Factors affecting the dry-milling characteristic of rice flour using a pin mill
1990
Carpio, E.V. | Aco, E.V. (Philippines Univ., Los Banos,College, Laguna (Philippines). Inst. of Food Science and Technology)
The traditional wet-milling of rice produces a flour which is generally discolored and susceptible to spoilage. The study was conducted to determine the effect of moisture content, rice variety and shaft speed of the mill to the physical characteristics of dry milled flour using a pin mill. Preliminary studies comparing the different mills (disk attrition mill, Wiley mill and pin mill) showed the finest dry flour suited for rice-based food processing may be obtained using the pin mill. The physical properties of the flour was found to be affected by the speed, expressed in revolutions per minute (rpm) of the pin mill, moisture content and variety of the raw material. The fineness of the flour increased with the rpm of the mill but decreased with increase in the moisture content of feed. High amylose rice (UPL Ri-7) produced the finest flour, followed by intermediate amylose rice (C463) and lastly, by the glutinous variety (UPL Ri-1). Fine flour was produced from non-waxy chalky grains. Heat build-up, formation of a cake, and accumulation of coarsely ground and whole grains above the grinding zone were observed when the mill was operated at low speed.
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