Food waste caused by processing is serious, brown rice over-milling has caused mass nutrients loss and waste. Brown rice milling process is mainly friction interaction between brown rice-roller. To better understand brown rice shearing friction behavior under working conditions, a developed friction tester combined with observation is used to obtain in-depth working principles under working conditions. Test results indicate that rice friction has four stages during shearing: initial sliding, surface bran layer friction, transition friction, core stable friction, it matches with brown rice structure. The main brown rice wear mechanism is plowing wear with fatigue, abrasive, adhesion and oxidation. Effects of rice condition, working load, speed, roughness are further discussed. It reveals friction interaction mechanisms for over-milling prevention.

加工造成的食物浪费严重，糙米过度碾磨造成大量营养物质流失和浪费。糙米碾磨过程主要是糙米与滚筒之间的摩擦相互作用。为了更好地了解糙米在工况下的剪切摩擦行为，采用研制的摩擦试验机结合观察，深入了解工况下的工作原理。试验结果表明，大米在剪切过程中摩擦有四个阶段：初始滑动、表面麸层摩擦、过渡摩擦、芯部稳定摩擦，与糙米结构相匹配。糙米的主要磨损机制是耕作磨损，具有疲劳、磨蚀、粘附和氧化。进一步讨论了水稻状况、工作负荷、速度、粗糙度的影响。它揭示了防止过铣削的摩擦相互作用机制。