Rice polisher works: First, after milling more than whi […]
Rice polisher works: First, after milling more than white rice, remove the broken rice and chaff flakes, sprayed with water, run meter (so that the combination of endosperm and rice bran reduced, due to the addition of little water, only in A thin layer of film is formed on the surface of the rice grains, and the polishing time is not long, which has no effect on the moisture content of the rice. Then the rice grains enter the polishing chamber of the polishing machine to polish the surface of the rice grains under a certain pressure and temperature. Polishing can not only remove the floating bran on the surface of the rice grain, but also pre-gelatinize and glide the starch on the surface of the rice grain and make up the cracks by the starch gelatinization, so as to obtain the appearance quality of the crystal clear and bright color, and improve the storage performance and practicality of the rice Quality, so rice polishing is necessary.
Various types of rice polishers main structure is similar, the main part of the spray from the water, polishing parts, water supply system and spray mechanism, feeding device and discharge device is also an important device for all types of rice polishing machine. Part of the spray from the nozzle, nozzle cleaner, water mixer, feeding screw, stirring roller and other components. When the material flow meter, the flow was measured, thus controlling the amount of water.
The polishing part is the core part of the rice polisher, which is composed of feeding screw, polishing roller, octagonal sieve drum consisting of eight slices of rice sieve, outlet pressure door and so on. Among them, the polishing roller is divided into iron roller and sand roller according to the material properties. The design speed of the roller should be higher than that of the iron roller (the speed of the iron roller is about 5m / s, the polishing pressure is higher, the average value is 0.1MPa Sandline speed of about 15m / s, polishing pressure is low, the average value of 0.02MPa).
It is understood that the polishing process was first introduced from abroad into the country, the purpose is to remove the rice bran attached to the top of the rice, because rice bran will affect the taste, but also only polished once. Looks whiter, smelly polished rice relies on a good look to win more consumers. The processing enterprises in order to meet consumer preferences, and gradually increase the proportion of refined rice. However, due to unpolished rice doping is not full, immature or even incomplete particles, different sizes of rice, and even half a grain of miscellaneous grains. This is often perceived by consumers as "bad rice." In fact, the traditional one-shot shelling of rice preserves most of the nutrients of rice as much as possible. However, due to the low efficiency of traditional processing, enterprises are more willing to choose modern processing methods.