Effect of degree and pressure of milling on the stickiness of milled parboiled rice.

Halim, A. and Bhattacharya, K. R. (1978) Effect of degree and pressure of milling on the stickiness of milled parboiled rice. Journal of Food Quality, 1 (4). 349-358, 9 ref..

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Abstract

Parboiled brown rice was milled with a McGill miller to 5 series of milled rice, each series being milled with a particular milling load and comprising several samples of different degrees of milling (MD). The flow time, angle of repose, porosity, adhering solids and reflectance of the samples were determined as a measure of their 'stickiness'. Stickiness of the rice increased sharply on milling, reaching a high peak in the range of 2-5% MD depending on the load used, and then declined again with further milling. However, the peak decreased somewhat in height and also shifted towards the right as the load used for milling was increased. Raw rice, in contrast, showed only a low and flat peak. The above behaviours seemed to be largely related to the surface fat contents of the rice samples.

Item Type:	Article
Uncontrolled Keywords:	MILLING-; rice, milling & stickiness of parboiled brown; RHEOLOGICAL-PROPERTIES; RICE-; milling & stickiness of parboiled brown rice
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 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 10:43
Last Modified:	24 May 2016 10:43
URI:	http://ir.cftri.res.in/id/eprint/6991

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