This study investigates the interactive effects of processing parameters on the quality of milled rice using a one-step milling machine. Also, predictive models were generated using response surface methodology. The processing parameters were moisture content (10–14 % dry basis), shaft speed of rotation (600–900 rpm), and polishing time (1–3 min). The quality parameters evaluated were milling (head rice yield, percentage broken rice, fine broken rice, and milled rice yield), cooking (optimum cooking time, kernel elongation ratio, and width expansion ratio), and sensory (flavor, aroma, appearance, texture, and overall acceptability) properties. The results showed that the interactive effects of moisture content, shaft speed, and polishing time were significant (P < 0.05) on percentage broken rice, milled rice yield, fine broken rice, optimum cooking time, kernel elongation ratio, width expansion ratio, aroma, and appearance but was not significant on head rice yield, flavor, texture, and overall acceptability. These results were similar to the regression models generated. In conclusion, the interactive effects of these processing parameters affect all the cooking properties but not all milling and sensory properties while using a one-step milling machine.

这项研究调查了加工参数对使用一步式碾米机碾米的质量的交互影响。此外，使用响应面方法生成了预测模型。加工参数为水分含量（以干基计为10-14％），轴的转速（600-900 rpm）和抛光时间（1-3分钟）。评估的质量参数为：碾磨（糙米产量，碎米的百分比，细碎米和碾米的产量），烹饪（最佳烹饪时间，仁伸长率和宽度扩大率）和感官（风味，香气，外观，纹理和整体可接受性）属性。结果表明，水分，轴转速和抛光时间的交互作用对破碎稻米的百分比，精米产量，细破碎稻米的影响显着（P <0.05），最佳烹饪时间，籽粒伸长率，宽度扩展率，香气和外观，但对糙米的产量，风味，质地和总体可接受性影响不大。这些结果与生成的回归模型相似。总之，在使用一步研磨机时，这些加工参数的交互作用会影响所有烹饪特性，但不会影响所有研磨和感官特性。