Abstract: Quality characteristics of milled rice kernel was studied by using a 3-Dimentional Micro-slicing Image Processing System. It is shown that more objective observation could be conducted with the aid of the system and specific advantage was demonstrated in the evaluation of nutritional distribution, histological analysis of chalky rice kernel and its change during cooking process. It is revealed from the quantitative measurement of the extent of chalky portion that the 3D image processing system is also an effective way for the quantitative morphological study.