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Milling Characteristics and Milled Rice Quality of Rice Varieties with Different Grain Size Shape  

Hong, Ha-Cheol (National Crop Experimental Station, RDA)
Jeong, Young-Pyeong (National Crop Experimental Station, RDA)
Kim, Tae-Young (National Crop Experimental Station, RDA)
Son, Jong-Rok (National Crop Experimental Station, RDA)
Hwang, Hung-Goo (National Crop Experimental Station, RDA)
Choi, Hae-Chune (National Crop Experimental Station, RDA)
Min, Young-Kyoo (Department of Food Science and Technology, Chungbuk National University)
Kim, Kee-Jong (National Crop Experimental Station, RDA)
Publication Information
Applied Biological Chemistry / v.46, no.1, 2003 , pp. 46-49 More about this Journal
Abstract
Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60 g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.
Keywords
milling characteristics; rice; energy consumption; quality;
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