Influence of Moisture Content, Variety and Parboiling on Milling Quality of Rice Grains

• 作 者: Abozar NASIRAHMADI Bagher EMAD
• 机 构: DepartmentofAgriculturalMachinery,HarazExtentionandTechnologyDevelopementCentre
• 出 处: 水稻科学：英文版
• 发表日期: 2014年2期
• 关键词: 水分含量 碾磨品质 水稻籽粒 品种 航空公司 罗马尼亚 DOM 摄氏度 degree of milling head rice yield milling re
• 基金项目: The authors would like to thank Ferdowsi University of Mashhad, Iran for providing the laboratory facilities and financial support （Grant No. 15226）.

The effects of moisture content(8%, 10% and 12%), variety(Tarom and Fajr) and parboiling on milling quality of rice as a function of milling recovery(MR), head rice yield(HRY), degree of milling(DOM) and whiteness were investigated. The parboiled grains w