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Controlled sun drying of freshly harvested paddy for improved milling quality.

Bhashyam, M. K. and Srinivas, T. and Desikachar, H. S. R. (1975) Controlled sun drying of freshly harvested paddy for improved milling quality. Journal of Food Science and Technology, India, 12 (3). 124-127, 10 ref..

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Abstract

Freshly harvested paddy at 20-24% moisture in several var. was sun dried under different weather conditions. The effect of stirring and intermittent covering (tempering) during drying, on the milling quality of paddy was evaluated. It was observed that when the temp. was high (40-45 degree C) and humidity was low ( less than 45%) direct sun drying caused high breakage. Stirring the paddy once in about half an hour and inclusion of one or two tempering steps when grain reached 17% moisture were highly beneficial. When the temp. is milk (25-32 degree C) the tempering steps may not be essential. A general recommended procedure is to dry the paddy less than17% moisture with stirring at half hour intervals followed by a 2-3 h tempering under cover and final drying to about 14% moisture.

Item Type: Article
Uncontrolled Keywords: RICE-; sun drying & milling quality of paddy; DRYING-; paddy, sun drying & milling quality of; MILLING-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Mar 2010 10:34
Last Modified: 18 Mar 2010 10:34
URI: http://ir.cftri.com/id/eprint/3622

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