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Position: Home > Articles > Study on the Relationship between, the Moisture Content of Brown Rice and Milling Characteristics Journal of Northeast Agricultural University(English Edition) 2006,13 (1)

Study on the Relationship between, the Moisture Content of Brown Rice and Milling Characteristics

作  者:
BAI Shigang;JIA Fuguo;NAN Jingfu
单  位:
;Engineering College, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC
关键词:
brown rice;moisture content;milling characteristics
摘  要:
An experiment about rice milling was made to study on the relationship between the different moisture content of brown rice and the energy consumption, the broken rice rate, the crack rate and the head rice yield. It could be concluded that the head rice yield increased at first falls and then along with the raise of moisture content and it could reach the maximum 70.78% when moisture content was 15.5%; the energy consumption of rice milling decreased along with the increase of moisture contents; thebroken rice rate fell at first and then increased along with the raise of moisture contents and it could reach the minimum 4.28% when the moisture content was 15.5%.

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