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Comparative Grinding Behavior and Powder Characteristics of Basmati Rice Brokens

机译：印度香米碎料的比较研磨行为和粉末特性

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摘要

Dry grinding behavior and powder characteristics of raw and parboiled Pusa 1121 basmati rice brokens were assessed. Grinding duration was found to be having the role in deciding the ultimate size of ground particles with the particle size distribution and confirmed its direct influence on the characteristics of pretreated parboiled rice. Grinding laws namely Kick's, Rittinger's and Bond's law were applied. The grinding constants (K_K, K_R, W_I) for different laws reflected the dependency on grinding duration. Dry grinding of raw rice brokens produced higher fractionations on smaller sieve size in comparison with parboiled rice brokens in the identical grinder and grinding process. Dry grinding of raw and parboiled broken rice resulted in significant difference in powder characteristics. Consequently, the grinding time and powder characteristics of raw rice brokens are more viable in producing fine particulates than parboiled one.
机译：评估了生的和半熟的Pusa 1121印度大米碎料的干磨特性和粉末特性。发现碾磨时间在决定粒度分布的研磨颗粒的最终尺寸方面起作用，并证实了研磨时间对预处理的半熟米的特性具有直接影响。磨削定律，即踢定律，里廷格定律和邦德定律。不同定律的磨削常数（K_K，K_R，W_I）反映了对磨削时间的依赖性。与相同研磨机和研磨过程中的半熟米糠相比，干米糠的粉碎能在较小的筛子上产生更高的分馏率。生和半熟碎米的干磨导致粉末特性的显着差异。因此，生米碎的研磨时间和粉末特性比煮熟的米更能产生细颗粒。

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    Y. S. Yadav; K. Prasad;

  • 作者单位

    Sardar Swaran Singh National Institute of Bio-Energy, Jalandhar-Kapurthala Road, Wadala Kalan, Kapurthala -144601, Punjab, INDIA;

    Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal -148106, Punjab, INDIA;

  • 收录信息 美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
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