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Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice.

Kalpanadevi, C. and Vasudeva, Singh and Subramanian, R. (2019) Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice. Journal of Food Science and Technology, 56 (8). pp. 3900-3909. ISSN 0022-1155

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Abstract

The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agonibora were classified as long and medium, IR64 as long and slender, and Basmati as extra-long and slender. The head rice yield (HRY) was higher with abrasive milling (61–75%) compared to friction milling (10–60%) although it required longer milling duration. Lower grain thickness, hardness and, amylose and higher bran fat content reduced the friction milling duration while these properties prolonged the duration in abrasive milling. Agonibora variety with low amylose content and high-fat content exhibited the highest HRY in both the types of milling. The study revealed that the selection of milling process should be made with due importance to grain geometry as well as its chemical properties.

Item Type: Article
Uncontrolled Keywords: Abrasive milling Degree of milling Friction milling Head rice yield Physicochemical properties
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2020 06:41
Last Modified: 23 Mar 2020 06:41
URI: http://ir.cftri.com/id/eprint/14243

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