ABSTRACT
In 1930s, new pearling machines of an attrition type were developed one after another in northeastern China, and they are still used. Gradual pearling consisting of three or four steps is used in the pearling of grain sorghum. The pearling yield is 75-85% and is influenced by the variety, moisture content, and hardness of grain sorghum. The quality of the product pearled by those developed machines is much better than that of the product pearled by stone mills. The pearled grain sorghum is cooked into porridge or boiled with pearled rice or barley in China.
