Effects of Drying Temperature and Final Grain Moisture Content of Paddy On Grain Cracks
Öz
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.
Anahtar Kelimeler
Kaynakça
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Ayrıntılar
Birincil Dil
İngilizce
Konular
-
Bölüm
Araştırma Makalesi
Yazarlar
Babak Beheshtı
Bu kişi benim
Ali Shah Moradı
Bu kişi benim
Maryam Karımı Motlagh
Bu kişi benim
Mohammad Kaveh
Bu kişi benim
Yayımlanma Tarihi
1 Ağustos 2014
Gönderilme Tarihi
26 Haziran 2014
Kabul Tarihi
9 Temmuz 2014
Yayımlandığı Sayı
Yıl 2014 Cilt: 10 Sayı: 4