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Drying-cum-curing of freshly harvested high moisture paddy by roasting with hot sand.

Srinivas, T. and Bhashyam, M. K. and Shankara, R. and Vasudeva, Singh and Desikachar, H. S. R. (1981) Drying-cum-curing of freshly harvested high moisture paddy by roasting with hot sand. Journal of Food Science and Technology, 18 (5). 184-187, 13 ref..

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Abstract

Drying of harvested high moisture paddy under monsoon weather is a problem in some parts of India. Attempts were therefore made to dry high moisture (18-22.8%) paddy by roasting (in a commercial Gram roaster) with sand for 1-1.5 min at 95-155 degree C followed by tempering for 1.5-2 h in metal bins and finally spreading in air for cooling. Roasting with sand reduced the moisture by 5-10% but as the paddy attained 106 degree C the proportion of cracks in the grain increased, which however could be healed by tempering. Optimum results were obtained when the sand is of -25 to +44 BSS size and the paddy to sand ratio is 1:25. The rice obtained after milling had characteristics similar to cured or parboiled rice.

Item Type: Article
Uncontrolled Keywords: DRYING-; paddy, sand roasting drying of moisture high; MOISTURE-CONTENT; MILLING-; paddy, sand roasting drying & milling properties of moisture high; RICE-; sand roasting drying of moisture high paddy
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2010 06:52
Last Modified: 22 Oct 2018 09:29
URI: http://ir.cftri.com/id/eprint/6796

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