Milling characteristics of a friction laboratory rice mill

Abstract

Using a friction laboratory mill, a series of milling tests were carried out with long- and bold-grained rice, IR 36. The process of milling can be divided into husking and polishing; husking was rapid, while polishing was relatively slow. Prolonged continuous-milling increased the degree of polishing slightly, but caused a drastic increase in breakage. The intermittent-milling permits an over milling without an increase in breakage. No reduction in the percentage of broken rice was achieved by 2-stage milling, i.e. husking by a rubber roll huller and then polishing by a mill.