The Main Working Process of Paddy Separator


The rice grains are composed of chaff, cortex, embryo a […]

The rice grains are composed of chaff, cortex, embryo and endosperm. The weight percentage of each part is: 18 to 21% of the chaff, about 6% of the cortex, 66 to 70% of the endosperm, and 2 to 3% of the embryo. The chemical composition of each component using paddy separator is to separate the endosperm from other parts with a minimum degree of crushing, so as to produce rice with good eating quality. It is the process of removing the cleaned rice grains from the hull (collage) and cortex (stratum).

The net brown rice separated from rice by shelling and grain coarsening contains more fiber on the surface and affects the eating quality. Milling rice removes the skin of brown rice, which becomes the process of rice. Mechanized rice milling using mechanical action to remove skin layers; soaking brown rice with a chemical solvent to soften the skin layer, and dissolving the fat contained in the skin layer and embryo into the solvent, and then removing the skin by a lighter mechanical action, said chemical Milling rice. However, the latter is not used in practical production. The mechanical rice mill grinds the skin by rubbing and milling the rice mill. The main working mechanism of the paddy separator is the whitening room, which is the space where the brown rice is crushed into white rice. There are rotating roller and local pressure device (rice knife, pressure screen bar) and peripheral rice sieve to exclude rice from the grain. Milled rice bran.

In order to reduce the pressure on the rice grains during milling, the reduction of broken rice and the conversion of brown rice to high-precision rice generally require 2 to 4 rice milling machines to gradually remove the skin. The milled white rice needs to be finished, including separating the whole grain rice and broken rice with a screening machine and a concentrator. The finished rice products of a certain size are removed by the paddy separator to remove the crumbs adhered to the surface of the rice grains, and sometimes the rice is cooled. The machine is cooled by suction and it becomes finished rice.