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Information Journal Paper

Title

BREAKAGE GRAINS PERCENT OBTAINED FROM DIFFERENT DRYING METHODS SOME COMMON PADDY VARIETIES IN GUILAN PROVINCE

Pages

  43-50

Abstract

 At this study, effect of PADDY DRYING METHOD with three levels (shadow drying, sun drying and oven drying), PADDY grain MOISTURE CONTENT at four levels (8, 10, 12, 14 w.b.%) and common PADDY varieties in Guilan province at three levels (Hasani, Hashemi and Alikazemi) were investigated on broken grains percent duo to milling process. The results that BREAKAGE percent of grains was least at tests with shad DRYING METHOD. The mean highest BREAKAGE percent of grains at husking stage (14.061%) was obtained at tests with Hashemi variety and oven DRYING METHOD. The mean least BREAKAGE percent of grains at husking stage (5.351%) was obtained at tests with Alikazemi variety and shad DRYING METHOD. With increasing of grain MOISTURE CONTENT of milling from 8 to 14 w.b. %, BREAKAGE percent of grains at husking and whitening stages were decreased from 11.616 % to 7.717 % and 21.025 to 12.841%, respectively. The mean highest (21.340%) and least (13.841%) BREAKAGE of grain whitening obtained at tests with sun drying and shad DRYING METHODs, respectively. The mean highest (20.539) and least (14.150%) BREAKAGE percent of grain whitening obtained at tests with Hasani and Hashemi and Alikazemi varieties, respectively.

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    APA: Copy

    ASKARI ARDEH, E., BASATI, Z., & SALEHI, N.. (2016). BREAKAGE GRAINS PERCENT OBTAINED FROM DIFFERENT DRYING METHODS SOME COMMON PADDY VARIETIES IN GUILAN PROVINCE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(51), 43-50. SID. https://sid.ir/paper/71796/en

    Vancouver: Copy

    ASKARI ARDEH E., BASATI Z., SALEHI N.. BREAKAGE GRAINS PERCENT OBTAINED FROM DIFFERENT DRYING METHODS SOME COMMON PADDY VARIETIES IN GUILAN PROVINCE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(51):43-50. Available from: https://sid.ir/paper/71796/en

    IEEE: Copy

    E. ASKARI ARDEH, Z. BASATI, and N. SALEHI, “BREAKAGE GRAINS PERCENT OBTAINED FROM DIFFERENT DRYING METHODS SOME COMMON PADDY VARIETIES IN GUILAN PROVINCE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 51, pp. 43–50, 2016, [Online]. Available: https://sid.ir/paper/71796/en

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