF RICE DRYING M ACHINE

COM PONENTS
After reading this information sheet, you must be able to identify the
procedure, tools and adjustment of machine components.
Performance
The performance of heated-air mechanical grain dryers shall be as

specified in the table below.
RICE
CRITERIA (Batch/Continuous
Flow)
Final moisture content, % w.b. 14
Moisture gradient, %, max. 2.0
Product quality*
- Cracked grain, % increase, max. 5.0 (2.0)
- Head rice, % decrease, max. 5.0
- Hulled/damaged grain, % increase, max. 3.0
- Brokens/Split kernels, % increase, max. N/A
Spillage, %, max. 0.5
Drying efficiency, %, min. 75
Heating system efficiency, % min
- Petroleum based fuel (direct-fired) 90
- Petroleum based fuel (indirect-fired) 75
- Biomass fuel (direct-fired) 65
- Biomass fuel (indirect-fired) 50
*allowable difference between the laboratory analysis and machine‟s
performance
The indicated grain holding capacity must be attained. The dried grain
shall have no additional discoloration, no traces of unburned fuel or ashes
on grain surface and no fermented or musty smell. The dryer shall be
provided with thermometer to measure the actual air temperature entering
the grain mass and a pressure gauge to measure the working static pressure
in the plenum.

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M aintenance and Operation
Every heated-air mechanical grain dryer unit shall be provided with

basic tools, operation and parts manual containing full information on
method of installation and operation. The manual which conforms to PAES
102:2000 shall be provided. Manufacturer‟s/ Dealers shall provide after-
sales service, identify wearing parts and should provide spare parts. Drying
machine must be operated by a skilled operator.
Role of manufacturer/dealer
The manufacturer/dealer shall make the dryer for testing available to

an authorized testing agency together with its specifications and other
relevant information. An authorized manufacturers/dealer‟s representative
shall be appointed to repair, handle, adjust and witness the test. It shall be
the duty of the representative to make all decisions on matters of
adjustment and preparation of the machine for testing. The manufacturer
shall abide with the terms and conditions set forth by the authorized testing
agency. The interested party shall provide testing materials and other
variable cost.
M easurement of dryer holding capacity
The maximum amount of grain required to fill the dryer for proper
operation shall be verified when filling the dryer at the beginning of the test.
The holding capacity shall be measured in terms of weight and other
accompanying information such as moisture content and purity.
Indication of damage
Samples of grain used for the test shall be subjected to laboratory

analysis by test milling and presence of cracked grains before and after
drying. Milling test of the samples obtained during drying test shall be
conducted at least 48 hours after the drying test while air-dried samples
shall be milled when its moisture content reaches 14%.
Running-in and preliminary adjustments
The dryer shall be run-in in accordance with manufacturer‟s operating

manual before the start of actual operation. The manufacturer may take any
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adjustment during the period of run-in. Adjustments shall be within the
limits specified by the manufacturer.
Procedures of test
Verification of the specifications
This inspection is carried out to verify the mechanism, main

dimensions, material and accessories of the dryer conform to the lists of
specifications submitted by the manufacturer. Besides gathering of technical
data of the machine, observations on the following shall be made: (1) Quality
of manufacture, (2) Adequacy of protection of components (e.g. bearings,
shafting, belts, etc.), (3) Presence of safety controls, (4) Presence of dust
collection systems, and (5) Operation and maintenance manual and spare
parts catalogue, and special tools required for adjustments and repair
should be available and supplied to end-users. The items to be measured,
inspected and observed shall be recorded.
Performance test
This is carried out to test the performance of the grain dryer. Three
test trials shall be carried out with the same operational setting. The length
of the test shall be such that one full capacity of grain has been dried to a
final moisture content of 14% (for rice and corn). The dryer shall be operated
at the drying air temperature as specified by the manufacturer. In case of
continuous flow type dryer, the dryer‟s discharge mechanism shall be set as
specified by the manufacturer and the grains shall undergo tempering
process as the case maybe for at least four (4) hours before reloading to the
dryer for another pass. For a continuous drying operation, the minimum
amount of test material to be used shall be equal to twice the rated capacity.
The following shall be measured at 30-minute intervals or as necessary.
 Air velocity - Measurement of air velocity shall be made at the air duct
or at the heat exchanger, whichever is applicable.
 Temperatures - Grain temperature, drying air temperature, ambient

and exhaust air wet bulb and dry bulb temperatures shall be
recorded.

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 Static pressure - This shall be taken at the plenum/transition duct
(between the blower and the dryer).
 Moisture content reduction per pass - In case of continuous flow

dryer, the percentage of moisture removed for each drying pass shall
be recorded.
 Sound level - This shall be measured with the dryer full of grain,
operating at recommended settings of different components, with
burner on. (The operator‟s station will be considered to be within one
meter of the controls).
 Moisture content - Samples for moisture determination shall be taken

at the bottom, middle and top layer of the grain for batch type dryers
and from the flow of grain from the discharge mechanism for the
continuous flow dryer.
 Power and fuel - Measurement shall be made of the power and fuel
used during each test run.
For determination of grain quality, such as cracked grain and for

milling test (in case for rice), samples from the input and final output shall
be taken during each test run. The items to be measured, inspected and
observed shall be recorded.
Laboratory analysis of dried samples
This is carried out to have a comparative analysis of the grains used

before and after the drying test. The quality of dried grain samples from the
dryer shall be compared to the quality of dried grain using shade drying. The
grain samples taken before and after the test shall be subjected to quality
analysis in the laboratory. The following shall be determined: Variety,
Moisture content, Purity, Cracked grains, Brokens/Split kernels, Immature
grains, Fermented grains, Damaged grains, Foreign matter, and Weed seeds.
Tools M anagement
All types of rice drying machine must be pass all the requirements set
by standard of drying operation. The agricultural machinery testing and
evaluation center (AMTEC) is the agency responsible of any machinery
evaluation.

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Proper rice milling machine tools and equipment used facilities
1. It is important to identify appropriate rice drying tools according to

requirement/use.
2. Tools for rice drying machine are checked for faults and defective tools
reported in accordance with rice drying procedures.
3. Appropriate tools and equipment are safely used according to job

requirements and manufacturers conditions.
4. Instructional manual of the rice drying machine tools and equipment

are necessarily to read prior to operation.
5. All tools and equipment are cleaned after use in line with rice drying
procedures.

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1. The final moisture content of the dried rice grain must be _____________.
2. Drying machine must be operated by a _____________ operator.
3. The _____________ is the agency responsible of any machinery evaluation.
4. _____________ shall be taken at the plenum/transition duct (between the

blower and the dryer).
5. All _____________ are cleaned after use in line with rice drying
procedures.
6. _____________ is carried out to verify the mechanism, main dimensions,

material and accessories of the dryer conform to the lists of
specifications submitted by the manufacturer.
7. The _____________ shall be measured in terms of weight and other

accompanying information such as moisture content and purity.
8. The dryer shall be provided with _____________ to measure the actual air
temperature entering the grain mass.
9. The dryer shall be provided with _____________ to measure the working

static pressure in the plenum.
10. Appropriate tools and equipment are _____________ used according to job
requirements and manufacturers conditions.

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ANSW ER KEY 6.1-4
1. 14%
2. skilled
3. Agricultural M achinery Testing and Evaluation Center (AM TEC)
4. Static pressure
5. tools and equipment
6. Verification of the specifications
7. holding capacity
8. thermometer
9. pressure gauge
10. safely

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PREPARE M ACHINE AND M ATERIALS FOR RICE DRYING OPERATION
After reading this information sheet, you must be able to know what
materials to prepare for rice drying operation.
M aterials and Equipments to be prepared
The most important materials to prepare aside from grain in rice

drying operation are the fuel, oil, personal protective equipment (Dust mask,
Ear plug, Protective cap and Appropriate clothing), and toolkit (wrench,
hammer, screw driver, etc.).
Fuel – The fuel to be used shall conform to the specification supplied

by the manufacturer.
Grain – The grain to be used shall be single variety and the moisture
content shall be 20% and above for rice and corn with the highest available
moisture content to be used in the operation.
M easuring instruments – The measuring instruments for operation,

especially moisture testers shall be calibrated by the testing station prior to
the operation.
Preparation of the dryer for testing
A check shall be made by the manufacturer and testing authority that

the dryer has been assembled and installed in accordance with the
instruction of the manufacturer based on installation manual.
Test set-up
Thermometers shall be mounted on or inside the dryer for

temperature sensing. These shall be mounted at the following locations: (1)
near the dryer to sense ambient temperature (2) at the grain plenum
interface, (3) after the plenum, and (4) immediately outside the dryer to
sense exhaust air temperature. Temperature sensors shall be partially
shielded to minimize errors from heat radiation effects. A schematic diagram
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shall be made of the dryer, showing a numbered location for each sensor.
For the measurement of airflow and static pressure, pivot tube and
manometer or any other suitable apparatus shall be installed. The control of
drying air condition shall be by adjustment of the setting of an automatic
control forming part of the dryer, or by manual adjustment of the furnace by
the manufacturer‟s representative if automatic temperature control
mechanism is not fitted. Adjustments for the purpose of maintaining a
steady temperature of the drying air may be made at any time but any
adjustment of an automatic control shall have been sanctioned by the
Testing Center.

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1. The ____________ to be used for drying shall be single variety.
2. The moisture content shall be ____________ for rice and corn with the
highest available moisture content to be used in the operation.
3. The measuring instruments for operation, especially ____________ shall

be calibrated by the testing station prior to the operation.
4. A check shall be made by the manufacturer and testing authority that

the dryer has been ____________ and ____________ in accordance with
the instruction of the manufacturer based on installation manual.
5. ____________ shall be mounted on or inside the dryer for temperature

sensing.

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ANSW ER KEY 6.1-5
1. grain
2. 20% and above
3. moisture testers
4. assembled and installed
5. Thermometers

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INSPECTION OF GRAIN QUALITY
proper inspection of grain quality.
Different varieties of paddy (Internet)
Quality Characteristics of Grains
Color – the color spectrum of the grain determines the quality of the rice
grain.
Composition – nutrient content of the grain influences product

acceptability by affecting texture and taste. Quality changes evolve slowly in
stored grain and more rapidly in milled or processed intermediary products.
Bulk Density – This is defined as the weight per standard volume measured
in a standard manner. All equipment for the determination of bulk density
have features of (a) causing the sample material to fall from a standard
container through a standard height into a standard volume weighing
bucket, (b) leveling the surface of the material in the weighing bucket in
such a way as not to influence its packing and (c) weighing the loaded
bucket. However, differences in equipment design and procedural detail can
result in very different values for bulk density, even when the same grain
sample is used. It is essential; therefore, that only one type of apparatus is
used for determining bulk density. ISO 7971 is a standard reference method
with results expressed as mass per hectoliter. The factors which commonly
affect bulk density are insect infestation, excessive foreign matter and high
percentage moisture content. Consequently it is standard practice to remove

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as much foreign matter as possible by sieving samples before carrying out
bulk density determinations, and also to measure the mc of the sieved
material.
Odor, aroma - Most grain types, when fresh, have a distinctive natural odor
or aroma. This is generally accepted as an indicator of good quality,
although some people prefer grain which smells 'old' or even fermented.
Size, shape - Rice, as a whole-grain food, is classified by size (length) and

shape (length: breadth ratio). In general a small range in size assists with
processing and handling.
Induced Qualities
Age - During the post-harvest phase, grain undergoes complex biochemical

changes termed 'aging'. For most consumers, the effects of these changes
are considered to be desirable.
Broken grain - Grain is marketed normally in whole grain form and is

considered to be of inferior quality if broken. Breakage may occur from
fissures as a result of excessive drying/weathering conditions in the field or
during handling. Breakage reduces quality by reducing acceptability and by
increasing susceptibility to infestation during storage.
Chalky or immature grain - Empty grains result from sterility and pre-
harvest infections and insect attack. Immature grain content is affected by
time of harvest. In rice, immature grains are greenish in color. Thin white
(usually opaque) grains are caused by incomplete grain filling and may
result from pests or disease. Chalkiness is caused by incompletely filled
starchy endosperm which disrupts light transmission, causing opaque
regions.
Foreign matter - Dilution of the prime product by foreign matter reduces

the value, and also may affect handling and processing. Most grain quality
standards state that the screens in sieves used for the assessment of foreign
matter content should consist of perforated metal plate conforming to
specifications laid down by national or international standards
organizations. Such specifications cover the composition and thickness of
the metal plate, the shape and dimensions of the perforations, and the
arrangement of the perforations on the plate.
Infested, infected grain - Grain mass, and therefore yield, is reduced by

infestation. Contamination not only has direct food hygiene implications but

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also indirect ones, as invading micro-organisms may produce toxins under
certain conditions which may lead to acute or chronic illness.
M ixed varieties - A mixture is an indication of poor pre- and post-harvest

management and supervision, e.g. seed selection, lot segregation and
treatment, contamination, etc. Grains differing in size and other
characteristics affect processing potential. Whilst preference for a particular
variety may be influential nationally or regionally, internationally-traded
grain is recognized usually by grain type rather than by variety e.g. yellow or
white maize.
M oisture content - Moisture content (mc) of grain plays a crucial role in

post-harvest processing and is associated with most of the induced
characteristics. Water vapor will diffuse throughout a bulk of grain and the
mc will tend to equalize. The standard test method (ISO 712) for the
determination of mc in cereals is by mass loss in a hot-air oven. The method
is time-consuming and a variety of rapid methods have been developed for
day-to-day use. These range through accelerated heating by infra-red source
gravimetric tests to almost instantaneous readout by electronic moisture
meter. Of the latter, two types are common; resistance and capacitance
meters. It is recommended that grain-handling agencies avoid using a
mixture of meter types, because this can lead to conflicting results. Instead,
the meter best suited to their particular requirements should be selected.
The following factors should be considered when selecting a meter to
determine moisture content:
 Resolution - the ability of the meter to differentiate between moisture

contents which are very close in value. Some meters have the ends of
the scale compressed i.e. the scale is not linear. The resolution of the
meter is therefore relatively poor for high and low readings.
 Repeatability - a measure of the meter's ability to give a constant

reading when the same sample is tested several times. Capacitance
meters, due to variations in grain packing, may not produce such
accurate results as resistance meters, which normally use a more
homogeneous ground or compressed sample.
 Reliability - a measure of variation between meters when measuring

the moisture content of the same sample. Meters should be regularly
checked and calibrated to ensure reliability.
 Stability/drift of measurements - affects the frequency of the need

to calibrate the meter against the standard test method.

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 Range of commodity - calibrations will be necessary for all the
commodities of interest, and the meter must be capable of
accommodating them.
 Range of mc - in general, resistance meters cannot measure low mc

i.e. lower than approximately 9%, whereas capacitance meters can - to
1 or 2% in some cases.
 Sample size - meters use differing size of test samples: larger samples
give more accurate results, and require fewer replications.
 Sample weighing - most capacitance meters require the sample to be

weighed, thus introducing an extra variable (and extra cost).
 Ambient effect - meter readings vary with temperature, and

correction is required. Some meters automatically display the
corrected moisture content.

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Self-Check 6.1-6: TRUE OR FALSE
1. Nutrient content of the grain influences product acce ptability by

affecting size and shape. Quality changes evolve slowly in stored grain
and more rapidly in milled or processed intermediary products.
2. Moisture content (mc) of grain plays a crucial role in post-harvest

processing and is associated with most of the induced characteristics.
3. During the post-harvest phase, grain undergoes complex biochemical

changes termed 'aging'. For most consumers, the effects of these
changes are considered to be undesirable.
4. Most grain types, when fresh, have a distinctive natural odor or aroma.
This is generally accepted as an indicator of low quality, although some
people prefer grain which smells 'old' or even fermented.
5. Thin white (usually opaque) grains are caused by incomplete grain

filling and may result from pests or disease.
6. Meter readings vary with temperature, and correction is required.
7. Most grain quality standards state that the screens in sieves used for
the assessment of foreign matter content should consist of perforated
metal plate conforming to specifications laid down by local standards
organizations. Such specifications cover the composition and thickness
of the metal plate, the shape and dimensions of the perforations, and
the arrangement of the perforations on the plate.
8. Calibrations will be necessary for all the commodities of interest, and

the meter must be capable of accommodating them.
9. Grain is marketed normally in whole grain form and is considered to be

of inferior quality if broken. Breakage may occur from fissures as a
result of excessive drying/weathering conditions in the field or during
handling.
10. Meters should be regularly checked and calibrated to ensure reliability.

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ANSW ER KEY 6.1-6
1. False
2. True
3. False
4. False
5. True
6. True
7. False
8. True
9. True
10. True

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LO2. OPERATE M ACHINES AND M ONITOR PERFORM ANCE
1. Personal Protective Equipment (PPE) are selected and worn as per

work requirement.
2. Machine is operated according to established standards and
manufacturer‟s manual.
3. Abnormal conditions are identified and corrected in accordance with
the standard operating procedures.
4. Performances are assessed according to set standards and clients‟
specifications.
5. Malfunctions are recorded for appropriate adjustment by concerned
personnel.
6. Machine is shutdown according to established standards and
manufacturer‟s manual.
CONTENTS:
 Personal Protective Equipments

 Occupational health and safety procedure
CONDITIONS:
The students/ trainees must be provided with the following:
 Drying machines
o Batch-type dryer
o Continuous flow dryer
o Flash dryer
 Rice grains
 Moisture meter
 Thermometer
 PPE

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M ETHODOLOGIES:
 Lecture
 Discussion
 Practical Demonstration
ASSESSMENT M ETHOD:
 Demonstration / Direct observation of practical skills
 Oral questioning

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Learning Outcome 2. Operate M achines and M onitor Performance
Read information sheet 6.2-1 on This Learning Outcome deals with
“Personal protective equipment” the development of the Institutional
Answer Self-Check 6.2-1 Competency Evaluation Tool which
Read information sheet 6.2-2 on trainers use in evaluating their
“Occupational health and safety trainees after finishing a competency
procedure” of the qualification.
Answer Self-Check 6.2-2 Go through the learning activities
outlined for you on the left column to
gain the necessary information or
knowledge before doing the tasks to
practice on performing the
requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Package for one Competency of Rice
M achinery Operation NC II. Your
output shall serve as one of your
portfolio for your Institutional
Competency Evaluation for operate
rice drying machinery and monitor
performance.
Feel free to show your outputs to
your trainer as you accomplish them
for guidance and evaluation.
After doing all the activities for this
LO2, you are ready to proceed to the
next LO3: Perform post-operation
activity

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PERSONAL PROTECTIVE EQUIPM ENT
personal protective equipment used in drying operation.
DRYING MACHINE
DO NOT use this machine unless a teacher has instructed you in its safe
use and operation and has given permission
Safety glasses must be worn Long and loose hair must be

at all times in work areas. contained or restrained.
Appropriate protective Coveralls, protective clothing

footwear with substantial or an apron is recommended.
uppers must be worn.
Gloves must not be worn
Rings and jewelry must not be when operating this
worn. machinery.
The standard provides guidelines pertaining to the prevention of

accident arising from the use of machinery for agriculture. It also specifies
technical means of improving the degree of safety of operators and others
involved in the course of normal operation, service and maintenance of the
machine.
Principle of providing safety
All agricultural machinery including the rice drying machine shall be

designed and construct in such a way that they do not cause danger when
properly used. Operating and maintaining the machine should be carried
out in accordance with the manufacturer‟s instructions. These requirements
shall primarily be met by the design of the machine. If this is not possible,
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the machine shall be equipped with special means for ensuring safety, for
example guards or safe location of the dangerous parts. Functional
components that need to be exposed for correct operation shall be shielded
to the maximum extent by the intended function of the components.
Additionally, in such circumstances, warning of the hazard shall be
indicated on the machine including personal protective equipment.
Personal protective equipment in drying operation should prepared

and wear before and during the operation process to ensure safety of the
operators. The basic personal protective equipment/tools used in drying
operation are follows: Glove (protect operator‟s hand), Goggles (protect
Operator‟s eyes), Facemask (protect operator‟s face), Dust mask (protect
breathe in of dust), Earplug (protect operator‟s ears from noise), Protective
cap (protect operator‟s head from falling object), Appropriate clothing
(protect operator‟s body), Hair net/cap/bonnet (avoid falling hair contact to
product, safety footwear and safety harnesses. Wherever there are risks to
health and safety that cannot be adequately controlled in other ways PPE
should be used as a last resort and must be supplied.
The Hazards and Types of PPE
 Eyes
Hazards: Chemical or metal splash, dust, projectiles, gas and vapor,

radiation.
Options: Safety spectacles, goggles, face-shields, visors.
Note: Make sure the eye protection has the right combination of
impact/dust/splash/molten metal eye protection for the
task and fits the user properly.
 Head
Hazards: Impact from falling or flying objects, risk of head bumping,

hair entanglement.
Options: A range of helmets, hard hats and bump caps.
Note: Some safety helmets incorporate or can be fitted with

specially-designed eye or hearing protection. Don‟t forget
neck protection, e.g. scarves for use during welding. Do not
use head protections if it is damaged – replace it.

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 Breathing
Hazards: Dust, vapor, gas, oxygen-deficient atmospheres.
Options: Disposable filtering face-piece or respirator, half- or full-

face respirators, air fed helmets, breathing apparatus.
Note: The right type of respirator filter must be used as each is

effective for only a limited range of substances. Where there
is a shortage of oxygen or any danger of losing
consciousness due to exposure to high levels of harmful
fumes, only use breathing apparatus – never use a filtering
cartridge. Filters only have a limited life; when replacing
them or any other part, check with the manufacturer‟s
guidance and ensure the correct replacement part is used.
 Protecting the Body
Hazards: Temperature extremes, adverse weather, chemical or metal

splash, spray from pressure leaks or spray guns, impact or
penetration, contaminated dust, excessive wear or
entanglement of own clothing.
Options: Conventional or disposable overalls, boiler suits, specialist

protective clothing, e.g. chain-mail aprons, high-visibility
clothing.
Note: The choice of materials includes flame-retardant, anti-

static, chain mail, chemically impermeable, and high-
visibility. Don‟t forget other protection, like safety
harnesses or life jackets.
 Hands and arms
Hazards: abrasion, temperature extremes, cuts and punctures,

impact, chemicals, electric shock, skin infection, disease or
contamination.
Options: Gloves, gauntlets, mitts, wrist-cuffs, armlets.
Note: Avoid gloves when operating machines such as bench drills

where the gloves could get caught. Some materials are
quickly penetrated by chemicals so be careful when you are
selecting them. Barrier creams are unreliable and are no
substitute for proper PPE. Wearing gloves for long periods
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can make the skin hot and sweaty, leading to skin
problems; using separate cotton inner gloves can help
prevent this. Be aware that some people may be allergic to
materials used in gloves, e.g. latex.
 Feet and Legs
Hazards: Wet, electrostatic build-up, slipping, cuts and punctures,

falling objects, metal and chemical splash, abrasion.
Options: Safety boots and shoes with protective toe caps and
penetration-resistant mid-sole, gaiters, leggings, spat.
Note: Footwear can have a variety of sole patterns and materials

to help prevent slips in different conditions, including oil or
chemical-resistant soles. It can also be anti-static,
electrically conductive or thermally insulating. It is
important that the appropriate footwear is selected for the
risks identified.
Proper Training
 Make sure anyone using PPE is aware of why it is needed, when to

use, repair or replace it, how to report it if there is a fault and its
limitations.
 Train and instruct people how to use PPE prope rly and make sure
they are doing this. Include managers and supervisors in the training,
they may not need to use the equipment personally, but they do need
to ensure their staff is using it correctly.
 It is important that users wear PPE all the time they are exposed to
the risk. Never allow exemptions for those jobs which take „just a few
minutes‟.
 Check regularly that PPE is being used and investigate incidents

where it is not. Safety signs can be useful reminders to wear PPE,
make sure that staff understand these signs, what they mean and
where they can get equipment, e.g. for visitors or contractors.

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M aintenance
 Make sure equipment is well looked after and properly stored when it
is not being used, e.g. in a dry, clean cupboard, or for smaller items in
a box or case;
 Make sure equipment is kept clean and in good repair – follow the
manufacturer‟s maintenance schedule (including recommended
replacement periods and shelf lives);
 Simple maintenance can be carried out by the trained wearer, but

more intricate repairs should only be done by the trained wearer, but
more intricate repairs should only be done by specialists; replacement
parts match the original, e.g. respirator filters;
 Identify who is responsible for maintenance and how to do it;
 Make sure employees make proper use of PPE and report its loss or
destruction or any fault in it.
 Make sure suitable replacement PPE is always readily available. It

may be useful to have a supply of disposable PPE, e.g. for visitors who
need protective clothing.

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1. PEP is equipment that will protect the user against health or safety
risks at work. It can include items such as safety helmets and hard
hats, gloves, eye protection, high-visibility clothing, safety footwear
and safety harnesses.
2. Equipment is well looked after and properly stored when it is not

being used, e.g. in a dry, clean cupboard, or for smaller items in a
box or case.
3. Some safety helmets incorporate or can be fitted with specially-

designed eye or hearing protection. Don‟t forget neck protection,
e.g. scarves for use during welding. Do not use head protections if
it is damaged –don‟t replace it.
4. Avoid gloves when operating machines such as bench drills where

the gloves could get caught.
5. The right type of respirator filter must be used as each is effective

for unlimited range of substances.
6. The standard provides guidelines pertaining to the prevention of

accident arising from the use of machinery for agriculture.
7. Goggles should be used to protect operators‟ eyes.
8. Personal protective equipment in drying operation should prepared

and wear after the operation to ensure safety of the operators.
9. Operating and maintaining the machine should be carried out in

accordance with the manufacturer‟s instructions.
10. Earmuffs should place above the head to avoid ear damages.

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ANSW ER KEY 2.2-1
1. False
2. True
3. False
4. True
5. False
6. True
7. True
8. False
9. True
10. False

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OCCUPATIONAL HEALTH AND SAFETY PROCEDURE
occupational health and safety procedure.
Pre-Operational Safety Checks
1. Ensure no slip/trip hazards are present in workplaces and walkways.
2. Locate and ensure you are familiar with the operation of the ON/OFF
starter and E-Stop.
3. Do not leave equipment on top of the machine.
4. Check that machine guards are in position.
5. Ensure cutter is in good condition and securely mounted.
6. Check coolant delivery system to allow for sufficient flow of coolant.
7. Faulty equipment must not be used. Immediately report suspect

machinery.
Operational Safety Checks
1. Keep clear of moving machine parts.
2. Never leave the machine running unattended.

3. Follow correct clamping procedures – keep overhangs as small as
possible and check work piece is secure. Set the correct speed to suit
the cutter diameter, the depth of cut and the material.
4. Before making adjustments and measurements or before cleaning
swarf accumulations switch off and bring the machine to a complete
standstill.

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Housekeeping
1. Switch off the machine.
2. Remove drying tools and store them safely.
3. Leave the machine and work area in a safe, clean and tidy state.
Potential Hazards
 M oving Components
 Entanglement
 Eye injury
 Skin irritation
 M etal splinters and burrs
 Sharp objects
 Flying debris
Safety in the Shop
Sometimes we get annoyed of so much policies regarding safety. Even

though safe work habits necessitate a little discomfort, it is always better to
give proper attention to the risks, danger involved so that injuries and
accidents could be minimized.
Hazard Recognition
A program to identify, control and manage safety hazards is the first

step for a safer workplace.
Conducting W orkplace Inspections
Workplace inspections must be conducted at intervals that will

prevent the development of unsafe working conditions. Workplace
inspections show if the work site, machinery, equipment, and work practice
meet safety and health standards. Identify conditions and unsafe acts with
the potential to cause injury so that corrective measures can be taken.
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Conducting Incident Investigations
Incident investigations help determine causes of incidents, near

misses, injuries, and diseases so that corrective actions can be taken to
prevent them from happening again. They identify unsafe conditions,
unsafe acts, and unsafe work procedures along with solutions to prevent
any future occurrence.
M achine Guarding
Ensuring that everybody understands the hazards involved with using

unguarded machinery and equipment. Guarding requirements and the need
for safe work procedures should be well in mind.
Preventing back injuries:
Basic knowledge and skills required to understand the prevention of

back injuries is necessary. Identifying possible signs, symptoms and risk
factors of back injuries should be done. Also, a demonstration of correct
lifting techniques and do's and don'ts of back care should also be covered.
M usculoskeletal Injuries (M SI)
Preventing and reducing the number of MSI injuries within the

nursery trades is also a concern. Educating managers and supervisors on
MSI risk factors and the prevention of MSI injuries contributes to a more
complete, meaningful and safer work environment. The workers should be
educated on lifting procedures and working in correct, or neutral, postures.
The program that includes stretching exercises to relieve sore and tight
muscles could be implemented.
Ease of handling and safety feature
The ease of loading and unloading of grain operation, setting and

adjustment shall be observed during the test and reported. The design from
the point of view of safety for the operator and the different machine
components/ assemblies shall be checked and reported. These shall be
recorded.

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1. A program to identify, control and manage safety hazards is the first

step for a safer workplace. In machine operation, it is important to
check for safety provision for operator only.
2. Educating managers and supervisors on MSI risk factors and the

prevention of MSI injuries is not necessary to contributes more
complete, meaningful and safer work environment.
3. Workplace inspections must be conducted at intervals that will stop

the development of unsafe working conditions.
4. Basic knowledge and skills required to understand the prevention of

back injuries is necessary.
5. Though safe work habits necessitate a little discomfort, it is always

better to give proper attention to the risks, danger involved so that
injuries and accidents could be minimized.

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ANSW ER KEY 6.2-2
1. True
2. False
3. False
4. True
5. True

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LO3. PERFORM POST-OPERATION ACTIVITIES
5. Wastes are managed according to environment regulations.

6. Machine and engine are cleaned and stored as per established
standards and manufacturer‟s manual.
7. Work area is cleaned and maintained according to OHS and enterprise
requirements.
8. Records of information are prepared in appropriate format.
9. Basic preventive maintenance is performed according to
manufacturer‟s instructions and/or standard practices.
CONTENTS:
 Cleaning and storage of machine

 Waste management
 5S application
 Documentation
CONDITIONS:
The students/ trainees must be provided with the following:
 Drying machines
o Batch-type dryer
o Continuous flow dryer
o Flash dryer
 Broomstick and dustpan
 Sacks (for waste)
 Grease gun
 Rags
 PPE

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M ETHODOLOGIES:
 Lecture
 Discussion
 Practical Demonstration
ASSESSMENT M ETHOD:
 Demonstration / Direct observation of practical skill
 Oral questioning

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Learning Outcome 3. Perform Post-Operation Activities
Read information sheet 6.3-1 This Learning Outcome deals with the
on “Cleaning and storage of the development of the Institutional
machine” Competency Evaluation Tool which
Answer Self-Check 6.3-1 trainers use in evaluating their trainees
Read information sheet 6.3-2 on after finishing a competency of the
“5S Application” qualification.
Answer Self-Check 6.3-2 Go through the learning activities
Read information sheet 6.3-3 on outlined for you on the left column to gain
“Documentation” the necessary information or knowledge
Answer Self-Check 6.3-3 before doing the tasks to practice on
performing the requirements of the
evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Package for one Competency of Rice
M achinery Operation NC II. Your output
shall serve as one of your portfolio for
your Institutional Competency Evaluation
for Perform post-operation activity.
Feel free to show your outputs to your
trainer as you accomplish.

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CLEANING AND STORAGE OF THE M ACHINE
cleaning and storage of the machine.
W ashing the M achine
After one day‟s work, always wash the machine by water and remove the
dusts from rotating parts. After drying the machine, lubricate each rotating
and moving part.
Remember:
 Do not spray water on the electrical devices. Otherwise, the electric

devices may be damaged.
 After washing the machine, be sure to lubricate all the lubrication

points. Otherwise, when you use the machine next time, it may not
operate smoothly and properly.
Lubricating and Greasing
The amount of oil consumed will

vary due to the influence of the outside
air temperature and the working
conditions. When the machine is used,
check the oil level. If the level is low, add
more.
Adding grease
Apply grease to the lower surface about 10 mm away from the arm
cover matching surface.
IM PORTANT
If greasing too much, it may cause that the push rod doesn‟t move smoothly
and may result in bad planting quality.
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NOTE
If you find that the push rod doesn‟t move smoothly, add a little
amount of engine oil on the same greasing port.
Lubricating on each lever
Move each lever to Forward / Reverse / Left / Right, lubricate each

rotating and moving part.
Hydraulic & planting clutch lever
 Hydraulic sensing adjustment lever linkage fulcrum

 Unit clutch lever fulcrum (Unit clutch type only)
 Differential lock pedal
 Hydraulic stop lever
o Main shift lever
o Brake pedal fulcrum / linkage
 Vertical feed control lever fulcrum
 Vertical feed wire
o Line marker fulcrum and locking device (Left and Right)
o Planting depth control lever fulcrum
o Seedling feed belt driving cam
o Vertical feed wire
 Top link fulcrum (Front / Rear)
 Lower link fulcrum (Front / Rear)
o Sensor wire linkage (Float side)
o Unit clutch arm rotating fulcrum
o (Unit clutch type only)
o Seedling rack support shoe
o Seedling rack restriction shoe
o Seedling support plate shoe (Rubber cap)
o *Apply spray grease from the hole of the rubber cap.
 Vertical feed adjust lever support fulcrum
 Guide rail stay pin and U part
o Seedling rack arm
o *Grease on the inside of the arm bracket (A)
 Bevel gear case (Planting drive gear case)

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IM PORTANT
Do not grease too much in the Bevel gear case. Otherwise, it may
cause the machine trouble. Grease by 10 to 20 cc once every 3 year.
STORING THE M ACHINE
When storing the machine for a prolonged period, place the machine
on a flat and clean place.
1. Fold up the side bumpers, lower the planting section to the ground
and move the hydraulic stop lever to the “Stop” position to stop all
hydraulic operations.
2. Shift the hydraulic & planting clutch lever to Neutral and the main
shift lever to the “Seedling feed” position. And remove the key.
3. Remove the battery from the machine and store it at the well
ventilated place. Or keep the minus cable off from the battery if
leaving the battery on the machine.
4. Turn the fuel cock to the “CLOSE” (C) position. And empty the fuel
from the fuel tank and the carburetor.
IM PORTANT
When gasoline is left in a tank for a long time, the quality of the
gasoline may deteriorate. Then, the next time the engine is started, it may
cause engine problems. When the machine will not be used for a long period
of time, be sure to drain all the gasoline from the tank.

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1. After one day‟s work, always wash the machine by water and remove
the dusts from rotating parts.
2. Spray water on the electrical devices. The electric devices will not be
damaged.
3. Apply grease to the lower surface about 5 mm away from the arm
cover matching surface.
4. Do not grease too much in the Bevel gear case. It may cause the
machine trouble.
5. Grease by 10 to 20 cc once every 3 year.

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ANSW ER KEY 6.3-1
1. True
2. False
3. False
4. True
5. True

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5S APPLICATION
5s application on rice drying operation.
5S APPLICATION
5S, abbreviated from the Japanese words seiri, seito, seiso,

seiketsu, shitsuke, is not just a methodology; it is a culture that has to be
built in to any organization which aims for spontaneous and continuous
improvement of working environment and working conditions. It involves
everyone in the organization from the top level to bottom. The Japanese
developed this simple and easily understandable words religiously practiced
the philosophy of 5S at every aspect of their life and have made it a
worldwide recognizable system.
5S is not a list of action items that has to be reviewed at some interval

of time. Instead, it has to be practiced as a daily activity, which requires
concentration, dedication and devotion for sustaining it and ultimately
making it a company-wide culture.
A proper and step-by-step process has to be followed to make 5S a

practice and a success.

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Plan-Do-Check-Act Approach to 5S
The PDCA (plan, do, check, act), or “Deming cycle,” of implementing

5S is effective. This is a never-ending process and has to follow a process
approach.
Step 1: Seiri, or Sort
Seiri is sorting through the contents of the workplace and removing

unnecessary items. This is an action to identify and eliminate all
unnecessary items from the workplace.
Actions items:
1. Look around the workplace along with colleagues to discover and

identify items which are not needed and not necessary to complete
work.
2. Develop criteria for disposal for not-needed items.
3. Take “before” photographs wherever it is required.
4. An effective method for recording progress is to tag the items not

needed. This visual control of the not-needed items is often called red
tagging.

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5. While red tagging, ask these questions:
 Is this item needed?

 If it is needed, is it needed in this quantity?
 If it is needed, how frequently is it used?
 If it is needed, should it be located here?
 Who is ultimately responsible for the item? (Verify from that person.)
 Is there any other not-needed items cluttering the workplace?
 Are there tools or material left on the floor?
6. Find a holding area to put red tagged items.
7. If it is difficult to decide whether an item is necessary or not, put a

different tag and segregate it in the holding area.
8. Classify the items by frequency of use.
9. Items or equipment used hour by hour or day by day should be kept

within arm‟s reach of the point of use.
10. Items or equipment used once a week or once a month should be kept
within the work area.
11. Items or equipment used less frequently should be stored in a more

distant location.
12. Unneeded or unnecessary items should be stored in the holding area.
13. Individual departments should each have a holding area.
14. A holding area should be clearly visible and clearly marked to assure
visual control of items.
15. Display pictures of items and place it on a public board visible to all.
16. Responsibility for the holding area should be assigned to some at the
beginning of sorting activity.
17. The items in holding area should be kept for three or four months. If
the items are not needed for work, then the items can be disposed. It is
always necessary to verify plans to dispose of items with anyone who
had been using these items in the past or are presently using the same
or similar type of items.

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18. Items should be moved to a company-level holding area before final
disposal of the items.
19. The facility manager or an authorized person has to evaluate the items.
20. Disposal should be done in either of the following ways.
 Move to other department/section where the items are required.

 Sell to someone outside the company.
 Discard and haul away.
21. Dispose all items which are broken or have no value.
22. Take “after” photographs wherever it is required.
Step 2: Seiton, or Systematize
Seiton is putting the necessary items in their place and providing easy
access. This is an action to put every necessary item in good order, and
focuses on efficient and effective storage methods.
Action items:
1. Make sure that all unnecessary items are eliminated from the
workplace.
2. Taking into account of the work flow, decide which things to put where.
3. Take “before” photographs wherever necessary.
4. Also decide with colleagues about which things to put where from the
point of view of efficient operations.
5. This should be done as per the frequency of use of items. More

frequently used items should be kept near the workplace (see Nos. 9, 10
and 11 under Seiri).
6. Workers should answer these questions:
 What do I need to do my job?

 Where should I locate this item?
 How many of this item do I really need?

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7. Make a plan based on the principles and locate things accordingly.
8. Use 5Whys to decide where each item belongs.
9. Locate needed items so they can be retrieved in 30 to 60 seconds with

minimum steps.
10. Make sure to inform everybody at the workplace about positioning of

the items.
11. Make a clear list of items with their locations and put it on lockers or
cabinets.
12. Label each locker/drawer/cupboard to show what is kept inside.
13. Outline locations of equipment, supplies, common areas and safety

zones with lines:
 Divider lines define aisle ways and work stations.

 Marker lines show position of equipment.
 Range lines indicate range of operation of doors or equipment.
 Limit lines show height limits related to items stored in the workplace.
 Tiger marks draw attention to safety hazards.
 Arrows show direction.
14. Identify all needed items with labels.
15. Take “after” photographs.
16. Complete evaluation using 5S levels of implementation with the facility

manager or the authorized person in the organization.
Step 3: Seiso, or Sweep
Seiso involves cleaning everything, keeping it clean daily, and using

cleaning to inspect the workplace and equipment for defects. This is an
action to clean the workplace daily.

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Actions items:
1. Take “before” photographs.
2. Adopt cleaning as a daily activity and as a part of inspection. Clean the

workplace before starting of the job and before closing the job.
3. Put aside 10 or 15 minutes for the same activity per day.
4. Cleaning indirectly helps to check or inspect each and every part and
place. Hence, it should be a habit.
5. Find ways to prevent dirt and contamination.
6. Clean both inside and outside on daily basis.
7. Identify and tag every item that causes contamination.
8. Use 5Whys or cause-and-effect methods to find the root causes of such

contamination and take appropriate corrective and preventive action.
9. Keep a log of all places/areas to be improved. The table below shows a

format for a log for cleaning improvements.
Sample Log for Cleaning Improvements

Questions
WHERE WHAT WHO WHEN HOW
is the exactly is will solution is solution to
problem is the responsible be be
located? problem? to take implemented? implemented?
action?
Answers (Use a much detail as needed)
10. 5S “owner” check-sheets should be maintained on daily basis. An

example of a check sheet is illustrated in Table below. (The word owner
here is used as a replacement for the title of operator. An operator
merely operates the machine or process, and might think cleaning is
below them. An owner cares for the machine and area in which he or
she works.)
Table 2: 5S Owner Check Sheet

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Machine Number: Mon Tue Wed Thu Fri
Machine Name: 3/11 3/12 3/13 3/14 3/15
Machine Locaton:
No. Checks Frequency Initials of Person Responsible
Red tagging
1 Daily
contaminated items
Remove residue
2 Daily
from valves
Every
3 Check oil level
Tuesday
Apply grease to Every
4
transfer side Thursday
Supervised by Bill
Check Daily
Smith
11. Develop a plan, activity chart and distribute responsibility.
12. Take “after” photographs.
13. In addition to 10 to 15 minutes for Seiso everyday, owners should have

a weekly 5S time, or monthly 5S day.

manager or the authorized persons in the organization.
Step 4: Seiketsu, or Standardize
Seiketsu involves creating visual controls and guidelines for keeping

the workplace organized, orderly and clean. This is a condition where a high
standard of good housekeeping is maintained. The first three steps, or S‟s,
are often executed by order. Seiketsu helps to turn it into natural, standard
behavior.
Actions items:
1. Take “before” photographs.
2. Check that the first three S‟s are implemented properly.
3. All team activity documents/check lists should be publicly displayed on

a 5S board.

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4. Establish the routines and standard practices for regularly and
systematically repeating the first three S‟s.
5. Create procedures and forms for regularly evaluating the status of the
first three S‟s.
6. Standardize red tag procedures and holding area rules (see Seiri).
7. Standardize procedures for creating shadow boards, position lines, and

labeling of all items (see Seiton).
8. Standardize cleaning schedules using the “5S Owner Check Sheets”

(see Seiso).
9. Standardize “single-point lessons” for documenting and communicating

5S procedures and improvements in workplace and equipment.
10. Create a maintenance system for housekeeping. Make a schedule for

cleaning of the workplace. A common approach is to ask a cross-
functional team to do it.
11. Inter-departmental competition is an effective means of sustaining and

enhancing interest in 5S.
12. Assign responsibility to individuals for a work area and machinery.
13. Regular inspection/audit and evaluation by a special team (including

senior management persons) to be continued.
14. Instead of criticizing poor cases, praise and commend good practices or
good performers.
15. Take “after” photographs and post them on the 5S board(s).

manager or the authorized persons in the organization.
Step 5: Shitsuke, or Self-Discipline
Shitsuke involves training and discipline to ensure that everyone

follows the 5S standards. This is a condition where all members practice the
first four S‟s spontaneously and willingly as a way of life. Accordingly, it
becomes the culture in the organization.

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Actions items:
1. Everyone in the workplace should treat it they would their own home.
2. Periodic facility management involvement is required to check that the

first four S‟s are implemented perfectly.
3. Employees must make it a part of their daily work and not an action
forced upon them.
4. Dedication, commitment, devotion and sincerity are needed in

implementation of 5S on daily basis.
5. Senior management should initiate a celebration for the total 5S

implementation, and be an active part in the total process in initiating
and carrying forward the program.
6. Senior management should do a periodic review of the status of 5S.
7. Inspections of first three S‟s should be done and the results displayed
on 5S board regularly.
8. Single point lessons should be used to communicate the standards for

how 5S work should be done.
9. Root cause problem-solving process should be in place where root

causes are eliminated and improvement actions include prevention.
10. Owners conduct 5S Kaizen activities and document results. Owners

(operators) complete daily check sheets to control factors that accelerate
deterioration of equipment, and to keep clean workplaces that help
build pride.
When fully implemented, the 5S process increases morale, creates

positive impressions on customers, and increase efficiency and organization.
Not only will employees feel better about where they work, the effect on
continuous improvement can lead to less waste, better quality and faster
lead times. 5S is not only a system for housekeeping; it is an integrated
approach for productivity improvement. 5S is a whole a culture which
increases production, improves quality, reduces cost, makes delivery on
time, improves safety and improves morale. 5S also is not a list of action
items, but is an integrated concept of actions, condition and culture. To get
the greatest success, the nature and implication of each “S” need to be
understood by each employee and should be regularly practiced.

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Self-Check 6.3-2: FILL IN THE BLANKS
1. 5s is abbreviated from ___________ words.
2. __________ is sorting through contents of the workplace and removing

unnecessary items.
3. ___________ is putting the necessary item in their place and providing

easy access.
4. Seiso or _________ involves cleaning everything, keeping it clean daily

and using cleaning to inspect the workplace and equipment of defects.
5. Seiketsu or __________ involves creating visual controls and guidelines

for keeping the workplace organize, orderly and clear

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Answer Key 6.3-2
1. Japanese
2. Seire
3. Seiton
4. sweep
5. standardize

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DOCUM ENTATION
After reading this information sheet, you must be able to perform proper
documentation in rice drying operation.
Steps on How to M ake a Process Document
Process documents are logical arrangements of steps that are

essential to successfully completing a process and achieving a desirable
outcome. While the content of this type of document may be complicated or
simple based on the complexity of the steps that make up the overall
process, the basic approach calls for determining each step that must be
successfully completed, the most logical sequence or order for those steps to
occur and what is actually accomplished at the completion of each step.
With these basics in mind, it's possible to create process documentation for
anything from boiling an egg to executing an international marketing
campaign.
1. Identify the ultimate goal for the process involved. Knowing what
must be accomplished in order for the process to be productive helps to
set parameters in terms of time and the use of resources in completing
essential tasks within the process.
2. Catalog the resources required to successfully complete the

process. Include not only tangible resources such as money and
equipment but also time and expertise. This will come in handy when
deciding exactly how to address each of the steps and outline how to
complete them in the most efficient manner possible.
3. Think about the logical sequence of events that must occur in

order for the process to advance. Often the completion of 1 step will
actually pave the way for the execution of the next step in the sequence.
For example, defining the purpose of a letter is necessary before writing
that letter, which in turn is necessary in order for the letter to be
mailed.

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4. Arrange the identified steps in the most logical sequence. Make
sure that each completed step easily prepares for the completion of the
next step in the sequence with the last step achieving the ultimate
purpose for the process.
5. Create an exception listing that covers each junction in the

process sequence. Exceptions are outcomes at each step in the process
that have a low potential for occurring but could derail the forward
movement if not addressed. The goal of identifying and addressing
potential exceptions is to prepare a contingency approach to completing
each step without some unplanned event derailing the entire process.
6. Test the sequence. If possible, attempt to complete the process by

following each step in order. This will make it possible to refine the
instructions for each step and make sure the desired effect at each
stage is achieved. An actual testing of the sequence will often make it
easier to identify some small factor that was overlooked previously, and
make the final process document more logical and comprehensive.

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1. Process documents are logical arrangements of steps that are essential

to successfully completing a process and achieving a desirable outcome.
2. In catalog the resources required to successfully complete the process

includes not only tangible resources such as money and equipment but
also time and expertise.
3. The last step in a document process is to identify the ultimate goal for
the process involved.
4. Exceptions are outcomes at each step in the process that have a low
potential for occurring but could derail the forward movement if not
addressed.
5. In testing the sequence process; make sure that each completed step
easily prepares for the completion of the next step in the sequence with
the last step achieving the ultimate purpose for the process.

RMO2-2392
MAY 2015
TESDA
ANSW ER KEY 6.3-3
1. True
2. True
3. False
4. True
5. False

RMO2-2392
MAY 2015
TESDA

RICE DRYING CBLM With Competency Assessment Tools

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RICE DRYING CBLM With Competency Assessment Tools

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COM PETENCY BASED LEARNING M ATERIAL

Sector : Agriculture and Fishery Sector

Qualification Title : Rice Machinery Operation NC II

Unit of Competency : Operate Rice Drying Machinery And Equipment

Technical Education and Skills Development Authority

The unit of competency, “Operate Rice Milling Machinery and

The module, Operating Rice Drying Machinery and Equipment,

In this module, you are required to go through a series of learning

 Read and understand all information sheets and complete answer

 Familiarize in the system in preparing rice drying machinery and

 Submit outputs to your facilitator for evaluation and recording in the

Document No. TESDA KORPHIL-

Document No. TESDA KORPHIL-

No. Unit of Competency M odule Title Code

2 Operate rice crop Operating rice crop AGR621304

5 Operate rice drying Operating rice drying AGR611365

Document No. TESDA KORPHIL-

QUALIFICATION TITLE : Rice M achinery Operation NCII

UNIT OF COM PETENCY : Operate Rice Drying M achinery and

M ODULE TITLE : Operate Rice Drying M achinery and

This module covers the knowledge, skills and attitudes required to

Nominal Duration: 32 hours

Upon completion of this module, the trainee/student must be able to:

1. Prepare rice drying machinery and equipment.

2. Operate rice drying machinery and monitor performance.

3. Perform post-operation activity.

Document No. TESDA KORPHIL-

Qualification Title : Rice M achinery Operation NC II

Unit of Competency : Operate Rice Drying M achinery and

M odule Title : Operating Rice Drying M achinery and

Upon completion of this module, you MUST be able to:

1. Prepare rice drying machinery and equipment

ASSESSM ENT CRITERIA

LEARNING OUTCOME #1. Prepare rice drying machinery and equipment

Document No. TESDA KORPHIL-

LO 1. PREPARE RICE DRYING M ACHINERY

1. Machines are checked and adjusted in accordance with established

 Compatibility of engine and dryer machinery

The student/trainee must be provided with the following:

Document No. TESDA KORPHIL-

Document No. TESDA KORPHIL-

COM PATIBILITY OF ENGINE AND DRYER M ACHINERY

Rice drying machines

Document No. TESDA KORPHIL-

Why is the energy source important?

What is energy in rice drying used for?

A mechanical dryer for rice needs energy for two purposes:

1. For moving air through the bulk of the rice grain.

How much energy is needed?

Energy options for moving the air

A. Electricity – an electric motor is the ideal power source for fan.

Document No. TESDA KORPHIL-

C. Free Convection – a long chimney in which hot air moves upward

Energy options for heating the drying air

A. Kerosene – is commonly used for rice drying.

B. Rice hull – a by-product in the milling process and is often considered

Document No. TESDA KORPHIL-

 Low bulk density limits transport to short distances.

C. Solar energy using solar collectors – solar energy is freely available

 Most heat is needed when it rains or during night.

Document No. TESDA KORPHIL-

1. __________ is the most critical operation after harvesting a rice crop.

2. ___________ is a machine for converting energy (such as heat from