EFFECT OF DRYING TEMPERATURE AND FINAL GRAIN MOISTURE CONTENT ON MILLING WASTE OF THE MULTIPLE RICE VARIETIES

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ASKARI ASLI ARDEH E.; PAYMAN S.H.; SALEHI N.; BASATI Z.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:38 Page(s): 127-137

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Title

EFFECT OF DRYING TEMPERATURE AND FINAL GRAIN MOISTURE CONTENT ON MILLING WASTE OF THE MULTIPLE RICE VARIETIES

Author(s)

ASKARI ASLI ARDEH E. | PAYMAN S.H. | SALEHI N. | BASATI Z. | Issue Writer Certificate

Keywords

PADDY GRAINQ3

WASTEQ2

DRYING TEMPERATUREQ2

MOISTURE CONTENTQ2

HUSKINGQ2

WHITENINGQ2

Abstract

The drying method, DRYING TEMPERATURE and grain MOISTURE CONTENT are parameters that affect on the milling WASTE (broken grains). At this study, effects of DRYING TEMPERATURE with two levels (40 and 60oC), grain MOISTURE CONTENT with four levels (8, 10, 12, 14% w.b.) and Guilan common paddy rice varieties with three levels (Hasani, Hashemi and Alikazemi) were investigated on the milling WASTE. Samples were milled by a laboratory rubber roll huller and laboratory abrasive whitener. The obtained results of data analyze showed that Hasani variety have minimum of WASTE mean (12.27%) with significant difference respect to Hashemi (15.32%) and Alikazemi (15.86%) varieties. With increasing DRYING TEMPERATURE from 40 to 60oC, hulling WASTE mean was increased significantly from 11.62% to 17.64%. With increasing of PADDY GRAIN MOISTURE CONTENT from 8 to 14%w.b., hulling WASTE mean was decreased significantly from 20.83% to 8.64%. At among of tested varieties, the minimum (21.05%) and maximum (30.21%) means of HUSKING WASTE obtained for Hashemi and Hasani varieties, respectively. Significant decreasing of WHITENING WASTE mean from 31.33% to 19.69%, obtained due to reduction of DRYING TEMPERATURE from 60oC to 40oC. With increasing of paddy final MOISTURE CONTENT from 8 to 14% w.b., WHITENING WASTE mean was decreased from 30.84% to 19.59%.

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APA: Copy

ASKARI ASLI ARDEH, E., PAYMAN, S.H., SALEHI, N., & BASATI, Z.. (2013). EFFECT OF DRYING TEMPERATURE AND FINAL GRAIN MOISTURE CONTENT ON MILLING WASTE OF THE MULTIPLE RICE VARIETIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(38), 127-137. SID. https://sid.ir/paper/72120/en

Vancouver: Copy

ASKARI ASLI ARDEH E., PAYMAN S.H., SALEHI N., BASATI Z.. EFFECT OF DRYING TEMPERATURE AND FINAL GRAIN MOISTURE CONTENT ON MILLING WASTE OF THE MULTIPLE RICE VARIETIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(38):127-137. Available from: https://sid.ir/paper/72120/en

IEEE: Copy

E. ASKARI ASLI ARDEH, S.H. PAYMAN, N. SALEHI, and Z. BASATI, “EFFECT OF DRYING TEMPERATURE AND FINAL GRAIN MOISTURE CONTENT ON MILLING WASTE OF THE MULTIPLE RICE VARIETIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 38, pp. 127–137, 2013, [Online]. Available: https://sid.ir/paper/72120/en

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