PHYSICAL PROPERTIES AND MILLING CHARACTERISTICS OF RICE (Oryza sativa L.)

V. SHOBHAN NAIK¹*, NAGENDRAM VEERAPAGA², SOMESHWARA RAO^3
1College of Agricultural Engineering, Madakasira, Acharya N.G. Ranga Agricultural University, Andhra Pradesh, India
²College of Agricultural Engineering, Madakasira, Acharya N.G. Ranga Agricultural University, Andhra Pradesh, India
³College of Agricultural Engineering, Madakasira, Acharya N.G. Ranga Agricultural University, Andhra Pradesh, India
* Corresponding Author : shoban025@gmail.com

Received : 13-10-2016     Accepted : 30-11-2016     Published : 06-12-2016
Volume : 8     Issue : 59       Pages : 3301 - 3305
Int J Agr Sci 8.59 (2016):3301-3305

Keywords : Brown rice, Head rice, Moisture content, Paddy, Polishing time
Academic Editor : Ratnaraj C. H., Basavaraj
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

The physical properties of grains are necessary for effective design of processing and storage machinery. Various physical properties of paddy, brown rice and head rice were determined for Hamsa variety of rice at 9.61% wet basis (w.b) and the milling characteristics of rice were found at 8, 10 and 12 % (w.b) moisture content (m.c) of brown rice. Geometric mean diameter, sphericity, test weight, true density, porosity and angle of repose for paddy were3.54 mm, 0.39, 22.09 g, 1160 kg.m-3, 48.19 % and 31.44°, respectively. The corresponding values 2.88 mm, 0.46, 19.31 g, 1510kg.m-3, 38.90%, and 30.22° were for brown rice and 2.86 mm, 0.47, 17.32 g, 1430kg.m-3, 44.43% and 30.16° for head rice, respectively. For this variety, the maximum degree of polishing of 15.08% was obtained at 8% m.c of brown rice polishing for 60 s and the maximum head rice yield of 89.05% was obtained at 8% m.c of brown rice for polishing time of 15s. The head rice yield decreases and broken content increases with the increase in m.c and polishing time.