A method for improving milling quality based on pre-milling in the combined rice milling process

Abstract

The milling quality is crucial for both the nutritional and economic value of rice. Unfortunately, rice milling quality is constrained by the inherent characteristics of the rice mills. Therefore, optimising the rice milling process has become an urgent issue. In this study, the underlying cause of improved rice milling quality by pre-milling is elucidated through combining experimental and simulation. The results showed that the milling effect is enhanced due to the preferential debranning characteristic of the initial wear areas. Pre-milling creates initial wear areas in all parts of the rice grain, thereby improving milling efficiency. Ultimately, a method for determining the pre-milling time was developed by analysing the characteristics of retained bran on the surface of the rice grains. These findings provide useful guidance for optimising the combined rice milling process.