@article{oai:soar-ir.repo.nii.ac.jp:00010349,
 author = {五月女,  格 and 津田,  升子 and 岡部,  繭子 and 大島,  紗也香 and ホッセン,  ムハマド シャリフ and 板倉,  真由美 and 竹中,  真紀子 and 岡留,  博司 and 五十部,  誠一郎},
 issue = {2},
 journal = {日本食品工学会},
 month = {Jun},
 note = {論文ファイルの利用は著作権の範囲内に限り認められます。, Fine grinding technology is expected to permit various application of rice flour, however, it will decrease flowability of rice flour, resulting in formation of bridge and cohesion of powder inside the food processing machine. To determine necessary equipments and technologies for the processing of fine rice flour, this study investigated Carr’s flowability and floodability indices, moisture content, and roughness coefficient of the flours made from nonglutinous rice (white/brown) and glutinous rice (white), having the mean diameters of 3～30μm and 30～100μm milled by a jet mill and a hammer mill respectively. Although the moisture content and the roughness coefficient decreased as the mean diameter of the rice flour decreased, its flowability decreased as the mean diameter decreased down to 15μm. In the flours at 3μm mean diameter, the flowability of white rice flour was almost same with that of 15μm flour, while it increased in the brown rice flour. The rice flours with the mean diameter less than 30μm were less flowable than traditional rice flour joshinko, however as flowable as ordinary wheat flour., Article, 日本食品工学会誌. 10(2):95-106 (2009)},
 pages = {95--106},
 title = {粉砕方法および粒子径が米粉のCarrの流動性指数および噴流性指数に与える影響},
 volume = {10},
 year = {2009}
}