糙米加湿调质对其碾米性能影响的试验研究  

Effect of moisture conditioning treatment on milling characteristic of brown rice

作　　者：贾富国[1] 邓华玲[2] 郑先哲[1] 白士刚[1] 王福林[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030 [2]东北农业大学理学院,哈尔滨150030

出　　处：《农业工程学报》2006年第5期180-183,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：黑龙江省"十五"科技攻关项目(GB02B4040-1);哈尔滨市科技攻关计划项目(2005AA6CN178)

摘　　要：该研究以糙米（含水率12．5％）为原料，采用不同加湿量将糙米加湿调质，以降低硬度和脆性。依据不同润糙时间对试样进行碾米加工试验。用SAS软件分析了润糙时间及加湿量对碾米加工的能耗、整精米率影响规律。结果表明糙米在润糙开始后60～90min,加湿量为1.45%的情况下，碾米加工时可以降低能耗约30％，整精米率提高约10％。因此，采用加湿调质方法可以改善储藏后稻谷碾磨质量，提高精米率、降低能耗。The effect of moisture conditioning treatment on milling characteristic of brown rice was studied. Milling experiments were conducted for the brown rice（initial water content was 12.5%）, which were conditioned under different amounts of humidification and duration. Software SAS was used to analyze the effect of amount of humidification and duration on the head rice yield and energy consumption of brown rice milled. The reasonable parameters including amount of humidification of 1. 45% and duration of 60～90 min were obtained, which decreased energy consumption by 30% and increased head rice yield by 10%. Therefore, moisture conditioning treatment can improve milling quality of stored paddy due to the hardness and crispness of paddy reduced.

关 键 词：糙米 加湿调质 碾米性能 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]