Information about china-zjlg Paddy Husker


The quality of rice is related to the quality of operat […]

The quality of rice is related to the quality of operation of the husker. A full understanding of the process characteristics of rice can help increase the shelling rate of the raker, reduce the crushing of the shell and damage to the surface of the brown rice, increase production, and reduce consumption.

The process of removing the hulls from rice is called paddy husker, and its machinery is called rubber roller husker.

Process characteristics of rice mainly include physical properties (seed structure, surface condition, roughness, bulk density, density, popping rate, strength, etc.), chemical composition (moisture, protein, fat, starch, fiber, minerals, vitamins, etc.) And the nature of the population (slump, porosity, automatic classification, etc.), and a full understanding of the technological characteristics of rice, will help increase the shelling rate of the husker, reduce the crushing of the shelling and the damage of the brown rice surface, and increase the yield. , Reduce consumption.

The selection of rice should pay attention to:

1. The type of rice determines the traits of rice husk. Generally, the rice husks of indica rice are thinner and looser than those of indica rice, and the outer villus and japonica rice are denser and longer than those of indica rice. Therefore, japonica rice is easier to shell than japonica rice.

2. The rice husk is composed of inner and outer nymphs and escarpment. The inner and outer nymphs are hooked and wrapped around the brown rice. The splicing force is related to the type, variety and maturity of rice, and has a greater impact on the husk; Protecting the inflorescence protects the inner and outer linings and has little effect on the shelling. The outer surface of the rice hull is rough and the inner surface is smooth, which is conducive to shelling.

3. There was almost no binding force between rice husk and brown rice, and there was a certain gap. The gaps on both sides of rice were the smallest, the ventral and back gap was middle, and the top gap was the largest.