Abstract
［Objective］ To address the challenges of retaining the germ in rice with remained germ,balancing nutrition,sensory qualities,and palatability.［Methods］ A technical design proposal for a flat grinding type germ -remained rice milling machine is introduced,which combines active grinding with a flat grinding belt and passive grinding with a flexible blade group.The milling process involves rolling and grinding the rice grains on a flat surface to achieve precise,layer -by-layer grinding.The approach employs multiple flexible processing stages combined with appropriate grinding to ensure a high germ -remained rate and good whiteness of the rice.Northeast China -produced japonica rice is used as the test material,with germ -remained rate and rice whiteness as the quality indicators in orthogonal experiments.［Results］ The optimal processing parameters for rice with remained germ are flat grinding belt speed of 8 m/s,rubber spring load of 548.8 N on the blade group,and three grinding times.The first time uses a 180 mesh flat grinding belt,and the second and third ones use a 240 mesh flat grinding belt.［Conclusion］ After applying the optimized process,the final product achieves a germ -remained rate of 89.9% and a whiteness of 40.1%.
Publication Date
6-13-2025
First Page
77
Last Page
82
DOI
10.13652/j.spjx.1003.5788.2024.80793
Recommended Citation
Hongchen, REN; Aidi, XU; Binghua, SUN; Dehai, JIN; Jing, LI; Daming, SUN; and Jingfeng, YAN
(2025)
"Design and test of flat grinding type germ-remained rice milling machine,"
Food and Machinery: Vol. 41:
Iss.
5, Article 11.
DOI: 10.13652/j.spjx.1003.5788.2024.80793
Available at:
https://www.ifoodmm.cn/journal/vol41/iss5/11
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