Causes of internal checking of rough rice during drying

Date

3-1970

Abstract

A cause and effect relationship was found between convection drying and internal checking of rough rice: natural convection leading to less percentage cracked grains compared to forced convection drying. Varietal differences exist on the response of rough rice to internal checking. C-4-e3 rice variety was found to be stronger than IR-5 in withstanding stresses that could cause checking. Temperature of the drying air and time of exposure were found to be the two important factors affecting the formation of checks during drying. The response was linear with temperature for both IR-5 and C-4-63. Time is a limited control factor; that is a short exposure time at a high temperature is equivalent in its effect to a long exposure time at a low temperature but to a limit. The percentage cracked grains was found to be a better predictor of milling yield compared to moisture content. This is unprecedented in the literature.

Document Type

Master Thesis

Degree

Master of Science in in Agricultural Engineering

College

Graduate School (GS)

Adviser/Committee Chair

Dante B. de Padua

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 995 1970 A2 M45

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