Meng Xiangyi, Jia Fuguo, Xiao Yawen, Han Yanlong, Zeng Yong, Li Anqi
College of Engineering, Northeast Agricultural University, Harbin, 150030 China.
J Food Sci Technol. 2019 Feb;56(2):674-682. doi: 10.1007/s13197-018-3522-2. Epub 2018 Nov 29.
The objective of this study was to evaluate the effect of operating parameters including milling weight (MW; 10, 95, 220, 345, 430 g), filling ratio (FR; 1, 1.4, 2, 2.6, 3) and milling duration (MD; 6, 30, 65, 100, 124 s) on head rice yield (HRY), whiteness index (WI) and specific energy consumption (Es). The experiments were conducted based on a vertical circulation mill employing a 5 level, 3 parameters CCD design and operating parameters were optimized using response surface methodology. During the processing, MW and MD had significant negative effects on HRY. On the contrary, they both had significant positive effects on WI. All the three parameters had a significant effect on Es Taking HRY, WI, Es as the evaluative index and degree of milling, temperature rise of milled rice as the restrictive index, the best combination of operating parameters was obtained, namely MW of 345 g, FR of 2.6 and MD of 30 s. The Pearson correlation coefficients between all the milling qualities were analyzed. Results showed that the temperature rise as an easy measurement index was highly correlated with the other qualities. The regression models between temperature rise and the other milling quality indices can assist in evaluating the quality of milled rice quickly and quantifiably.
本研究的目的是评估包括碾磨重量（MW；10、95、220、345、430克）、填充率（FR；1、1.4、2、2.6、3）和碾磨时间（MD；6、30、65、100、124秒）在内的操作参数对整精米率（HRY）、白度指数（WI）和单位能耗（Es）的影响。实验基于一台采用5水平、3参数中心复合设计的垂直环流磨进行，并使用响应面法对操作参数进行了优化。在加工过程中，MW和MD对HRY有显著的负面影响。相反，它们对WI均有显著的正面影响。所有这三个参数对Es都有显著影响。以HRY、WI、Es为评价指标，以碾磨程度、糙米温升为限制指标，得出了最佳操作参数组合，即MW为345克、FR为2.6、MD为30秒。分析了所有碾磨品质之间的皮尔逊相关系数。结果表明，温升作为一个易于测量的指标与其他品质高度相关。温升与其他碾磨品质指标之间的回归模型有助于快速、定量地评估糙米品质。
