The paper presents results of study on the effects of moisture content and paddy mixture ratio (defined as the mass percentage of paddy accompanied with brown rice when arriving into rice whitener machineon milling characteristics of rice grains. The experiments were conducted at four levels of moisture contents (MC), namely 8, 10, 12 and 14% (w.b.) and five levels of paddy mixture ratio (PMR), including 2, 3, 4, 5 and 6%. The milling characteristics weredetermined in terms of fissured kernels (FK), Head Rice Yield (HRY), whiteness percentage (WP) and whiteness index (WI). The results revealed that as PMR increased from 2 to 6%, the values of FK and WP decreased, whilst HRY decreased by increasing PMR from 2 to 6%. At all of the evaluated PMRs, the values of HRY, WP and WI decreased by decreasing MC from 14 to 8% (w.b.). It was observed that with decreasing MC from 14 to 10% (w.b.), the number percentage of FK decreased and then the further decrease in MC from 10 to 8% (w.b.) caused the FK to increase. It was concluded that in the whitening process, if rice grains arrived into the whitener with higher levels of PMRs, higher values of HRY could be obtained for the product. This is also accompanied with lowerWPs
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机译：本文介绍了水分含量和稻米混合比（定义为进入稻米增白机时稻米与糙米的质量百分比）对稻米碾磨特性的影响的研究结果，在四个水分含量水平上进行了试验。 （MC），即8％，10％，12％和14％（wb）以及5种水平的稻谷混合比（PMR），包括2、3％，4％，5％和6％。碾磨特性由裂谷粒（FK）确定。 ），稻米产量（HRY），白度百分比（WP）和白度指数（WI）。结果显示，随着PMR从2增加到6％，FK和WP值降低，而HRY通过将PMR从2增加而降低至6％。在所有评估的PMR中，HRY，WP和WI的值均通过将MC从14降低到8％（wb）而降低;观察到，当MC从14降低到10％（wb）时，HRY，WP和WI的值降低了。 FK百分比下降，然后MC进一步从10（wb）下降到8％（wb） e FK增加。得出的结论是，在增白过程中，如果米粒进入PBL含量较高的增白剂中，则该产品可获得更高的HRY值。这也伴随着较低的WP
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