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The Milling Characteristics of Cutting Type Rice Milling Machine Depending on the Number of a Cutting Roller’s Air Vent and Blowing Velocity

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study aimed to identify milling characteristics depending on the number of a cutting roller’s air vent and blowing velocity to remove rice bran by the cutting type milling machine which can minimize the conventional milling process. The level of whiteness was found to be 38±0.5 in all the conditions, showing consistent whiteness levels during milling. The rice temperatures turned out to be 15.4 and 14.6oC which were rather low-level under the conditions of the cutting roller with 3 vents and blowing velocities of 35 and 40 m/s respectively. Cracked rice ratio was 2.13% under the conditions of the cutting roller with 3 vents and a blowing velocity of 35 m/s. Broken rice ratio showed the range of 0.762-0.869%, reflecting a low level. Turbidity after milling was decreased, as blowing velocity became faster. Energy consumption for milled rice production was decreased, as blowing velocity became faster. The optimum milling condition for cutting type milling machine depending on air vent number of cutting roller and blowing velocity was found to be 3 vents and 35 m/s.

저자
  • 조병효(충북대학교 바이오시스템공학과) | Byeong Hyo Cho
  • 강신형(함양군청) | Sin Hyeong Kang
  • 원진호(충북대학교 바이오시스템공학과) | Jin Ho Won
  • 이희숙(충북대학교 소비자학과) | Hee Sook Lee
  • 강태환(공주대학교 생물산업기계공학전공) | Tae Hwan Kang
  • 이동일(충북대학교 바이오시스템공학과) | Dong Il Lee
  • 한충수(Corresponding author) | Chung Su Han