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EFFECT OF CONTINUOUS AND TWO STAGE DRYING ON QUALITY OF BASMATI (PB1 AND PB1121) VARIETIES OF PADDY

KrishiKosh

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Title EFFECT OF CONTINUOUS AND TWO STAGE DRYING ON QUALITY OF BASMATI (PB1 AND PB1121) VARIETIES OF PADDY
 
Creator NAGESHWAR PATEL
 
Contributor S. K. Jha
 
Subject diseases, productivity, seafoods, biological phenomena, genes, bacteria, group communication, exhibitions, harvesting, training programmes
 
Description T-8478
The problem of fissuring and breakage during milling is quite significant in long grain basmati varieties. It has been found that drying of paddy is critical operation, as mismatched drying parameters develop considerable fissures and breakage in milling. Therefore, continuous and two-stage thin layer drying of paddy varieties (PB 1 and PB 1121) were carried out to bring the moisture content of freshly harvested grains from 22.5 to 12.5% (wb). Drying study was performed using a three-level, three factor fractional factorial design and aimed to determine the optimum combination of drying air temperature, tempering time and moisture reduction in first pass that resulted in high milling recovery (MR), high head rice yield (HRY), and short drying time. The drying temperature was varied from 40°C to 70°C, tempering time from 60-240 min and moisture reduction in first pass from 2-10%. Further, during drying there is change in properties of grains, which was also determined.
Moisture content was found to have significant effect on the various properties namely axial dimensions, surface area, sphericity, bulk and true densities, porosity, angle of repose, terminal velocity, coefficient of friction at different surfaces and hardness of both the varieties. Relationships between properties and moisture content were established for both varieties. The axial dimensions, sphericity, surface area, 1000-grain weight, bulk density, angle of repose, terminal velocity, and coefficient of friction decreased with decrease in moisture content in both varieties whereas true density, porosity and hardness increased.
Continuous drying of paddy resulted in very low head rice yield. Optimal conditions for 2-stage drying of paddy grains was found to be temperature of 56.4°C, 5.68% moisture reduction and 200 min tempering time for PB1 and 58.3°C, 7.13%, and 148.07 min for PB1121. At optimized conditions, total drying time and head rice yield were calculated as 43 min and 51.5%, respectively for PB1 and 53.1 min and 54.53%, respectively.
 
Date 2016-11-24T09:22:33Z
2016-11-24T09:22:33Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/87333
 
Format application/pdf
 
Publisher IARI, DIVISION OF POST HARVEST TECHNOLOGY