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Studies on Milling Equipment Based on Surface Fat Content of Rice in Comparing the Degree of Milling

M. Shams-Ud-Din
Department of Food Technology, Bangladesh Agricultural University, Mymensingh

K. B. Bhattacharya
Central Food Technological Research Institute, Mysore, India

Abstract/ Executive Summary:

The investigation was carried out with a single indica variety of paddy and two emery (Minghetti and Satake) and two metal ( McGill and Satake ) laboratory type millers. The shelled brown rice was milled in these equipment within a range of 0-14% degree of milling. This degree of milling had been compared with the corresponding loss of surface fat content of the Kernel. The rice milled to a given loss of surface fat, the emery millers had to remove greater weight of material to remove an equivalent amount of surface fat as compared to metal millers.

Keywords: Milling, Rice, Fat

Location:

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity:

Objectives:

The objective to determine the quality of rice after milling

Methodology:

A single lot of an indica variety (Bangara Sanna) of paddy was used in the experiment. Approximately 12 kg; of the paddy was shelled with a rubber roller sheller; the unshelled paddy was separated from the brown rice with a Schule laboratory paddy separator and reshelled. The broken grains in the brown rice were separated by a hand-operated Scbule trier cylinder. The head brown rice was then milled to different degrees of milling in four different types ( two emery and two metal) of laboratory millers. These were : (a) Automatic Patent Minghetti, an emery cone polisher, (called here Minghetti emery) (b) Satake Grain Testing Mill, an emery miller, ( Satake emery) (c) McGill Miller No.1, with a metal roller, (McGill metal) (d) Satake Grain Testing Pearler ( Type OM-2B), a metal miller ( Satake metal ). Surface fat: This was determined by extracting 20 gm. of whole grains with two 40-ml. portions of petroleum ether (40-60°C ) with shaking at room temperature in 250 ml. conical flask . The calculated values were expressed as percentage of milled rice

Source of Information: Bangladesh J. Agril Sci. 5(2) : 223-227 : 1978

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The similar variation is also observed with the down side of the curves where the surface fat content is decreased with progressive milling. This variation reveals that the metal millers by grain-to-grain abrasion remove only (or mostly ) the true bran particles, while the emery mills by virtue of abrasion with emery surface scratch out varying amount of endosperm matter also. In other words the milling yield of emery mills would be less compared to metal mills if the surface fat content is taken for the determination of degree of milling of rice and thus a correction factor is to be considered to take care of mill-to-mill variation.

Knowledge Management: Journal