Abstract
The International Rice Research Institute (IRRI) Test Tube mill was evaluated in terms of milling performance in comparison with a McGill No. 2 Mill and the Kett “Pearlest” polisher. Head rice yield (HRY) and degree of milling (DOM), evaluated in terms of percent bran removal or the percentage of weight lost in milling of brown rice, were compared using sample lots of medium- and long-grain rice at 12 and 15% MC. The milling effect of each mill on the shape and size of kernels was compared and analyzed using a Satake image analysis system and a video microscope. HRY versus milling duration curves were determined for the three mills. The removal of bran as the milling duration increased resulted in a linear reduction of HRY for each mill, although the relationship varied for each mill. The type of mill, the moisture content (MC) of the samples, and milling duration affected HRY. The type of mill and milling duration affected the shape and dimensions of the milled rice kernels.
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