Impact of polishing duration on milling quality, surface microstructure, and grain uniformity in rice
Food Science and Technology International
Published online on June 16, 2026
Abstract
Food Science and Technology International, Ahead of Print.
This study investigated the effects of polishing duration (15–120 s) in a laboratory abrasive rice polisher on milling quality, grain characteristics, and kernel surface microstructure. The results revealed that the degree of polishing (DOP) increased ...
This study investigated the effects of polishing duration (15–120 s) in a laboratory abrasive rice polisher on milling quality, grain characteristics, and kernel surface microstructure. The results revealed that the degree of polishing (DOP) increased ...