Effect of Degree of Polishing on Physical and Milling Properties of Rice

Investigation were conducted on commercial variety of paddy (Pant Dhan - 4) commonly grown in Northern India. Physical, gravimetric and milling properties were analysed in the laboratory at different degree of polish ranging from 0 per cent to 11.31 per cent. It was observed that the length, width, thickness and 1000 kernel weight ranged from 6.53 mm to 6.13 mm; 2.36 mm to 2.20 mm; 1.84 to 1.76 mm and 27.01 g to 20.00 g, respectively for 0 per cent and 11.35 per cent degree of polish. Milling, head broken yield were significantly affected by degree of polish. The various mathematical models had been developed for expressing the interaction between physical, gravimetric and milling properties with degree of polish were computed.