In the process of processing rice into rice in household rice mill, rice bran separation technology plays a key role and has an important impact on the final quality of rice in many aspects.
First of all, the principle of rice bran separation technology is mainly based on the difference in physical properties between rice bran and rice particles. Common separation methods include wind separation, screening separation and a combination of the two. In wind separation, the air flow generated by the fan is used. Since the rice bran is light in weight and has a large surface area, it will be carried by the air flow and separated from the heavier rice particles. For example, when rice is milled, the mixture enters the wind separation channel, and adjusting the appropriate wind speed can effectively blow away the rice bran. The screening separation is based on the different sizes of rice bran and rice particles, and is separated through a sieve with a specific aperture. The precise screen design ensures that the rice particles pass smoothly, while the rice bran is trapped, thereby achieving preliminary separation.
Secondly, rice bran separation technology has a significant impact on the appearance of rice quality. If the rice bran is not completely separated, the remaining rice bran will adhere to the surface of the rice, giving the rice a dark and unclean color, affecting its visual appeal. Moreover, excessive rice bran residue may also cause rice to absorb moisture and become moldy during storage, shortening its shelf life. On the contrary, good rice bran separation technology can make rice grains smooth and bright in color, thus increasing the commercial value of rice. For example, some high-end household rice mills use a combination of multi-stage screening and fine wind adjustment to almost completely remove the rice bran on the surface of the rice, resulting in rice with a crystal clear appearance.
Furthermore, rice bran separation technology also plays an important role in terms of taste and nutritional content. Rice bran contains a certain amount of fat, vitamins and dietary fiber. If the separation technology is not good, a large amount of rice bran will be mixed into the rice. During storage, the fat in the rice bran will easily oxidize and become rancid, resulting in odor and affecting the taste of the rice. Moderate rice bran separation can ensure the pure taste of rice while retaining an appropriate amount of nutrients. For example, retaining a small amount of rice bran can increase the dietary fiber content of rice, make the rice chewier, and help the body's digestion and absorption, but this requires precise control of rice bran separation to achieve a balance between taste and nutrition.
Finally, the stability and reliability of rice bran separation technology are also related to the consistency of rice quality. Household rice mill rice bran separation technology should be able to operate stably under different usage environments and rice varieties. For example, when the humidity and fullness of rice change, the rice bran separation system needs to be able to adjust adaptively to ensure that the quality of rice remains relatively stable after each rice milling, providing users with a reliable rice milling experience and satisfying family needs. Continued demand for high-quality rice.
