Studies on the milling properties related to moisture contents of rice
1989
Lee, B.Y. | Son, J.R. | Kim, Y.B. | Yoon, I.H. (Rural Development Administration, Suwon (Korea R.). Agricultural Sciences Institute) | Han, P.J. (Rural Development Administration, Suwon (Korea R.). Research Bureau)
Series of study were conducted to improve on milled rice recovery ratio of brown rice and quality of milled rice. Experiments were carried out to moisture contents, 14, 15, 16, 17 and 18 %, of brown rice with Japonica type, "Chucheungbyeo" and Tongil type, "Seogwangbyeo" which were produced Hwasonggun, Kyung-kido, Korea in 1987. Milled rice recovery ratio of brown rice and head rice ratio of milled rice were the highest in moisture contents 16 % and the lowest in moisture content 18 %. The moisture content of milled rice after milling to moisture contents of brown rice was decreased by 0.42-1.72 % and the moisture content of brown rice was higher and higher, the ratio of decreased moisture content of milled rice was higher and higher. Energy consumption during milling was decreased more and more according to moisture content of brown rice being higher and higher, but the degree of decrease was low
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