Rice milling technology-comparison between edible rice and brewing rice

被引：0

作者：

Kawakami, Koji ^{[1
]}

机构：

[1] Technical Division, Grain Processing Group, Satake Corporation, 2-30, Saijo Nishihonraachi, Higashi-Hiroshima-shi, Hiroshima,739-8602, Japan

来源：

Toraibarojisuto/Journal of Japanese Society of Tribologists | 2019年 / 64卷 / 07期

关键词：

Abrasives; -; Fermentation; Grinding; (machining); Milling;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Rice milling technology has a great influence on edible rice quality as well as sake brewing. The purpose of rice milling for edible rice is to remove an embryo, a pericarp, a seed coat and aleurone layers. A part of an endosperm is also milled for sake brewing. One of the milling function is grinding, the other is friction. The feature of grinding is high circumferential velocity of abrasive rollers and low pressure of a milling chamber. The characteristic of friction is low circumferential velocity of them and high pressure of it. The combination of abrasive and friction type what is called the compass system is suitable for edible rice of Japonica. Only abrasive type is used for the milling of brewing rice. © 2019 Japanese Society of Tribologists. All rights reserved.

引用

页码：394 / 399