Discord Server Twitter Donation Youtube Google+
Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
The basic development of rice polisher
#1
rice polisher development: Unpolished rice naturally has a coarse surface, with ridges that protect individual grooves, where the bran sits. Prior to polishing, the rice must go through a whitening process, designed to level out undulations naturally found in the caryopses of all rice varieties and this helps to remove the majority of the bran. However, the abrasive elements used cannot be made fine enough to remove all of the bran without damaging the grain, which is why polishing is required.

This gentler process, which removes dust, flour and bran residues, uses a pressing and rubbing technique to create friction. As the grains rub against each other, their surfaces are smoothed, removing the remainder of the bran, allowing more light to be reflected, which in turn makes the rice appear whiter and glossier.

Rice polishers are abrasive machines that use talc or some other very fine dust to buff the outer surface of rice kernels. In Japanese farming communities there is often a shared rice polishing machine. The first fully automated rice polishing machine is believed to have been patented by the English engineer and inventor Sampson Moore in 1861. In the 20th century, kitchen appliances for consumers were created that allowed individual cooks to polish rice in their homes.

The development of a frictional Rice Polisher is a major effort made to increase the acceptability of local rice owing to the importation ban placed on the imported rice and the willingness of the government to encourage the adequate processing of the local rice. This work is intended to: bridge the wide gap existing between the local/traditional ways of polishing rice and the modern methods; reduce the amount of premium placed on the use of sophisticated imported rice polishers and the local fabricated machines; improve the attractive shinning appearance of polished rice and packing properties; and remove final traces of dust, bran and flour from the rice surface.

The performance of paddy separator china-zjlg was theoretically and experimentally investigated as a function of change in separator sieve angle, paddy moisture content and feeding ratios. The separator performance was evaluated in terms of separator productivity, crack percentage, separator efficiency and energy requirements. The theoretical analyses revealed that the optimum sieve speed of 0.5 m/sec. (200 rpm) is recommended to prevent riding of material on the sieve surface. The experimental results revealed that the separator performance was in the optimum region under the following conditions: Sieve angle of 15 deg. Paddy moisture content of 14 %. Feeding ratio of 0.80.

 China-zjlg has industrial most advanced and complete inspection equipment, which can ensure the quality of the products, welcome to leave a message.
Reply




Users browsing this thread: 2 Guest(s)