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Comparison of Rice Fineness Using Design of Experiment

EasyChair Preprint no. 4640, version 2

Versions: 12history
4 pagesDate: February 1, 2021


This research interests in the development of pin mill rice grinders and the use of the design of the experiment analysed by a statistical program. There were 2 factors in the study: 1. Rice types consisted of jasmine rice, glutinous rice, riceberry rice, and brown rice, and 2. The sieve hole sizes consisted of 1.0 mm and 0.4 mm sieve holes. The dependent variable is the weight of the residual rice flour on the sieve, indicating the granularity/finesse of the rice flour obtained by grinding. The results of the analysis showed that the mean values of each type of rice flour that were left on the sieve were not significantly different. As for the factor of sieve hole sizes, it was found that by using a 1 mm sieve hole, the mean value of the rice flour left on the sieve was 49.466 g. While using a 0.4 mm sieve hole, the average value of the rice flour left on the sieve was 45.529 grams. Both sieve hole sizes had a significant effect on the amount of rice flour left on the sieve.

Keyphrases: Rice flour, Rice Mill Machine, Sieve

BibTeX entry
BibTeX does not have the right entry for preprints. This is a hack for producing the correct reference:
  author = {Piyakarn Bhoonkertmarerng and Thad Wattanawongwisut and Rachaneekorn Polpattapee and Umphol Phormor and Kittiphop Tatputsa and Rawipon Chaichomphu and Pornsiri Jongkol},
  title = {Comparison of Rice Fineness Using Design of Experiment},
  howpublished = {EasyChair Preprint no. 4640},

  year = {EasyChair, 2021}}
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