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KMID : 1024420030070010031
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Food Engineering Progress
2003 Volume.7 No. 1 p.31 ~ p.36
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Milling Characteristics after Temperature Conditioning of Brown Rices
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Han Chung-Su
Kim You-Ho
Kang Tae-Hwan
Jo Seong-Chan
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Abstract
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This study was to find out the relationships between whiteness, hardness, crack ratio, broken rice ratio, increased grain temperature, moisture content, electric energy consumption, and optimum conditioning of grain temperature for the milled rice efficie
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KEYWORD
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temperature conditioning, crack ratio, Broken rice ratio, brown rice
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