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http://dx.doi.org/10.5307/JBE.2002.27.1.051

A Study on Conditioning of the Brown Rice (II) -Milling characteristic with eight hours′ripeness after conditioning moisture content-  

한충수 (Department of Agricultural Machinery Engineering, Chungbuk National University)
강태환 (Department of Agricultural Machinery Engineering, Chungbuk National University)
조성찬 (Department of Agricultural Machinery Engineering, Chungbuk National University)
고학균 (Major of Agricultural Machinery, School of Bio-resources and Materials Engineering, Seoul National University)
Publication Information
Journal of Biosystems Engineering / v.27, no.1, 2002 , pp. 51-58 More about this Journal
Abstract
The goal of this research was to an optimum conditions for the brown rice conditioning from data of milling characteristics after conditioning of the brown rice. The range of the initial moisture content of the sample was 13%, 14%, and 15%, the range of the increment of the moisture content was 0.4% and 0.8% with respect to the initial moisture content, and a ripe time after conditioning was eight hours. The results obtained from this research can be summarized as fellows. 1 The crack ratio after conditioning the brown rice with the initial moisture content was increased as the initial moisture content decreased and increment of the moisture content increased. The crack ratio of the milled rice was increased than that of the non-conditioned brown rice and decreased with the conditioned brown rice with the increment of the moisture content of 0.4% and 0.5%. 2. The broken rice ratio after conditioning the brown rice with the initial moisture content was a little higher than that of the non-conditioned brawn rice. The broken ratio of the conditioned brown rice with the increment of the moisture content of 0.4% was increased around 0.2∼0.4% with respect to the non-conditioned brown riced and the broken ratio of the brown rice was high with increased amount of water sprayed during conditioning process. 3. The moisture content of the milled rice after conditioning the brown rice with the initial moisture content increased around 0.3∼0.8% with respect to the non-conditioned milled rice. 4. The electric energy consumption on milling process with the conditioned brown rice by the initial moisture content was decreased 3.4∼39.1% with respect to the non-conditioned brown rice.
Keywords
Brown rice conditioning; Non-conditioning; Milling characteristics; Broken rice ratio; Electric energy consumption;
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