Conditions of drying parboiled paddy for optimum milling quality.

Bhattacharya, K. R. and Indudhara Swamy, Y. M. (1967) Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry, 44. pp. 592-609.

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Abstract

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%,

Item Type:	Article
Uncontrolled Keywords:	Parboiled paddy, dried in shade, milling quality, rapid drying with hot air
Subjects:	600 Technology > 05 Chemical engineering > 02 Drying, Dehydration 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2016 06:03
Last Modified:	08 Jun 2016 06:03
URI:	http://ir.cftri.res.in/id/eprint/2796

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