Technical, Economical and Nutritional Evaluation of Different Long Kernel Rice Milling Methods in Fars Province

In this study, technical and economical performance of six different methods of long kernel rice milling (shamim variety) in Fars province and their effects on rice nutritional value was evaluated. In each method, power requirement, current and electrical energy consumption, system capacity, milling yield, rice breakage and cracking, kernel protein, ashe and fat, amount of kernel calcium and iron were measured. Benefit to cost ratio was used to compare the treatments from the economic stand point. Results of technical evaluation showed that the best milling method for shamim variety was the method containing horizontal abrasive whitener and friction type whitener. This treatment also showed the lowest consumption of electrical energy, and the highest system capacity, and milling yield compared to other treatments. There was also a significant difference between the treatments from the view point of fat, protein and iron so that the highest amount of fat, protein, and iron was found in treatments 3, 6 and 5, respectively. Results of economical evaluation showed that treatment 6 was the most economic treatment compared to the other treatment, and treatments, 3,2,4,1, and 5 took the next places, respectively.