INTENSIFICATION OF THE RICE GRINDING PROCESS BY ADDING HUSKS

INTENSIFICATION OF THE RICE GRINDING PROCESS BY ADDING HUSKS

Authors

  • K.Ch. Sarzhanova International Taraz Innovative Institute named after Sh. Murtaza, Taraz, Kazakhstan
  • P.M. Maliktaeva International Taraz Innovative Institute named after Sh. Murtaza, Taraz, Kazakhstan

DOI:

https://doi.org/10.55956/LEPI8049

Keywords:

rice, husk, grinding, intensification, abrasive properties, yield and quality

Abstract

The article shows the results of an experimental study of the possibility of intensifying the rice grinding process by adding husks in order to increase the utilization rate of rice grains. Information is provided on the influence of rice husks on the process of grain grinding and cereal yield. 

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Published online

2024-09-30

Issue

No. 3(85) (2024)

Section

Food Engineering Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.