Effect of drying temperature and paddy final moisture on milling quality of different rice varieties.
2010
Latifi, Asefeh | nasiri, morteza
Rice is usually harvested at a moisture content higher than that it can be safely stored and therefore must be subjected to drying till the moisture below 14% and for longer storing till 12%. In this project a fixed laboratory dryer was selected for drying three varieties with three range of temperature 40, 50 and 60 C and two range of final moisture content 12% and 10%. Correlation of crack kernel and broken rice was studied. There is no significant correlation between track and the factors. But all the varieties have lower broken rice at 10% moisture. The varieties response to temperature was different because they have different initial moisture content. So shafagh has higher broken rice at 60 C but shirody and fajr have no significant different between three temperature. The statistical analysis has done with SPSS 10 .
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