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

Özet

Paddy is one of the most important grains that need to be dried before storage andmilling process. The most important factors that have a remarkable effect on rice quality losses aredrying temperature and final moisture content. Thus in this research, two basic factors of crackingin the milling process were investigated using factorial experiment by randomized complete blockdesign with three replications. The independent variables included: rice variety (Bahar1 andTarom), drying temperature (40, 45, 50 and 55°C) and final grain moisture content (10-11, 11-12and 12-13% w.b.). Results showed that the Tarom variety was more sensitive to cracking. AlsoTarom variety was sensitive to temperature of drying while Bahar1 variety was more sensitive tofinal 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 varietiesrespectively.