Study of drying temperature and final moisture content of paddy on rice Quality (Fajr Culivar).
2004
Rashidi, Hassan | Hedayati poor, Abolfazl | Tavasoli, Fatemeh
In order to study the effects of paddy drying process on rice quality, Paddy of Fajr cultivar harvested and dried with bin dryer in six Temperature (35, 40, 45 , 50 , 55, 60oc) t fore 10 , 7-8). Dried paddy was milled. Whiteness, alkali spreading, elongation after cooking and water uptake of white rice samples Was determined and compared in completely randomized block design with 5 replication. It was obtained that water uptake of rice samples were the same. Whiteness of rice was effected by temperature of Drying and final moisture content. Dried paddy around of 7-8 percent moisture had most whiteness Degree. Also Dried paddy in 35oc had whiteness Degree. Dried paddy at 35oc had most alkali spreading value. Application of various Drying Temperature had different effect on Elongation of rice. Dried rice in 40 oc to 13-14 percent moisture had most Elongation after Cooking.
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