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Conditions of drying parboiled paddy for optimum milling quality.

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Relation http://ir.cftri.com/2796/
 
Title Conditions of drying parboiled paddy for optimum milling quality.
 
Creator Bhattacharya, K. R.
Indudhara Swamy, Y. M.
 
Subject 02 Drying, Dehydration
01 Rice
04 Milling
 
Description Parboiled paddy dried in the shade had excelle'Dt milling quality, but rapid
drying with hot air (40°_80°C.) or in the sun gave high breakage. The damage
started as the moisure content reached 15% and increased sharply with
further drying. Milling at different time intervals after drying demonstrated
further that damage to the paddy occurred gradually only subsequent to its removal
from the dryer. From this it was found that keeping the paddy hot after
drying (conditioning) for about 2 hr. prevented the milling breakage. Dryinr
in two stages with a tempering (2 hr. if hot, 8 hr. if at room temperature) jus
before attainment of the critical moisture content (at 15.5-16,5%) also pre
served milling quality, Tempering at higber moisture contents was less beneficial,
and multiple tempering gave no additional benefit Drying in two passes
witb a tempering in the moisture range of 15 to 19%, followed by hot-conditioning
after tbe final drying; was convenient in practice and satisfactory; a
drying temperature up to 80~C. could be used. After parboiled paddy was
dried in this way, milling breakage would not exceed 1-2%,
 
Date 1967
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2796/1/Cereal%20Chemistry%2C%20Volume-44%28%20%281967%29%20592-609.pdf
Bhattacharya, K. R. and Indudhara Swamy, Y. M. (1967) Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry, 44. pp. 592-609.