MILLING QUALITY AS AFFECTED BY BROWN RICE TEMPERATURE

Three cultivars of long grain rice were used to evaluate the effects o f cooling brown rice before milling on head rice yield (HRY) and degre e of milling (DOM). Brown rice at initial temperatures (T(i)) ranging from 0 to 25-degrees-C was milled for 15, 30, 45, or 60 sec in a McGil l No. 2 laboratory mill. The HRY versus T(i) and the HRY versus DOM re lationships were inversely linear. The three cultivars showed HRY incr eases of 1.4-1.8 percentage points for T(i) reduction from 25 to 0-deg ree-C at the standard 30-sec milling time (MT). However, when HRYs wer e adjusted to equivalent DOMs using a commercial milling meter, there was no significant improvement in HRY due to cooling the brown rice.