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Influence de la température sur la qualité de la mouture de riz brun.

Milling quality as affected by brown rice temperature.

Auteurs : ARCHER T. R., SIEBENMORGEN T. J.

Résumé

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.

Détails

  • Titre original : Milling quality as affected by brown rice temperature.
  • Identifiant de la fiche : 1998-1738
  • Langues : Anglais
  • Date d'édition : 1994
  • Source : Source : ASAE, Pap.
    n. 946053; 14 p.; 6 ref.

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