抄録
This study was to identify proper blowing velocity conditions to remove rice bran during milling. The milling characteristics were measured at four levels of blowing velocity 20, 25, 30, 35 m/s.
The rise of grain temperature of milled rice was the lowest, 16.9 °C at 35 m/s. The differences of cracked ratio and broken rice occurrence ratio between before and after milling were found to be slightly lower at 35 m/s than other blowing velocities. Turbidity was decreased at high blowing velocity, and showed the lowest value at 35 m/s.
