Effect of drying on the quality of milled rice

Abstract

The effect of drying on the quality of milled rice was investigated. Variables studied were drying temperature, air velocity and air relative humidity. The degree of breakage during milling increased as temperature of drying increased (from 40 to 70°C) and relative humidity decreased. Varying the air velocity between 0.26 and 2.12 m/sec had no effect on breakage. The‘activation energy’ of grain breakage was much higher than of drying.