Effect of Different Milling Methods on Distribution of Particle Size of Rice Flours

제분방법이 쌀가루의 입자크기에 미치는 영향

Two different methods (Sieve shaker, Elzone particle size analyzer) were used to investigate rice flour particle size obtained by various milling method. Results of Elzone particle size analyzer were more effective than Sieve shaker in determining particle size, and the distribution of particle size of rice flours was affected by the type of the milling methods used. A rice flour, prepared in a Pin mill had a particle size range of $60{\sim}500$ mesh, and 30.38% of the sample was in the particle size range $200{\sim}270$ mesh. A rice flour, prepared in a Colloid mill had a particle size range of $40{\sim}500$ mesh and more of flour particles appeared in the range $140{\sim}200$ mesh than any other particle size. A rice flour, prepared in a Micro mill had a particle size range of $140{\sim}500$ mesh, and 41.62% of the sample was in the particle size range over 500 mesh. A rife flour, prepared in a Jet mill had a finer flour particle size was over the particle size range 500 mesh. The finer rice flour gave the highest L value and the lowest a value. The wet-milled flour particles were observed as a cluster of starch granules and the particles of rice flour (dry-milling) were observed as fragment of rice grains. Scanning Electron Photomicrographs revealed that visual differences in structure between milling methods, and similar results with Elzone particle size analyzer method in particle size.

Sieve shaker와 Elzone particle size analyzer에 의한 두 가지 방법으로 제분방법에 따른 입자크기를 조사하였다. 제분방법별로 제조한 쌀가루의 입도분포를 측정한 결과 입자크기는 제분방법에 따라 영향을 받았으며 표준망체를 이용한 Sieve shaker 방법보다 Elzone particle size analyzer를 사용한 방법이 정확도가 우수하였다. 입도분포를 측정한 결과 Pin mill의 경우 $200{\sim}270$mesh가 30.38%으로 가장 많았고 $60{\sim}500mesh$의 분포도를 가졌다. Colloid mill은 $140{\sim}200mesh$가 가장 많았으며, $40{\sim}500mesh$의 분포도를 가졌다. Micro mill은 500mesh 이상이 41.62%로 가장 많았고 $140{\sim}500mesh$의 분포도를 보여주었다. Jet mill은 500 mesh 이상의 분포도로 입자크기가 가장 미세하였다. 또한 미세한 입자일수록 L간과 a값이 증가하였다. 쌀가루의 집합체를 살펴본 결과 습식제분은 분리된 쌀가루의 집합체형태로 구성되어 있고 건식제분은 분활된 조직체로 구성되었다. 전자주사현미경은 Elzone particle size analyzer 방법과 같은 입자분포도를 나타내었고 제분방법에 따라 구조의 특성을 보여주었다.