糙米的含水率与其碾米性能的影响规律研究  

Study on the relationship between the moisture content of rice and milling characteristics

作　　者：贾富国[1] 南景富[2] 白士刚[1] 

机构地区：[1]东北农业大学工程学院,黑龙江哈尔滨150030 [2]黑龙江科技学院,黑龙江哈尔滨150027

出　　处：《东北农业大学学报》2006年第5期665-668,共4页Journal of Northeast Agricultural University

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

摘　　要：文章以不同含水率的糙米为试样进行碾米加工试验,研究糙米的含水率对精米率、碾米加工的能耗、裂纹率及碎米率的影响规律。研究证实:糙米加工的整精米率随糙米含水率的增加而呈现先增后降的变化规律,在含水率增至15.5%时精米率达到最大值70.78%;磨米加工能耗随糙米水分含量的增加而单调减小;裂纹率随糙米含水率的增加而减小;碎米率随糙米含水率增加的变化规律为先降后增,在含水率15.5%时达到最小值4.28%。In this paper, the brown rice of different moisture content are taken to samples and the samples are tested by rice milling. Study on the relationship of milling energy consumption and the rate of broken rice and the crack rate to the moisture content of rice. It can de concluded that the rate of polished rice falls after increases first along with the raise of moisture contents and it can be reached the maximizing 70.78% in moisture content 15.5%; the energy consumption of milling rice decreased along with the increase of moisture contents; the rate of broken rice increases after falls first along with the raise of moisture contents and it can be reached the minimum 4.28% in moisture content 15.5%.

关 键 词：糙米 含水率 碾米性能 

分 类 号：S511[农业科学—作物学]