A method for improving milling quality based on pre-milling in the combined rice milling process

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-12-24 DOI:10.1016/j.ifset.2024.103911

Ze Sun , Anqi Li , Shouyu Ji , Hao Li , Zhuozhuang Li , Haonan Gao , Xinlei Wang , Xianle Li , Yanlong Han , Dan Zhao

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引用次数: 0

Abstract

The milling quality is crucial for both the nutritional and economic value of rice. Unfortunately, rice milling quality is constrained by the inherent characteristics of the rice mills. Therefore, optimising the rice milling process has become an urgent issue. In this study, the underlying cause of improved rice milling quality by pre-milling is elucidated through combining experimental and simulation. The results showed that the milling effect is enhanced due to the preferential debranning characteristic of the initial wear areas. Pre-milling creates initial wear areas in all parts of the rice grain, thereby improving milling efficiency. Ultimately, a method for determining the pre-milling time was developed by analysing the characteristics of retained bran on the surface of the rice grains. These findings provide useful guidance for optimising the combined rice milling process.

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.