B4-FV14-B gear units with forced lubrication and gear units Bevel-helical gear units B4

Flender/Flender Gear Units/Bevel-helical gear units B4

y polished rice, multiple passes throughthe machine may be necessary. Typical water addition is about 0.3.4% by weight. Insuf-cient water addition will decrease the polishing effect. Increasing the amount of waterabove the optimum level will not lead to further polishing, as the rice surface becomesovermoistened, which interferes with polishing. 2.5.2 Benets of Water Mist Polishing The addition of moisture softens the surface of partially milled rice grains so that it is easier to remove bran in the production of milled rice. As water addition facilitates bran removal, lower milling chamber pressures can be employed in the milling process, andthis leads to the formation of fewer broken grains and higher total yields. Furthermore, the addition of water cools the rice during milling and also helps reduce grain moisture loss. 2.5.3 Enhancement of Storage StabilityThe treatment of rice with water mist polishing enhances the storage life and stability of the milled rice. The oil in the residual bran on the surface of milled rice grains can quicklybe oxidized to form free fatty acids, which impart rancid smell and taste to rice. Removal of the residual bran with the water mist polishing machine may therefore extend the safe storage period for milled rice. Data, shown in Fig. 1, suggests that the water-polished rice (clean rice) is also more resistant to mold growth. Water-polished rice resisted mold growth for 7 dayslonger than regular rice. This phenomenon may be due to the presence of residual branon the surface and in the grooves of ordinary rice, which presents an ideal environment for the promotion of mold growth. 2.6 Rice Moisture Conditioning 2.6.1 Problems with Low-Moisture RiceIn commercial rice milling, moisture content can have signicant inuence on the pro- cessing characteristics of the rice and the economical return to the miller. Rice containing low levels of moisture tends to be more rigid and inelastic than rice of higher moisture.Cooking and other quali