Brown rice upon reaching the rice whitener chamber : 0xbt | CryptoManiac

Brown rice upon reaching the rice whitener chamber

Brown rice upon reaching the rice whitener chamber

Brown rice upon reaching the rice whitener chamber moves between the cylindrical castiron roll and the movableperforated screen vertically. Bran removal is accomplished by shearing actionbetween the screen wall and the grains, and the friction created by the surface contact among the grains. The amount of bran removed from brownrice during whitening depends on the force developed inside the whitening chamber. The force is controlled through the springs and metallic bars which are attachedto the movable rice whitener screen.

Emadzadeh et al. investigated the variations of geometric characteristics of three Iranian rice varieties, at different processing levels using micrometer and image processing methods. They reported that the true size and sphericity obtained using image analysis could be estimated with root mean square error (RMSE) of less than 6 % from the dimensional features provided by micrometer procedure. Shiddiq et al.  declared that higher rice whiteness resulting from higher degree of milling (DOM) can be measured by extracting a histogram from the color components of RGB space. For proper simulation of human behavior in quality assessment, they have suggested an Adaptive Neuro-Fuzzy Inference System (ANFIS) in which the relationships between the system inputs (image color variables) and output (rice whiteness) is expressed in the form of if-then fuzzy rules. Some authors have attempted to incorporate vision techniques into metaheuristic classification algorithms and optimization methods for identifying rice kernels of different varieties.

The product quality of rice whitening process has largely dependent on operation experiences, which is a key problem for this type of food processing systems that might lead to variability in the final product quality. An intelligent automatic control system has been proposed for rice whitening machines based on expert database system. The new control system replaces the traditional mechanical actuators with stepper motors, along with sensors and supervisory control and data acquisition (SCADA), achieving digital visualization of the rice whitening process. The operation experiences can be conveniently transferred into the expert database system in real time, allowing the control system to automatically select the relevant operation parameters.

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