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

Year 2014, Volume: 10 Issue: 4, 279 - 282, 01.08.2014

Babak Beheshtı Ali Shah Moradı Maryam Karımı Motlagh Mohammad Kaveh

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 (Bahar1 and

Tarom), drying temperature (40, 45, 50 and 55°C) and final grain moisture content (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 (12-

13)% is recommended to decrease amount of cracking for Tarom and Bahar1 varieties

respectively.

Keywords

Drying, paddy, crack percentage

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