• Journal of Biosystems Engineering
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• 제42권2호
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• pp.112-116
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• 2017

Purpose: The purpose of this study was to analyze the milling characteristics of white rice depending on the guide angles of the cutting roller's induced guide, as well as to verify optimum milling conditions for the cutting-type milling machine. Methods: Brown rice, which was produced in Cheongju-si, Chungcheongbuk-do, Republic of Korea, in 2014, was used as the experimental material. The milling characteristics of white rice were measured under six different guide angle levels of the cutting roller, which were none, $0^{\circ}$, $5^{\circ}$, $10^{\circ}$, $15^{\circ}$, and $20^{\circ}$. The quantity of brown rice for each experiment was 500 kg, and the milling characteristics were measured according to the whiteness, rice temperature, cracked rice ratio, broken rice ratio, and energy consumption. Results: The whiteness of white rice maintained a uniform level, indicating at range of $38{\pm}0.5$, regardless of the cutting roller guide angles under all conditions. The rice temperature rise during milling was found to be rather low, at $13.9^{\circ}C$ and $13.6^{\circ}C$ at $10^{\circ}$ and $15^{\circ}$ guide angles, respectively. The cracked rice ratio after milling was 18.67%-19.47%, and the broken rice ratio was 0.68% at a $10^{\circ}$ guide angle, which is the lowest in comparison to other guide angles. Energy consumption was lower when the guide was used compared to that with-out the use of the guide. The energy consumption tended to increase as the cutting roller guide angle increased. Conclusions: From the above results, we conclude that the cutting roller guide angles of $0^{\circ}$ and $10^{\circ}$ are suitable for producing high quality rice during milling with a cutting-type milling machine.