Journal articles: 'Rice milling'

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Dhankhar, Poonam. "Rice Milling." IOSR Journal of Engineering 4, no. 5 (May 2014): 34–42. http://dx.doi.org/10.9790/3021-04543442.

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Aisah, Aisah. "ANALYSIS OF THE FUCTIONAL ROLE OF RICE MILLING COMPANY ON THE WELFARE OF RICE FARMERS IN THE SUB-DISTRICT BUAY MADANG TIMUR DISTRICT OKU TIMUR." Jurnal AKTUAL 16, no. 1 (April 30, 2019): 47. http://dx.doi.org/10.47232/aktual.v16i1.6.

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Rice Milling Company is rice industry’s oldest and largest classified in Indonesia, which is able to absorb more than 10 million workers, handles more than 40 million tons of grain. Rice Milling Company agro-industy is the central point, because this is where the main product is obtained in the form of rice and raw materials for advanced processing of food and industrial products. Rice Miling Unit in the district of OKU Timur there is some skala, ranging form small-scale, medium-scale to large-scale. Fuctional benefits of each different scale milling is also different. The average rice farmers often sell gabahnya to the rice milling unit closest to the place residence, whether it is large-scale, medium and small. Rice produced by the milling-grinding different quality. Usually when a large-scale millimg yield of rice is cleaner than the other scale. But it does not become a reference for milling grain milling usually depends on consumer demand. The purpose of the study are : 1. To determine levels of volume (tonnage) and the retention time of each service fuctional rice storage (barns) wich carried a different scale rice milling unit. 2. To determine differences in the bebefits of economic transactions received by farmers and rice millers of different scale of business, especially when seen from the level of the milling costs, the purchase price of rice by rice milling unit, and the quality of milling services and service scale. The result show that : the fuctional role of each is different milling. Large-scale milling has three fuctional roles are : Processing, storage and distribution. Medium-scale miling functional has two roles, namely : processing and distribution. While small-scale rice milling unit has only two functional roles are : processing and storage.

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MIZUNO, Hidenori. "Rice Milling Technology." Journal of the Society of Mechanical Engineers 117, no. 1144 (2014): 144–45. http://dx.doi.org/10.1299/jsmemag.117.1144_144.

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Mir, Shabir Ahmad, Sowriappan John Don Bosco, Manzoor Ahmad Shah, Mohammad Maqbool Mir, and Shaiq Ahmad Ganai. "Rice: Parboiling and Milling Properties." International Journal of Food Engineering 11, no. 6 (December 1, 2015): 777–87. http://dx.doi.org/10.1515/ijfe-2015-0204.

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Abstract Parboiling is a hydrothermal processing technique during rice has to pass through many stages which alter the physicochemical properties and nutritional profile of grain. Different parboiling techniques have been developed for preparation and industrialization of rice. During parboiling process, starch granules are gelatinized and retrograded as a result various changes occur in rice kernel, which affects its quality parameters. Parboiling has marked influence on organoleptic properties, improved the strength and nutritional profile of grain. Parboiling treatment principally brings the characteristic change in rice grain such as milling, cooking, storage and eating qualities. Milling is an important unit operation for removing the husk and bran from the rough rice. Milling significantly affects the cooking and nutritional properties of rice. The important parameters focussed during milling are the head rice yield and kernel hardness. Milling technology is therefore geared to obtain maximum outturn of milled rice and to reduce breakage.

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Z. Pan, K. S. P. Amaratunga, and J. F. Thompson. "Relationship Between Rice Sample Milling Conditions and Milling Quality." Transactions of the ASABE 50, no. 4 (2007): 1307–13. http://dx.doi.org/10.13031/2013.23607.

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Putri, Tursina Andita, Nunung Kusnadi, and Dwi Rachmina. "KINERJA USAHA PENGGILINGAN PADI, STUDI KASUS PADA TIGA USAHA PENGGILINGAN PADI DI CIANJUR, JAWA BARAT." Jurnal Agribisnis Indonesia 1, no. 2 (December 1, 2013): 143. http://dx.doi.org/10.29244/jai.2013.1.2.143-154.

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<em>It is assumed that government policy to protect farmer’s income by maintaining a high grain price that leads to a high production cost of rice milling combine with a policy that keeping the rice at relatively low price to protect consumer, causes a low profit of rice milling business. To prove it, multiple case study was conducted to portray the performance of rice milling business by identifying and analyzing the cost and revenue structure of rice milling business. In this study, three types (maklon, non maklon, and combination of both) of rice milling business were selected. The biggest cost of rice milling business is the cost of purchasing grain, while the main revenue derived from rice. The rice milling business can still tolerate a 9.81 persent increase of the grain price. It is equal to the maximum price of grain Rp 4281,93 per kg GKP. While the decline in the price of rice that can still be tolerated is of 10.34 percent that’s referred to a minimum price of rice Rp 8120.00 per kg. The largest proportion of the rice milling business profit is not derived from rice as main product but from the by product such as rice bran, rice husk, broken rice, and groats. Type of businees, price of inputs and outputs, and by-product management would be the key variables that determine the business performance. These variables should be more studied in the future research.</em>

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Kim, Hoon, Dong-Chul Kim, Se-Eun Lee, and Oui-Woung Kim. "Milling Characteristics of Milled Rice According to Milling Ratio of Friction and Abrasive Milling." Journal of Biosystems Engineering 34, no. 6 (December 25, 2009): 439–45. http://dx.doi.org/10.5307/jbe.2009.34.6.439.

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Zhang, Hui, Yu-Jun Zhu, An-Dong Zhu, Ye-Yang Fan, Ting-Xu Huang, Jian-Fu Zhang, Hua-An Xie, and Jie-Yun Zhuang. "Identification and Verification of Quantitative Trait Loci Affecting Milling Yield of Rice." Agronomy 10, no. 1 (January 5, 2020): 75. http://dx.doi.org/10.3390/agronomy10010075.

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Rice is generally consumed in the form of milled rice. The yield of total milled rice and head mill rice is affected by both the paddy rice yield and milling efficiency. In this study, three recombinant inbred line (RIL) populations and one F4:5 population derived from a residual heterozygous (RH) plant were used to determine quantitative trait loci (QTLs) affecting milling yield of rice. Seven traits were analyzed, including recovery of brown rice (BR), milled rice (MR) and head rice (HR); grain yield (GY); and the yield of brown rice (BRY), milled rice (MRY) and head rice (HRY). A total of 77 QTLs distributed on 35 regions was detected in the three RIL populations. Four regions, where qBR5, qBR7, qBR10, and qBR12 were located, were validated in the RH-derived F4:5 population. In the three RIL populations, all the 11 QTLs for GY detected were accompanied with QTLs for two or all the three milling yield traits. Not only the allele direction for milling yield traits was unchanged, but also the effects were consistent with GY. In the RH-derived F4:5 population, regions controlling GY also affected all three milling yield traits. Results indicated that variations of BRY and MRY were mainly ascribed to GY, but HRY was determined by both GY and HR. Results also showed that the regions covering GW5–Chalk5 and Wx loci had major effects on milling quality and milling yield of rice. These two regions, which have been known to affect multiple traits determining grain quality and yield of rice, provide good candidates for milled yield improvement.

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Chung, Bonhee, Fatimah Mohamed Arshad, Kusairi Mohd Noh, and Shaufique Fahmi Sidique. "Cost analysis of rice milling: a case study of 7 rice mills in Malaysia." Journal of Agribusiness in Developing and Emerging Economies 6, no. 2 (November 14, 2016): 173–90. http://dx.doi.org/10.1108/jadee-05-2014-0019.

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Purpose The purpose of this paper is to examine the long-run profitability of rice milling operation in Malaysia and see how sensitive it is to changes in paddy purchases, rice recovery ratio and paddy price. Design/methodology/approach Using a purposive sampling technique and semi-structured interviews, seven rice mills in Malaysia were selected to obtain data on operational details and business accounts. The paper provides a qualitative and descriptive account of the rice mill’s profitability by using cost curves, a simple linear regression and the Monte Carlo simulation. Findings The rice milling operation in Malaysia is profitable in the long run, provided that there is a market for by-products. Large private mills have lower average costs, helping them obtain higher profit margins. Public mills that receive a rice miller subsidy are more protected than small private mills that operate without the rice miller subsidy and under price controls. Changes in paddy purchases, paddy price and recovery ratio affect the profitability to varying degrees. Research limitations/implications Incomplete information provided by the interviewees. The analysis result is only a rough estimate. However, it may provide a useful insight into the Malaysian rice milling sector and its competitiveness. Originality/value There are few economic studies of the rice milling sector in Malaysia. However, it plays an important role along the rice supply chain. There is a need for better understanding of the industry in order to obtain economic sustainability and effective policies. This paper provides the gap by providing an insight into the long-run profitability of rice milling operation in Malaysia.

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Altheide, MC, RO Morawicki, and TJ Hager. "Impact of milling and water-to-rice ratio on cooked rice and wastewater properties." Food Science and Technology International 18, no. 3 (June 2012): 291–98. http://dx.doi.org/10.1177/1082013211428001.

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Due to the environmental concerns and expense associated with the disposal of wastewater after industrial cooking of rice, the purpose of this study was to evaluate the extent of leaching, water uptake and volumetric expansion of rice during cooking at various milling durations and water-to-rice ratios. Two cultivars of Arkansas rice, a long grain (Francis) and a medium grain (Jupiter), were milled for 10, 20, and 30 s with a laboratory mill. Samples were cooked in aluminum foil covered beakers at water-to-rice ratios of 10:1, 15:1, and 20:1. After 20 min, rice was weighed for water uptake and measured for volumetric expansion using hexane displacement. The excess cooking water was evaluated for total solids, amylose, and protein to determine the extent of leaching. Water uptake and volumetric expansion significantly increased with milling duration in both cultivars. Leached solids increased as the water-to-rice ratio increased in Francis and increased with milling duration in Jupiter; however, the amylose content of leached solids was unaffected by the water-to-rice ratio in both cultivars. Thus, shorter milling durations may limit the extent of leaching during cooking, as observed with Jupiter, while a lower water-to-rice ratio may reduce wastewater contamination for cultivars similar to Francis.

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Odek, Zephania R., and Terry J. Siebenmorgen. "Estimating Head Rice Yield of Long-Grain Rice using a Bending Force Instrument." Applied Engineering in Agriculture 35, no. 3 (2019): 319–23. http://dx.doi.org/10.13031/aea.13244.

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Abstract. Head rice yield is an important index of rice quality. The official procedure for determining head rice yield requires a 1000-g sample of rough rice or a lesser sample of rough rice for a modified procedure. In certain situations, such amounts of rough rice may not be available for conducting an actual milling analysis; thus, there is a need to provide alternative methods of estimating head rice yield using a smaller sample. In this study, a PaddyCheck instrument was used to individually measure the three-point bending strength of approximately 250 rough rice kernels per sample. The instrument then classified the kernels as either “hard,” “soft,” or “broken by a force <17 N” (BBF). Additionally, each kernel was individually illuminated using polarized light as a means of estimating chalkiness. The kernel parameters measured using the PaddyCheck were then used to develop an equation for estimating head rice yield, based upon head rice yields determined using a modified milling procedure. The equation developed could be used in conjunction with the PaddyCheck instrument to provide estimates of head rice yield and thus, might allow the instrument to be more useful to practitioners in breeding programs and others involved in harvesting and drying operations to compare head rice yields of various samples/treatments, where the available rough rice sample or time is not sufficient to conduct an actual milling analysis. Keywords: Breaking force, Head rice yield, PaddyCheck, Rice milling, Rice quality, Rough rice.

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Prakash, Bhagwati, Terry J. Siebenmorgen, Kristen E. Gibson, and Shweta Kumari. "Effect of Storage Moisture Content on Milling Characteristics of Rough Rice." Transactions of the ASABE 62, no. 4 (2019): 1011–19. http://dx.doi.org/10.13031/trans.13274.

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Abstract. Rough rice in the Mid-South U.S. is typically stored and milled at a moisture content (MC) between 12% and 13% on a wet basis. Drying harvested rice to lesser MCs requires increasingly greater energy and reduces the overall mass of rice, both of which translate into lesser financial return for the crop. Considering these disadvantages of drying and storing rice at lesser MCs, farmers and grain handlers have been interested in exploring storing rice at slightly greater MCs. The current study was undertaken to evaluate the effect of storing rice at five MCs (11%, 12%, 13%, 14%, and 15%) on milling characteristics, particularly surface lipid content (SLC), milled rice yield (MRY), and head rice yield (HRY); additionally, the effects of storing rice at two storage temperatures (25°C and 35°C) and several storage durations (up to one year) on milling characteristics were investigated. Five long-grain rice lots were harvested in 2016 and 2017 from several locations in Arkansas; rice from each lot was gently dried to the target MCs and then stored in sealed glass jars at selected temperatures. With an increase in storage MC, shorter milling durations were needed to achieve a given SLC, which could potentially reduce the cost of the milling operation. However, rice samples stored at greater MCs were observed to have lesser HRYs, which could reduce the economic value of rice. The mean HRYs of the 15% MC samples were 4.8 to 9.1 percentage points less than the mean HRYs of the 12% MC samples. This study quantifies the milling characteristics of rice when stored for various durations at different MCs and temperatures. Overall, these data will allow the rice industry to make informed decisions related to storage conditions of rice, specifically storage MC. Keywords: Head rice yield, Milling, Moisture content, Rice, Storage.

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Ruekkasaem, Lakkana, and Montalee Sasananan. "Optimal Parameter Design of Rice Milling Machine Using Design of Experiment." Materials Science Forum 911 (January 2018): 107–11. http://dx.doi.org/10.4028/www.scientific.net/msf.911.107.

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This study was aimed at finding appropriate levels of machine set up for small-sized rice milling machine in order to improve rice milling effectiveness. Small rice milling machines are used by farmers to reduce the reliance on commercial rice mill. However, they are found to produce greater quantities of broken rice grains than large-sized rice milling machine. This study investigated three factors of machine setup that would lead to smallest percentage of broken rice grains, i.e. size of hopper feed, gap adjuster, and outlet regulator. Each factor had three levels thus 3 x 3 factorial design was used to investigate the factors. It was found that all the three factors had significant impact on the number of broken grains. The optimum parameter settings that led to the smallest percentage of broken rice grains were as follows: size of hopper feed at 12 cm2, gap adjuster at 5 mm, and outlet regulator at 5 cm.

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Firdaus, Jauhar. "The Potension of Aditory Nerve Damage on Milling Industry Workers in Jember Regency." Journal of Agromedicine and Medical Sciences 6, no. 1 (February 12, 2020): 62. http://dx.doi.org/10.19184/ams.v6i1.16717.

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Jember Regency is one of the agro-industrial areas in Indonesia with a variety of activities that can produce noise including milling industry. Exposure to noise that is too strong or too long will damage the auditory nerve. The type of material being grounded determines the amount of noise produced so that the potential for hearing nerve damage also varies. This study aims to determine the level of noise produced by the milling industry and analyze the potential for hearing nerve damage in milling workers in Jember Regency. This type of research is observational analytic with cross-sectional approach. This research was conducted by measuring noise in several grinding locations in Jember that were randomly determined. Types of careful milling is grinding meat, coffee, rice, sticky rice and coconut. In addition to measuring the noise level, a short interview was also conducted with the mill workers regarding how long they worked at the mill every day. The measurement results are then analyzed descriptively and compared with standards set by the government and the Occupational Safety and Health Administration (OSHA). In this study it was found that the grinding of meat raw materials produced an average noise level of 88.5 db, coffee of 88.5 db, rice of 88.9 db, sticky rice of 87.3 db and coconut of 80.7 db. The duration of exposure to noise in milling meat, coffee, rice and sticky rice ranges from 9-12 hours a day. While the duration of noise exposure to coconut milling workers ranged from 6-9 hours. Therefore it can be concluded that milling meat, coffee, rice and sticky rice has the potential to cause hearing loss for workers. Keywords: agroindustry, hearing loss, noisy, milling

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Subedi, Ujjwol, Roman Karki, Pravin Ojha, Achyut Mishra, Man Bahadur Shrestha, and Durga Man Singh Dongol. "Degree of Milling Effect on Cold Water Rice Quality." Journal of Nepal Agricultural Research Council 4 (May 6, 2018): 7–17. http://dx.doi.org/10.3126/jnarc.v4i1.19685.

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The aim of this study was to examine the effects of degree of milling on various rice parameters such as proximate composition, and cooking properties using mathematical model. The experiments were performed in the laboratory of Food Research Division, Nepal Agricultural Research Council. The three different medium type rice varieties of Nepal (Lumle-2, Chhomrong and Machhapuchre-3) were exposed to five different degrees of milling (0%, 6%, 8%, 10% and 12%). The degree of milling (DM) level significantly (P≤0.05) affected the milling recovery; head rice yield, nutrient content as well as cooking properties of the rice. Increase in DM resulted in further reduction of protein content, fat content, minerals, milled rice and head rice yield after bran layer was further removed. A positive correlation between DM used in present model, amylose content, kernel elongation and gruel solid loss was observed, however, with an increase in DM; amylose content, kernel elongation and gruel solid loss were found to be increased. Adopting 6 to 8% DM for commercial milling of rice might help to prevent quantitative, qualitative and nutritional loss along with retention of good cooking characteristics.

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ABOU EL -EINENE, A., M. SHARAF, and A. KHORSHED. "PERFORMANCE CHARACTERISTICS OF THE RICE MILLING MACHINE." International Conference on Applied Mechanics and Mechanical Engineering 2, no. 2 (May 1, 1986): 155–64. http://dx.doi.org/10.21608/amme.1986.57000.

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Siebenmorgen, T. J., A. L. Matsler, and C. F. Earp. "Milling Characteristics of Rice Cultivars and Hybrids." Cereal Chemistry Journal 83, no. 2 (March 2006): 169–72. http://dx.doi.org/10.1094/cc-83-0169.

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J. F. Thompson, J. Knutson, and B. Jenkins. "Analysis of Variability in Rice Milling Appraisals." Applied Engineering in Agriculture 6, no. 2 (1990): 194–98. http://dx.doi.org/10.13031/2013.26370.

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Salam, M., L. Fudjaja, R. Darma, P. Diansari, N. M. Viantika, and Nafisa M. "Revenue analysis of mobile rice milling business." IOP Conference Series: Earth and Environmental Science 681, no. 1 (March 1, 2021): 012095. http://dx.doi.org/10.1088/1755-1315/681/1/012095.

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Salim, Iqbal, Diah Pramana, Mulyawan, and Ahmad Munir. "Husker performance on small rice milling unit." IOP Conference Series: Earth and Environmental Science 807, no. 3 (July 1, 2021): 032004. http://dx.doi.org/10.1088/1755-1315/807/3/032004.

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González, Luciana C., María A. Loubes, and Marcela P. Tolaba. "Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling." Food Hydrocolloids 82 (September 2018): 155–63. http://dx.doi.org/10.1016/j.foodhyd.2018.03.051.

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Taghinezhad, Ebrahim, Mohammad Hadi Khoshtaghaza, Saeid Minaei, and Asefeh Latifi. "Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice." International Journal of Food Engineering 11, no. 4 (August 1, 2015): 547–56. http://dx.doi.org/10.1515/ijfe-2014-0296.

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Abstract Iranian paddy (Fajr) is the most popular rice for export and consumption in Iran but it has poor milling yield. To solve this problem, parboiling has been used for improving its milling quality. In this study, the effect of various parboiling conditions (soaking at temperatures of 55–75°C and steaming times for 2–10 min) on some quality properties of Fajr paddy was investigated. After parboiling, the physical properties (degree of milling, head rice yield, lightness and color value) and mechanical properties (rupture force) of parboiled rice were measured. Head rice yield and mean value of rupture force increased significantly (p < 0.05) from 50.10% to 62.11–67.05% and from 108.6 to 128.93–227.30 N, respectively. Also, the color value of parboiled rice increased significantly (p < 0.05) by increasing the length of steaming time. The milling degree of unparboiled rice (17.03%) was significantly (p < 0.05) higher than that of the parboiled rice (15.1–16.9% range). Soaking at 65°C and 4 min steaming time gave the highest values of head rice yield, lightness and rupture force. So, this treatment was found to provide the most desirable quality of Fajr parboiled rice.

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Dipti, SS, C. Hotz, KA Kabir, and M. Bipul. "Changes in the zinc content of selected bangladeshi rice varieties through modified parboiling and milling methods." SAARC Journal of Agriculture 15, no. 2 (January 25, 2018): 31–43. http://dx.doi.org/10.3329/sja.v15i2.35153.

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Zinc deficiency is prevalent among women and children in Bangladesh, and methods to increase the zinc content of parboiled rice could contribute to its prevention. We quantified the effect of modified parboiling conditions on zinc content and of the degree of milling on zinc and phytate contents of Bangladeshi rice varieties. Parboiling studies varied the conditions used in the local commercial operations, including pre-steaming and soaking times, change of soaking water, and steaming pressure. Milling studies used 10 Bangladeshi varieties at 0% (brown), 2%, 4%, 6%, 8%, and 10% degree of milling. With ambient soaking water, shorter soaking time was observed with a higher zinc content in brown rice, but not in 10% milled rice, and changing soaking water did not modify zinc content in brown or 10% milled rice. Pre-steaming time and open- vs. closed-system steaming had no significant effect on brown or 10% milled rice zinc content. Reducing the degree of milling from 10% to 6% or 4% resulted in a mean increase in zinc content of 27% and 47%, respectively, and an increase in phytate content of 35% and 72%, respectively. Zinc content in milled rice did not appear to be significantly affected by the parboiling conditions tested. While lower degree of milling resulted in higher zinc content, it is uncertain whether the higher phytate content would fully negate this increase by decreasing the bioavailable fraction of zinc. Human studies of zinc bioavailability from Bangladeshi rice at different degrees of milling are warranted.SAARC J. Agri., 15(2): 31-43 (2017)

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Saleh, Mohammed, and Jean-Francois Meullenet. "Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling." Journal of Food Science and Technology 52, no. 3 (October 6, 2013): 1602–9. http://dx.doi.org/10.1007/s13197-013-1180-y.

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Pant, Krishna P., and Maniratna Aryal. "Varietal effects on price-spread and milling recovery of rice in Nepal." Journal of Agriculture and Environment 15 (June 1, 2014): 18–29. http://dx.doi.org/10.3126/aej.v15i0.19812.

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General complaint of Nepalese farmers is that middlemen grasp much of the benefits from agricultural products paying low to farmers and charging high to the consumers thereby discouraging farmers to produce. Scientific studies are scanty to support or refute the complaint. The main objective of this paper is to test this hypothesis in light of rice recovery in milling. Primary data were collected from surveys of randomly selected 50 households and 41 mills from purposively selected 19 districts in Nepal. The study found that the rice recovery rate is 66.2% for head rice 73.2% for brown rice. After adjusting for the milling percent the retail price comes to be 14% to 18% higher than the farm gate price. The results show that the marketing margin is not so wide in case of less perishable crops like rice. Improving milling technology, however, can increase milling percent reducing the price spread.

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Hutapea, Yanter, Tumarlan Thamrin, and Budi Raharjo. "Efforts to Improve Rice Milling Capacity in Tidal Swamp Agroecosystem in Banyuasin Regency, South Sumatra." E3S Web of Conferences 232 (2021): 03001. http://dx.doi.org/10.1051/e3sconf/202123203001.

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Compared to when the rice planted once in a year, now the increase of rice cropping index (CI) does not have much impact on the increase of rice milling work capacity in tidal swamp agroecosystem. This study aims to identify the causes of rice milling work capacity decrease and provide suggestions to increase the working capacity of rice milling. The survey was conducted in 2019 in Muliasari Village, Tanjung Lago Sub District as an easily accessible location and Sumber Hidup Village in Muara Telang Sub District as a relatively difficult location to reach, both located in Banyuasin Regency, South Sumatera Province. Descriptive data analysis quantitatively and qualitatively was done as comparisons. The results of this study indicate that: There are insufficient time and labor to carry out grain drying due to the immediate replanting of paddy fields to increase CI. Reactivating rice milling gives an impact on the use of leftovers such as husks and bran so that the added value can be used in the village. Policy suggestions through this activity are 1) guaranteed more favorable selling prices for rice, 2) rice processing diversification, and 3) reactivating post-sale activities through the use of food barns.

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Lamawuran, William Wilfridus. "Peningkatan Polymorphonuclear (PMN) Dalam Cairan Nasal Lavage Operator Penggilingan Padi Yang Terpajan Endotoksin Lipopolisakarida (LPS)." JURNAL INFO KESEHATAN 16, no. 1 (June 4, 2018): 96–105. http://dx.doi.org/10.31965/infokes.vol16.iss1.175.

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Background: Exposure to lipopolysaccharide endotoxin (LPS) in rice dust causes respiratory inflammation which is characterized by an increase in Neutrophils or Polymorphonuclear (PMN) in the nasal lavage fluid of rice milling operators. Objective: The purpose of this study was to analyze the effect of endotoxin LPS on the rice mill operators' PM in the rice level operators. Methods: the design of this study was a longitudinal study. Dust sampling was carried out for 8 hours while nasal lavage samples were carried out before and after work (cross shift). Endotoxin PMN and LPS were analyzed using the ELISA method and LPS Endotoxin was analyzed using LAL. Results: The mean level of LPS endotoxin in rice dust was 56.36 ± 5.83 EU / m3. An increase in post-employment PMN (Pired sample t-test: p = 0.000) in all rice milling operators. LPS endotoxin levels correlated with increased PMN in nasal lavage fluid in rice milling operators (multiple linear regression test: p = 0.000). Conclusion: LPS endotoxin is a factor that influences the increase of PMN levels in nasal lavage fluid which indicates the occurrence of inflammation in rice mill operators. Suggestion: Use a rice milling machine equipped with a dust collector. Health checks are given to the rest of their work. Workers are advised to always use masks while working.

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Groth, D. E. "Azoxystrobin Rate and Timing Effects on Rice Sheath Blight Incidence and Severity and Rice Grain and Milling Yields." Plant Disease 89, no. 11 (November 2005): 1171–74. http://dx.doi.org/10.1094/pd-89-1171.

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Lack of sheath blight resistant varieties requires rice (Oryza sativa) farmers to use fungicides to avoid significant reductions in grain yield and milling yield. Studies were conducted to determine the best rate and rice growth stage for a single application of azoxystrobin, a fungicide recently labeled for this use, to effectively control sheath blight. Azoxystrobin was applied foliarly to inoculated field plots in 2000 to 2002 using rates of 0.22, 0.17, and 0.11 kg a.i. ha -1 at 7 days after panicle differentiation (PD+7), boot (B), and heading (H) growth stages and at 0.17 kg a.i. ha-1 at 5, 10, and 15 days after heading. Sheath blight severity (measured on a 0 to 9 scale) and incidence (percent tillers infected) were assessed 1 to 2 weeks before harvest. A fungicide application made between PD+7 and H significantly reduced sheath blight severity, which resulted in significantly higher yield and head rice milling yield compared with inoculated unsprayed plots. There were no significant effects of fungicide rate at the PD+7, B, and H growth stages. Fungicide-treated plots had yield and milling yield similar to the very lightly diseased, uninoculated check plots included for comparison. With fungicide application made postheading, rice had higher disease severity, resulting in lower yields and milling yield compared with rice receiving earlier applications.

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Kang, Taehwan, Byeonghyo Cho, Jinho Won, Shinhyeong Kang, Chungsu Han, Dongil Lee, and Heesook Lee. "Milling characteristics of cutting type rice milling machine (I) – Characteristics of milling in accordance with blowing velocity." Engineering in Agriculture, Environment and Food 11, no. 3 (July 2018): 91–94. http://dx.doi.org/10.1016/j.eaef.2017.12.003.

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Zhou, Nianbing, Haiyan Wei, and Hongcheng Zhang. "Response of Milling and Appearance Quality of Rice with Good Eating Quality to Temperature and Solar Radiation in Lower Reaches of Huai River." Agronomy 11, no. 1 (December 31, 2020): 77. http://dx.doi.org/10.3390/agronomy11010077.

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The effects of temperature and solar radiation on milling and appearance quality of rice (Oryza sativa L.) were evaluated to find the optimal temperature and solar radiation for optimizing milling and appearance quality of rice in the lower reaches of Huai River. Field experiments were conducted with two medium-maturing japonica soft rice varieties (SMR), two late-maturing japonica soft rice varieties (SLR) and two late-maturing japonica non-soft rice varieties (LR) as experimental materials. Seeds were sown on 10 May (T1), 17 May (T2), 24 May (T3), 31 May (T4), 7 June (T5), 14 June (T6), and 21 June (T7) in 2017 and 2018. Compared with solar radiation, temperature was the main environmental factor affecting the milling and appearance quality of rice in the lower reaches of Huai River. Under the condition of ensuring relatively high-yield, the milling quality of SMR and SLR can reach the second grade of China’s national standard of high quality paddy. The mean daily temperature (Tmean) range were 20.2–22.7 °C and 20.4–22.0 °C respectively. The temperature range for LR to obtain a relatively high-yield, good milling and appearance quality was 20.4–20.7 °C. The optimal sowing dates of SMR, SLR and LR were 15 May to 1 June, 15 May to 20 May and 15 May to 20 May, respectively.

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31

Pan, Zhongli, Ragab Khir, and James F. Thompson. "Effect of Milling Temperature and Postmilling Cooling Procedures on Rice Milling Quality Appraisals." Cereal Chemistry Journal 90, no. 2 (March 2013): 107–13. http://dx.doi.org/10.1094/cchem-08-12-0095-r.

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32

Rose, Fiamohe, Diagne Aliou, and Flifli Vincent. "Comparative analysis of rice milling strategies: Evidence from rice millers in Benin." African Journal of Agricultural Research 9, no. 36 (September 2, 2014): 2765–74. http://dx.doi.org/10.5897/ajar2014.8782.

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33

Fitrianingsih, Yulisa. "PKM KELOMPOK TANI PADI DAN KELOMPOK TANI HORTIKULTURA DI DESA PUNGGUR KECIL KECAMATAN SUNGAI KAKAP KABUPATEN KUBU RAYA." Jurnal Buletin Al-Ribaath 15, no. 1 (June 11, 2018): 63. http://dx.doi.org/10.29406/br.v15i1.1131.

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ABSTRACTFarmer groups in Punggur Kecil Village do not have rice milling machine, which causing high cost production. In addition, agricultural activities resulted unprocessed agricultural waste and causing acidic soils. On the other hand, agricultural waste has great potential for biomass as an alternative source of energy and soil conditioner. An alternative solution is provided to help farmers for processing agricultural waste, namely SUMBER, and for rice milling rice milling or rice huller. The objectives of this program are: a) To create independent farmer groups in the production processes of agricultural products. b) To processing agricultural waste into biomass c) To trigger community to actively involved in finding solution regarding agricultural waste problem which could reduce pollution from agricultural waste. d) applying biomass from agricultural waste as a soil conditioner that can increase the pH of agricultural soils. Keywords: Agricultural waste, biomass, horticulture, rice

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34

Rahma, Ratih Andhika Akbar, Dian Afif A, and Elnanda Bintoro A. "ANALISYS OF DUST LEVELS AND MASKS USAGE BEHAVIOR ON RESPIRATORY DISORDER COMPLAINTS OF RICE MILLING WORKERS." Journal Of Vocational Health Studies 2, no. 1 (November 7, 2018): 45. http://dx.doi.org/10.20473/jvhs.v2.i1.2018.45-50.

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Background: The Impementation of occupational safety and health at home industry in Ponorogo is not yet optimal, one of them is rice milling industry which produces rice dust during the production process. Dust levels that exceeds the threshold limit value may cause respiratory disoder complaints. The use of masks that conform with standard is one of way to reduce dust exposure to workers. The objective of this research is to analyze the dust level and masks usage behavior on respiratory disorder complaints of rice milling workers in Gegeran Village, Sukorejo, Ponorogo. Methods: This research used the observational analytical method with the cross-sectional design. Its population was 23 workers. The samples of research were taken by using the total sampling technique. Measurement of dust level used high volume sampler. Measurement of masks usage behavior and respiratory disorder complaints used questionnaire. Data analysis used Lambda test in SPSS program version 24. Result: Dust levels of rice milling indoor and outdoor exceeds the threshold limit values, each of them is 598,3 mg/m3 and 11,08 mg/m3. Score of use mask behavior is 72,5%. Rice milling workers that have respiratory disorder complaints is 19 workers (83%). The result of Lambda test shows that there is no significant correlation between dust levels and masks usage behavior with respiratory disorder complaints. Conclusion: Dust levels and masks usage behavior has no significant correlation to respiratory disorder complaints of rice milling workers in Gegeran Village, Sukorejo, Ponorogo.

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35

Yadav, B. K., and V. K. Jindal. "Monitoring milling quality of rice by image analysis." Computers and Electronics in Agriculture 33, no. 1 (December 2001): 19–33. http://dx.doi.org/10.1016/s0168-1699(01)00169-7.

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36

J. I. Wadsworth J. Matthews. "Milling Yields and Moisture Distribution in Rough rice." Transactions of the ASAE 28, no. 4 (1985): 1346–48. http://dx.doi.org/10.13031/2013.32436.

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37

Gadberry, M. S., P. A. Beck, and S. A. Gunter. "Rice Milling Coproducts as Feedstuffs for Beef Cattle." Professional Animal Scientist 23, no. 4 (August 2007): 309–15. http://dx.doi.org/10.15232/s1080-7446(15)31001-9.

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38

Ponnappan, Saravanan. "Milling and Physical Characteristics of Pigmented Rice Varieties." Journal of Food and Nutrition Sciences 5, no. 6 (2017): 236. http://dx.doi.org/10.11648/j.jfns.20170506.15.

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39

Salem, M. A., A. M. Sorour, and M. A. El Bana. "POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS." Menoufia Journal of Food and Dairy Sciences 3, no. 1 (February 1, 2018): 1–13. http://dx.doi.org/10.21608/mjfds.2018.123341.

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40

Salem, M. A., A. M. Sorour, and M. A. El Bana. "POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS." Menoufia Journal of Food and Dairy Sciences 3, no. 2 (April 1, 2018): 1–13. http://dx.doi.org/10.21608/mjfds.2018.123598.

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41

Perdon, A. A., T. J. Siebenmorgen, A. Mauromoustakos, V. K. Griffin, and E. R. Johnson. "Degree of Milling Effects on Rice Pasting Properties." Cereal Chemistry Journal 78, no. 2 (March 2001): 205–9. http://dx.doi.org/10.1094/cchem.2001.78.2.205.

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42

Kong, Suhyun, and Junsoo Lee. "Antioxidants in milling fractions of black rice cultivars." Food Chemistry 120, no. 1 (May 2010): 278–81. http://dx.doi.org/10.1016/j.foodchem.2009.09.089.

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43

Chiang, P. Y., and A. I. Yeh. "Effect of Soaking on Wet-milling of Rice." Journal of Cereal Science 35, no. 1 (January 2002): 85–94. http://dx.doi.org/10.1006/jcrs.2001.0419.

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44

Salem, M. A., A. M. Sorour, and M. A. El-Bana. "POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS." Menoufia Journal of Food and Dairy Sciences 3, no. 2 (April 1, 2018): 1–13. http://dx.doi.org/10.21608/mjfds.2018.175420.

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45

Salem, M. A., A. M. Sorour, and M. A. El-Bana. "POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS." Menoufia Journal of Food and Dairy Sciences 3, no. 1 (February 1, 2018): 1–13. http://dx.doi.org/10.21608/mjfds.2018.175415.

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46

Groth, D. E. "Azoxystrobin Rate and Timing Effects on Rice Head Blast Incidence and Rice Grain and Milling Yields." Plant Disease 90, no. 8 (August 2006): 1055–58. http://dx.doi.org/10.1094/pd-90-1055.

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Growing blast susceptible rice (Oryza sativa) cultivars often requires farmers to use fungicides to prevent significant reductions in rice grain and milling yields. Studies were conducted to determine the optimum rate and rice growth stage for single or multiple applications of azoxystrobin to control blast (Pyricularia grisea). Azoxystrobin was applied foliarly to naturally infected field plots in 2001 to 2005 at rates of 0.11, 0.17, and 0.22 kg a.i. ha-1 at boot (B) and heading (H) or only at H growth stages, and at 0.17 kg a.i. ha-1 at 5 (H+5), 10 (H+10), and 15 (H+15) days after H and B with low or high blast pressure. Head blast incidence (percent heads infected) was assessed 1 to 2 weeks before harvest. A fungicide application made at H, H+5, and B+H significantly reduced blast incidence with high and low disease pressure, resulting in significantly higher grain and head rice milling yields compared with unsprayed plots with high blast pressure. There were no significant effects of fungicide rate on blast development or yield following the H, B+H, and H+5 applications. With fungicide applications made at B, H+10, and H+15 days postheading, rice had higher disease incidence, resulting in lower grain and milling yields compared with rice receiving a heading application.

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47

Kim, Mina K. "Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree." Foods 9, no. 6 (May 26, 2020): 685. http://dx.doi.org/10.3390/foods9060685.

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Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice with different degrees of milling. Four different types of Nuroongji samples according to the degree of milling were prepared in the lab and subjected to physiochemical analysis. Descriptive sensory analysis was conducted by a trained panel (n = 8), and a consumer acceptance test was conducted using college students (n = 70). A sensory lexicon describing the flavor and texture characteristics of Nuroongji was developed: it included roasted brown rice, burnt, buckwheat, rice powder, glutinous rice power, and floral. The following texture attributes were evaluated in triplicate: hardness of particles, irregularity of particles, degree of coagulation, number of chews, and residual mouthfeel. Significant differences in flavor and mouthfeel attributes were observed between the Nuroongji samples according to the degree of milling (p < 0.05). Nuroongji made with white rice (N1) had a higher hardness value and less sweetness compared to other samples (p < 0.05). Texture- and mouthfeel-related attributes such as cohesiveness of the mass, irregularity of the surface, and astringency were identified as important characteristics that drive consumer acceptance of Nuroongji products. Findings from this study can provide Nuroongji product developers a valuable insight to extend their market by reformulating the product to be appealing to young consumers.

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Lianto, Michael, Sulistiyawati Dewi Kiniasih, Irma Septi Ardiani, Malik Anjelh Baqiyah, and Vania Mitha Pratiwi. "Nanocarbon from Rice Straw as Supercapacitor Electrode." Materials Science Forum 964 (July 2019): 180–84. http://dx.doi.org/10.4028/www.scientific.net/msf.964.180.

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Rice straw waste in Indonesia is abundant and not yet used optimally. The composition of rice straw is 40% cellulose, 30% hemicellulose, 15% silica and 15% lignin so it is potentially to be a raw material of active carbon and supercapasitor electrode. Many efforts has been done to increase the value of capacitance of electrode like increase the surface area with activation and milling process. In this research used the variation of activator substance and the variation of milling velocity, they are H3PO4 450 rpm, H3PO4 600 rpm, and KOH 450 rpm. The purposes of this research are identify and characterize the rice straw charcoal material as nanocarbon and also knowing the nanocarbon quality of rice straw charcoal material as supercapacitor electrode. The methods are carbonization, activation, and solid state reaction. The result of this research shows the value of capacitance at H3PO4 450 rpm, H3PO4 600 rpm, and KOH 450 rpm are 28,96 F/g; 30,89 F/g; dan 19,31 F/g. From this research, we can conclude that activator substance and milling velocity affect the value of capacitance that is produced. The result of SEM-EDX test is comparable with the result of cyclic voltammetry test, the higher number of pores the higher value of capacitances produced.

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Chen, M. H., and C. J. Bergman. "Influence of Kernel Maturity, Milling Degree, and Milling Quality on Rice Bran Phytochemical Concentrations." Cereal Chemistry Journal 82, no. 1 (January 2005): 4–8. http://dx.doi.org/10.1094/cc-82-0004.

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Z. Pan, J. F. Thompson, K. S. P. Amaratunga, T. Anderson, and X. Zheng. "EFFECT OF COOLING METHODS AND MILLING PROCEDURES ON THE APPRAISAL OF RICE MILLING QUALITY." Transactions of the ASAE 48, no. 5 (2005): 1865–71. http://dx.doi.org/10.13031/2013.19984.

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Journal articles on the topic 'Rice milling'

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