MILLING CHARACTERISTICS OF PARBOILED RICE AND PROPERTIES OF THE MILLED RICE - STUDIES ON PARBOILED RICE .2.

The milling characteristics and the properties of milled rice of parboiled brown rice were investigated. The electric power consumption of parboiled brown rice using the abrasive type and friction type mill was higher than that of untreated brown rice. The electric power consumption by abrasive type mill increased with the increase of degree of gelatinization. When the degree of gelatinization was above 30%, the electric power consumption increased steeply. The electric power consumption by friction type mill decreased with the increase of the degree of gelatinization. However, the minimum value of parboiled rice was one and a half times as much as untreated brown rice. The temperature of milled parboiled rice was about 5-degrees-C higher compared with untreated materials. The broken kernel rate was higher when the degree of gelatinization was in range of 2 approximately 40%, while decreased when the degree was more than 50%. As the degree of gelatinization increased, the bulk density and whiteness decreased. The light transmittance, water absorption and color difference were increased due to increasing the degree of gelatinization.