農産加工機械学（5） ー籾すり機，精米機ーkyoto university ¿4 ± Û...

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農産加工機械学（５）ー籾すり機，精米機ー

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乾燥機から籾すり機へ

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p7

23

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1.

2.

1)

1.

2.

3.

10m/s

4.

→→→

5.

2)

p12

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3) ( )

(1) (R)

R= (D×N d×n)/D×N

D: (m)

d: (m)

N: (rpm)

n: (rpm)

22%

(2)

→ →

(3)

18 %W.B.

p9

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3.

1)

(20-50%)

2)

(1) 250-500 mm

(2) 1,500-3,000 rpm

(3)

90%

(4)

p11

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p53

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4.

1. → 2. →3. →

5.

1) Dehusking rate

P= ( )/( )×100 (%) ( )

→80

2)

[kg-brown rice/kWh], [kg-brown rice/J]

3)

iodo-starch reaction

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1.

1)

2)

70 %

8 %

15 %

fat

7 %

p17

精米機

(1)

20%

80% ( )

100 %

(2)

(3)

→

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3

1/3

B 12

1

5

1/2

E 8

1 (150g)

茶碗1杯分のご飯の栄養を身近な食品に例えてみると・・・

B1 B2

252kcal 3.75g 0.45g 55.65g 0.45g 4.5mg 0.15mg 10.5mg 0.9mg 0.03mg0.015m

g

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日本酒の製造過程における精米

http://ja.wikipedia.org/wiki/%E6%97%A5%E6%9C

%AC%E9%85%92

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2.

(friction) (tearing), (cutting), (grinding), (impact)

1)

(1)

→(2)

(3)

(4)

1.

2.

3. p19

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2)

(1)

(2)

(3)

,

(4)

1.

2.

p24

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10

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3.

Milling yield (%) /

Milling capacity (kg/h)

Milling efficiency (kg/Wh)

. (%)

. (℃)

. (%)

. (%)

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4.

1)(1)

→ →(2)

2)

(1)

( →(2)

→3)

4)

→

15 20

5)

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5.

(1)

1.

2.

0.3 0.4

(2)

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→

KYOTO KYOTO KYOTO KYOTO UNIVERSITYUNIVERSITYUNIVERSITYUNIVERSITYhttp://www.nisshin.com/study/factory/docu

ment/flour1.html

KYOTO KYOTO KYOTO KYOTO UNIVERSITYUNIVERSITYUNIVERSITYUNIVERSITYhttp://www.nisshin.com/study/factory/document/flour1.html

KYOTO KYOTO KYOTO KYOTO UNIVERSITYUNIVERSITYUNIVERSITYUNIVERSITYhttp://www.nisshin.com/study/factory/docu

ment/flour2.html

KYOTO KYOTO KYOTO KYOTO UNIVERSITYUNIVERSITYUNIVERSITYUNIVERSITYhttp://www.nisshin.com/study/factory/docu

ment/flour2.html

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ment/flour2.html

p34

p39

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15 83 2

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67 75

14

10

B1 B2 E

P,Ca,Fe,K,Na,Mg

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p43

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1)

2)

3)

4)

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ment/flour4.html

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