Rice is a popular customary food product that is often processed for various uses via milling procedures. This study uses dry milled white rice to find correlations between grinding time, temperature changes during the grinding process, and the enthalpy of combustion of ground white rice. White rice grains were ground in a blender or by mortar and pestle and were combusted in a bomb calorimeter at various size ranges. Results indicated that as grinding time increased, the temperature change of white rice in the blender also increased, while the enthalpy of combustion of the white rice particles decreased. It can be inferred that the enthalpy of white rice was partially lost due to the production of heat from the collision of white rice during the grinding process. Hence, it is plausible that excess rice milling could lead to unforeseen issues such as food crises when performed on a large scale.

Measuring size-dependent enthalpy alterations in dry milled white rice via bomb calorimetry

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