Study on the dehulling processing technology of oat
SHEN Ruiling
YANG Yi
DONG Jilin
Abstract：Oat was dehulled at different levels by using polishing machine. The oat bran and grain after dehulling of different time-periods were then collected. The aleurone layer residual of oat grain was evaluated by using fluorescene microscopy.The influence of the technology parameters on oat dehulling effect was analyzed by using single factor and orthogonal experiments. Then, the variance analysis of dehulling rate,whiteness and broken rate for oat was further performed. The results showed that the aleurone layer of oat grain retained well under the dehulling rate of 9.82%. Based on the above dehulling rate, the optimal dehulling process was as follows: moisture content 9%, tempering time 180 min, grinding wheel 60 # and friction time 20 s .Under the technological conditions,oat flour produced with higher white degree,better taste,uniform colour and lustre,and higher milled rice rate.
Keywords：oatdehulling technologyvariance analysis
Publication Date：2017-03-02
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 13-19 )