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Milling quality as affected by brown rice temperature.

Author(s) : ARCHER T. R., SIEBENMORGEN T. J.

Summary

Long-grain brown rice at initial temperature ranging from 0 to 25 deg C were milled for 15-60 seconds. The heat rice yield (HRY) increased by 1.4 to 1.8 percentage points when initial temperature reduced from 25 to 0 deg C at the standard 30 second milling time. However, when HRYs were adjusted to the equivalent degree of milling using a commercial milling meter, there was no significant improvement in HRY due to cooling of the rice.

Details

  • Original title: Milling quality as affected by brown rice temperature.
  • Record ID : 1998-1738
  • Languages: English
  • Publication date: 1994
  • Source: Source: ASAE, Pap.
    n. 946053; 14 p.; 6 ref.

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