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KMID : 0380619930250050541
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.541 ~ p.545
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Effect of Different Milling Methods on Distribution of Particle Size of Rice Flours
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김길환/Kim, Kil Hwan
김영인/이상효/이현유/금준석/Kim, Young In/Lee, Sang Hyo/Lee, Hyun Yu/Kum, Jun Seok
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Abstract
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Two different methods (Sieve shaker, Elzone particle size analyzer) were used to investigate rice flour particle size obtained by various milling method. Results of Elzone particle size analyzer were more effective than Sieve shaker in determining particle size, and the distribution of particle size of rice flours was affected by the type of the milling methods used. A rice flour, prepared in a Pin mill had a particle size range of 60-500 mesh, and 30.38% of the sample was in the particle size range 200-270 mesh. A rice flour, prepared in a Colloid mill had a particle size range of 40-500 mesh and more of flour particles appeared in the range 140-200 mesh than any other particle size. A rice flour, prepared in a Micro mill had a particle size range of 140-500 mesh, and 41.62% of the sample was in the particle size range over 500 mesh. A rice flour, prepared in a Jet mill had a finer flour particle size was over the particle size range 500 mesh. The finer rice flour gave the highest L value and the lowest a value. The wet-milled flour particles were observed as a cluster of starch granules and the particles of rice flour (dry-milling) were observed as fragment of rice grains. Scanning Electron Photomicrographs revealed that visual differences in structure between milling methods, and similar results with Elzone particle size analyzer method in particle size.
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