Head rice grain has a high edible quality, while rice milling process produces lots of broken rice, mainly due to pressure and friction work. In this work, based on the structural properties of brown rice, a developed friction tester was used to analyze the tribological behavior of brown rice. Test results show that rice starch granules have a loose, polyhedral structure, which produce cracks easily and increases the abrasion of brown rice. Three kinds of brown rice show different fracture behaviors. Different friction behaviors appear with rice and milling iron kind, main rice wear mechanisms include fatigue damage, plastic deformation, adhesive wear and abrasive wear. It shows that the study provides a method to understand rice milling mechanism and has a positive influence on selection of materials and parameters for rice milling.

整粒米粒具有较高的食用品质，而碾米过程中会产生大量碎米，主要是由于压力和摩擦功。在这项工作中，基于糙米的结构特性，使用开发的摩擦测试仪来分析糙米的摩擦学行为。测试结果表明，大米淀粉颗粒具有松散的多面体结构，容易产生裂纹，增加糙米的磨损。三种糙米表现出不同的断裂行为。大米和磨铁类出现不同的摩擦行为，主要的大米磨损机制包括疲劳损伤、塑性变形、粘着磨损和磨粒磨损。表明该研究为理解碾米机理提供了一种方法，对碾米材料和参数的选择具有积极影响。