Test Milling

Humol, Vilyn M.                                                                                               March 30, 2016

2011-64253                                                                                                  April 07, 2016

EXERCISE No. 7

Test Milling

1. MATERIALS AND METHODS

1. List of Materials

1. Equipments/Instruments

1. SATAKE laboratory rubber roll
2. SATAKE abrasive whitener
3. Sample pans
4. Digital balance
5. 4.2 indented tray
6. Grain counter
7. 4/64 perforated sieve

1. 400 grams of clean paddy sample (200 grams per group/trial)

1. Methods

1. Hulling

200 grams samples of clean paddy (W1) were obtained from the pan and were weighed using the digital balance right after. The clean paddy sample was then subjected to hulling with the SATAKE laboratory rubber roll.

In using the laboratory rubber roll, the first step was to adjust the clearance of the rubber roll according to the size of the grain. The laboratory technician has already set the rubber roll prior to the start of the exercise. The huller was then started and the grains were put into the hopper. Next, the slide valve was opened slowly until it is fully open. Lastly, the sample was discharged from the huller. The sample contained brown rice (W2) with unhulled paddy (W3). The hull (W3) was also discharged from the huller but was discharged separately from the brown rice and the unhulled paddy.

After getting the discharged sample of the brown rice and the unhulled paddy from the laboratory rubber roll huller, the unhulled paddy was then manually separated from the brown rice. Using the 4.2 indented tray, the broken brown rice was separated from the whole brown rice (W4). The process was done by passing the grains through the tray by shaking it for 5 to 10 times. 1000 grains of the whole brown rice was obtained using the grain counter and was then weighed (W5).

1. Whitening

The hull that was obtained from the hulling process was manually dehulled and was then weighed using the digital balance (W6). Together with the brown rice discharged from the rubber roll huller, the manually dehulled unhulled paddy was subjected to the SATAKE abrasive whitener for whitening (W7). After a minute have passed, the whitened rice was discharged from the whitener and was weighed (W8). Using the 4/64 perforated sieve, the  brewer’s rice was separated from the whitened rice and was weighed (W9).  The broken milled rice (W11) was also separated from the whole milled rice (W10) by using the 4.2 indented tray. Lastly, 1000 grains from the whole milled rice was separated using the grain counter and was weighed (W12).