Volume 10, Issue 38 (2013)                   FSCT 2013, 10(38): 127-137 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Effect of drying temperature and final grain moisture content on milling waste of the multiple rice varieties. FSCT 2013; 10 (38) :127-137
URL: http://fsct.modares.ac.ir/article-7-2671-en.html
Abstract:   (7165 Views)
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 60 °C), 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 60 °C, 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 60 °C to 40 °C. With increasing of paddy final moisture content from 8 to 14% w.b., whitening waste mean was decreased from 30.84% to 19.59%.
Full-Text [PDF 250 kb]   (2207 Downloads)    

Received: 2010/11/8 | Accepted: 2011/12/8 | Published: 2013/02/5

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.