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Processing > Lec 6. Milling > Flashcards

Lec 6. Milling Flashcards

1
Q

It is a milled rice particle which will not pass through a perforated sieve with a round perforation of 1.4mm but the length of the grain is shorter than 3/8 of the whole unbroken milled rice kernel.

A

Small Broken

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2
Q

It is a milled rice particle with a length of 6/8 or more of the length of the whole unbroken milled rice kernel.

A

Head Rice

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3
Q

It is a milled rice with a length of 3/9 or more but shorter than 6/8 of the length of the whole unbroken milled rice kernel.

A

Large Broken

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4
Q

It is often called as the aleurone layer (this is where the protein is being stored). It has very low starch content but has a high percentage of oil, protein, vitamins and minerals.

A

Bran (Darak)

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5
Q

What part is under the bran layer?

A
  • pericarp
  • tegmen
  • aluerone layer
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6
Q

It is the part of the grain attached to the panicle.

A

Pedicel

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7
Q

It is the part of the grain attached to the panicle.

A

Pedicel

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8
Q

Unhulled grain of rice. Rice comes from the field after threshing rice kernel with protective hull enclosing the grain.

A

Paddy, Rough Rice, Palay

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9
Q

Outcome when husk is separated from the paddy; sometimes called cargo rice or “pinawa” in the Philippines composed of bran, endosperm and the embryo.

A

Brown Rice

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10
Q

Grain after the removal of the hull and all or part of the bran layer from the rough rice.

A

Milled Rice

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11
Q

Outer layer of the brown rice consisting of the aleurone cells covering the endosperm of the rice grain.

A

Bran or “darak”

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12
Q

Outermost rough covering of the paddy grain (palea and lemma) consisting of the empty glumes, floral glumes and awn.

A

Rice Hull

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13
Q

Milled rice without any broken parts.

A

Whole Kernel

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14
Q

Ratio of the weight of grains that do not break in the process of milling and with a size of three-fourth (3/4) or more of the whole grain to the total weight of milled rice, expressed in percent.

A

Percent Head Rice

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15
Q

Measure of the ability of the machine to remove the hulls without breaking the grain

A

Coefficient of Wholeness

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16
Q

Product of the coefficient of hulling and the coefficient of wholeness of grains, expressed in percent.

A

Hulling efficiency

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17
Q

Measure of the ability of the machine to remove the hull.

A

Coefficient of hulling

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18
Q

Weight of paddy per unit loading time into the hopper/intake pit, expressed in kilogram per hour.

A

Input capacity

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19
Q

Quantity of paddy that the rice mill can process to a specified quality per total milling time, expressed in kilogram per hour.

A

Milling capacity

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20
Q

Extent or degree by which the bran layer of the brown rice is removed as a result of whitening

A

Milling degree

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21
Q

Most rice varieties are composed of roughly?

A

20% rice hull or husk
11% bran layers
69% starchy endosperm

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22
Q

Total milled rice contains?

A

whole grains or head rice
broken

23
Q

The by-products in rice milling are?

A

rice hull
rice germ (embryo)
bran layers
fine broken

24
Q

The principles of rice milling

A
  1. Husk Removal
  2. Bran Separation
  3. Polishing
25
Q

The primary principle of rice milling is to efficiently remove the husk or outer shell from the paddy grain. This process is typically achieved through hulling machines or equipment.

A

Husk Removal

26
Q

After husk removal, the next principle involves separating the bran layer from the inner kernel or endosperm. This separation is important for producing white rice or various grades of milled rice.

A

Bran Separation

27
Q

It is the process of removing the remaining bran
layer and outer surface of the kernel to enhance appearance, texture, and taste. While polishing is optional, it’s often employed to produce polished or white rice.

A

Polishing

28
Q

It is the process of removing the remaining bran
layer and outer surface of the kernel to enhance appearance, texture, and taste. While polishing is optional, it’s often employed to produce polished or white rice.

A

Polishing

29
Q

More than 40% presence of bran streaks in a sample grain.

A

Under milled rice

30
Q

21%-40% presence of bran streaks in sample grains.

A

Regular milled rice

31
Q

1% to 20% presence of bran streaks in sample grain.

A

Well milled rice

32
Q

Bran layers are completely removed. (0%)

A

Overmilled rice

33
Q

Ratio of the weight of milled rice to the total weight of paddy, expressed in percent.

A

Milling Recovery

34
Q

Maximum recovery is ____ depending on the rice variety.

A

69-70%

35
Q

commercial millers are happy when they achieve ____ milling recovery.

A

65%

36
Q

Some village type rice mills have ___ milling recovery.

A

55% or lower

37
Q

The Basic Operations Of Rice Milling are:

A

Step 1: Pre-cleaning
Step 2: De-stone
Step 3: Removing the husk
Step 4: Paddy separation
Step 5: Whitening or polishing
Step 6: Grading
Step 7: Rice Weighing and Bagging

38
Q

Generally, paddy contains several foreign materials like straw, soil,
weed seeds, etc. when it comes into the mill. These all must be removed before hulling.

A

Step 1: Pre-cleaning

39
Q

This process involves removing the small stones from the paddy.

A

Step 2: De-stone

40
Q

This process involves removing the small stones from the paddy.

A

Step 2: De-stone

41
Q

This process involves removing the small stones from the paddy.

A

Step 2: De-stone

42
Q

Most pre-cleaners have two separation processes of materials:

A
  • The first separation is done by removing the objects
    that are larger than the grain.
  • The second separation retains the grains but allows broken grains, small stones and weed seeds to pass through.
43
Q

Brown rice is produced by ____ from coarse rice. The husk is moved by friction as the sheaf of rice passes between two abrasive surfaces which move at
distinct speeds.
After the process of dehusking, the husk is removed by
suction method. And therefore it is transported to a storage dump outside the mill.

A

Step 3: Removing the husk

44
Q

The unhusked paddy rice from brown rice is separated by
the paddy separator. Paddy separators operate by using the
differences in certain gravity, buoyancy, as well as the size between paddy and brown rice.

A

Step 4: Paddy separation

45
Q

Process of removing all or part of the bran layer and germ from the brown rice.

A

Whitening

46
Q

Improve the appearance of milled rice by removing remaining bran particles and by polishing the exterior of the milled rice kernel.

A

Polishing

47
Q

It is the process of separating small and
large brokens from the head rice. It
involves the separation of grains of
different thickness or length.
The objective of this is to obtain more
uniform milled rice product.

A

Step 6: Grading

48
Q

This refers to the ratio of length and width of the whole brown rice kernel.

A

Sub-type of paddy

49
Q

The brown rice grain has a length-width ratio of 3.0 or more.

A

Slender

50
Q

The brown rice grain has a length/width ratio of 2.0 or more but smaller than 3.0.

A

Bold

51
Q

The brown rice grain has a length-width ratio smaller than 2.0

A

Round

52
Q

In general, rice is sold in 50 kg per sack, so that it must be weighed
and labeled properly. Although the majority of the rice mills employ a
method of manual mechanical weighing which is very accurate. Fast
electronic systems are also available.

A

Step 7: Rice weighing ang bagging

53
Q

In general, rice is sold in 50 kg per sack, so that it must be weighed
and labeled properly. Although the majority of the rice mills employ a
method of manual mechanical weighing which is very accurate. Fast
electronic systems are also available.

A

Step 7: Rice weighing ang bagging

Processing (11 decks)

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