Breakage of rice during milling - effect of kernel defects and grain dimension.

Indudhara Swamy, Y. M. and Bhattacharya, K. R. (1980) Breakage of rice during milling - effect of kernel defects and grain dimension. Journal of Food Process Engineering, 3 (1). 29-42, 8 ref..

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Abstract

Ten lots of paddy having varying dimensions and contents of cracked and immature grains were milled using laboratory McGill equipment. Grain breakage seemed to originate almost entirely from kernel defects, for it rarely exceeded the content of defective grains. In short and round varieties, a good part of the highly defective (HD = multiple-cracked and immature) grains but few of those with a single transverse crack (STC) broke during shelling, and the remaining HD grains seemed to break during pearling. In medium and slender varieties, most HD and a good part of STC grains broke during shelling, any remaining HD (but not STC) grains appeared to break during pearling. Breakage during pearling increased (within the above limits) with increasing degree and pressure of milling. Improved shelling gave substantial advantage for undermilled rice, but only a moderate advantage for highly milled rice.

Item Type:	Article
Uncontrolled Keywords:	rice breakage, milling
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2016 11:58
Last Modified:	24 May 2016 11:58
URI:	http://ir.cftri.res.in/id/eprint/3224

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