The traditional wet-milling of rice produces a flour which is generally discolored and

susceptible to spoilage. This study was conducted to determine the effect of moisture content,
rice variety and shaft speed of the mill to the physical characteristics of dry milled flour using a
pin mill. Preliminary studies comparing the different mills (disk attrition mill, Wiley mill and pin
mill) showed the finest dry flour suited for rice-based food processing may be obtained using the
pin mill. The physical properties of the flour was affected by the speed, expressed in revolutions
per minute (rpm) of the pin mill, moisture content and variety of the raw material. The fitness of
the flour increased with the rpm of the mill but decreased with increase in the moisture content
of feed. High amylose rice (UPL Ri-7) produced the finest flour, followed by intermediate
amylose rice (C563) and lastly, by the glutinous variety (UPL Ri-1). Fine flour was produced
from non-waxy chalky grains. Heat build-up, formation of a cake, and accumulation of coarsely
ground and whole grain above the grinding zone were observed when the mill was operated at
low speed. In the second study, a roller mill for the production of rice flour was designed and
fabricated. Tests were conducted to determine the equipment's milling performance and identify
design problems and propose possible modifications. Results showed that the fineness of the
ground product increased with the increase in the number of passes and levelled off at about
0.55-0.50 mm. The average particle size after the first pass was 1.25 while the finest size was
0.512 mm obtained after the 5th pass. The percent recovery was 97.90%

TITLE Improvement of design and testing of processing equipment for

rice-based food products.
LOCATION(S) PCARRD
PROJECT
Carpio, Ernesto V.
LEADER
ADDED ENTRY Aco, Emmanuel V.
NOTE College, Laguna: UPLB, IFST, 1992. 33 p.
PROPONENT
College, Laguna: UPLB, IFST, 1992. 33 p
AGENCY
These mills produce a narrow range of particle sizes. The low clearance and higher speed
facilitate the production of finer particles. The plate mills led to the development of the colloid
mill. The main difference between them is clearance between the plates and the speed rotation.

https://books.google.com.ph/books?id=l6QaP9wJW6gC&pg=PA238&lpg=PA238&dq=plate+sp
eed+of+attrition+mill&source=bl&ots=WTiz7_NMJc&sig=4PkMeDXfv1z3a1GjPm_HtESHtCc
&hl=en&sa=X&ved=0ahUKEwjCucqYl9vLAhWFUZQKHSvbBewQ6AEITTAJ#v=onepage&q
=plate%20speed%20of%20attrition%20mill&f=false
pg.238
umits operation of agricultural processing
k.m. sahay andk.k.singh
2nd revis
 ed edition
K.M. Sahay et al. Mill one plate is stationary and fixed with the body of the mill, while other one
is rotating. The material is fed between the plates and is reduced by crushing and shear. Mills
with different pattern of grooves, corrugations on the plates perform a variety of operations. In
attrition mills the materials are slowly fed, overfeeding lowers the grinder’s performance, also
heat generation during milling increases. The disks of the burr mills are usually 20-137 cm in
diameter and are operated at 350 to 700 rpm. These mills are used for making whole grain and
dehusked grain flour, but their use in spices grinding is limited. Double runner disks type
attrition mills are also available. These are used for grinding of soft materials.
The fineness of grinding in burr mills is controlled by the type of plates and the gap between
them. The spacing between the plates is adjustable and usually the arrangement is spring loaded
to avoid damage to plates in case of over loading or to overcome the damage to plates by foreign
material coming along the feed.