What are the main reasons that affect the threshing effect of rice beater?

Release time:

2022-12-22

In grain processing, rice beater is one of the important mechanical equipment. According to the different processing technology, the rice machine can be divided into rice white rice machine and brown rice white rice machine. The difference between them is that the rice beater (commonly known as agricultural rice machine) is an iron roller or iron bar sand roller rice beater, which directly grinds rice into white rice; this machine has simple structure, convenient operation and maintenance, and low price. It is very suitable for use in rural areas. The shelling machine is generally a sand roller rice beating machine, which is only suitable for processing and removing the net brown rice from the rice husk. It needs to be combined with rice husk machine, rice husk machine, rice husk separator and other rice processing equipment. The scale of investment is large, mainly for grain processing enterprises.

There are many factors that affect the effect of rice threshing machine, which is often the result of a variety of factors. To sum up, there are mainly raw grain factors, human factors, objective factors and so on. In addition to the factors of the machine itself, the raw grain has a great influence on the test results. The selection of raw grain is an important link in the detection or test of rice beater. The quality of raw grain will directly affect the test results, especially the technical parameters of finished rice. Therefore, in grain purchase, there are strict inspection standards for raw grain. The inspection items mainly include the grain shape: The grain shape of the rice is the surface shape of the grain. According to the aspect ratio thereof, there are a long particle shape and a round particle shape (tending to be round). Swell waist ratio: Swell waist refers to one or more criss-cross cracks on brown rice grains. Water content: the water content of rice directly affects the working state of rice beater, which is related to the toughness of rice husk, the binding force between brown rice cortex and endosperm, the damage resistance of endosperm, the difficulty of milling and whether the loose powder can be discharged in time. Keratin rate: Rice endosperm has a high keratin rate (commonly known as vitreous body), compact structure, and high compressive strength, so it is not easy to produce broken rice during processing. Uniformity: The uniformity of rice refers to the consistency of the surface shape, particle shape, size and moisture content of rice. Impurity content: According to the provisions of GB 1350-2009, the impurity content of all levels of rice of any variety should be less than (or equal to) 1.0%. However, the reality is that the source of raw grain is relatively miscellaneous, and the impurity content generally exceeds the standard, and some even reach 3%-4%. This will directly affect the output, power consumption per ton, productivity and other performance indicators of the rice beater.

Good rice will be fresh rice can retain more than 70% of the rice germ. Various nutrients, especially vitamins, inorganic salts and dietary fiber, are much richer than refined white rice after precision processing. The nutritional value of germ is very high, accounting for only about 2% of the quality of rice germ, and its nutritional value accounts for more than 50% of rice. It is rich in vitamin B and dietary fiber. Various B vitamins play a vital role in the body's daily growth and health. Dietary fiber cannot be digested and absorbed by the human body as a nutrient, but its impact on human health should not be underestimated.