The suction gravity stoner is mainly applicable for grain processing factories to separate from wheat and rice the impurities, which have higher specific gravity than that the grain has, such as stones of approximately the same size and shame with grain kernels. It also can be used to separate heavy impurities from other grains.Destoner Working Principle

 

Using the difference of specific gravity and suspending speed between grains and stones, and by means of air stream passing up through space of grain kernels, the stoner separates stones from grains. The heavy impurities such as stones having the same size and shame with grain kernels are in the lower layer and move to the stone outlet by means of directional, slope and reciprocating movement of stoning sieve plate, while grains floating in the upper layer roll under self gravity to discharge outlet, so as to separate from grains the stones having the same size and shame with grain kernels.

 

This type of the stoner is composed of aspiration advice, feed hopper, aspirating hood, sieve box, eccentric driving mechanism, machine stander and etc.

A special kind of rubber bearings is used for hinge joints of the stoner's reciprocating oscillation mechanism. The rubber bearings can adsorb vibration and has a long service life. The stoner is characterized by stable movement, firmness and reliability, less vibration and voice.

The stoner does not cause dust escape due to aspiration over the stoning sieve plate and uses relative large aspiration hood and inlet, so the negative pressure all over the stoning sieve plate is approximately similar, the wind force passing through the stoning sieve plate is even, it is easy to adjust air volume and the scope of air volume to be adjusted is large. Therefore, the stoner can reach a better stoning results when the output fluctuates within a certain range.

The slope angle of the stoner can be adjusted from 10° to 14°. Therefore, the stoner can be used to remove stones having the same size and shame with grain kernels from various kinds of grains

 

 

White rice is the name given to milled rice that has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

The polishing process removes important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.

At various times, starting in the 19th century, many have advocated brown rice or wild rice as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. (See whole grain.) This is in contrast to the traditional view of brown rice which was associated with poverty and famine.

 

Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.

In much of Asia, brown rice is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. This traditionally denigrated kind of rice is now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport.

Brown rice Cooking and preparation
A nutritionally superior method of preparation using GABA rice or germinated brown rice (GBR), developed during the International Year of Rice, may be used. This involves soaking washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA.

 

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