Effects of Drying Temperature and Final Grain Moisture Content of Paddy On Grain Cracks

Authors : Babak BEHESHTI, Ali SHAH MORADI, Maryam KARIMI MOTLAGH, Mohammad KAVEH

Pages : 279-282

View : 19 | Download : 12

Publication Date : 2014-08-01

Article Type : Research Paper

Abstract :Paddy is one of the most important grains that need to be dried before storage and milling process. The most important factors that have a remarkable effect on rice quality losses are drying temperature and final moisture content. Thus in this research, two basic factors of cracking in the milling process were investigated using factorial experiment by randomized complete block design with three replications. The independent variables included: rice variety insert ignore into journalissuearticles values(Bahar1 and Tarom);, drying temperature insert ignore into journalissuearticles values(40, 45, 50 and 55°C); and final grain moisture content insert ignore into journalissuearticles values(10-11, 11-12 and 12-13% w.b.);. Results showed that the Tarom variety was more sensitive to cracking. Also Tarom variety was sensitive to temperature of drying while Bahar1 variety was more sensitive to final grain moisture content. Drying temperature of 40 and 45°C and final moisture content of insert ignore into journalissuearticles values(12- 13);% is recommended to decrease amount of cracking for Tarom and Bahar1 varieties respectively.
Keywords : Drying, paddy, crack percentage