多场因素对糙米破碎影响实验研究

Experimental Study on The Influence of Multiple Factors on Brown Rice Breakage

运用MNSW型碾米机对糙米进行碾白实验,探究碾辊转速、碾白温度与糙米碾白时间对糙米破碎率的影响。根据预实验结果确定碾辊转速与碾白时间梯度,绘制破碎曲线,并对实验进行评估。结果表明在低温碾米时,碾辊转速在1200~1400 r/min范围内,糙米破碎率较低,碾白效果好;碾白时间在30~40 s时成品米白度已符合国家粮食色泽鉴定标准,碾白时间越长糙米破碎率越高。

The whitening experiment of brown rice was performed with MNSW rice milling machine,and the effects of rolling speed,whitening temperature and whitening time on the breaking rate of brown rice were investigated.According to the pre-experiment results,the roller speed and whitening time gradient were determined,the crushing curve was drawn.The results showed that the crushing rate of brown rice was lower and the whitening effect was better when the roll speed was 1200~1400 r/min.Also,when the whitening time was from 30 to 40 seconds,the whiteness of finished rice met the national standard of grain color identification.As a conclusion,the longer the whitening time,the higher the breakage rate of brown rice.