Improvement of Drying Method on Rough Rice Quality

(1)本研究的目的是开发和评价一种有效的谷物烘干机和干燥技术，以在不影响稻谷干燥品质的情况下，加速稻谷的干燥，生产出高品质的谷物。建立了可独立控制干燥参数的试验干燥机，并在不同条件下对新收获的稻谷进行干燥试验。研究了干燥参数对干粮品质的影响，得出了干燥参数对干粮品质的影响。干燥风温为45~50ﾟC，风比为0.03m~3/ﾟ/kg，曝晒时间为5~10min，烘烤温度为25ﾟC时，可获得优质、可口的大米。谷物必须在收获后迅速干燥，干燥时间较长的谷物通常会被证明品质和味道较差，建议在连续流动干燥机的回火槽中加入冷却装置，以将环境温度保持在25ﾟC。近红外光谱分析方法已成功地应用于大米的口感评价。这种评估大米口感的新方法为大米口感的自动在线评估带来了希望。(2)将谷物干燥到安全的含水率水平，以防止在储存过程中变质或发芽是谷物保存的第一步，然而，如果执行不当，这一非常重要的单元操作可能会限制作为食品或种子使用的健康谷物的价值。本文研究了加热对稻谷生理功能(呼吸速率和发芽率)的影响。研究结果表明，加热对稻谷呼吸速率和发芽率的影响与温度的影响不同。

(1) The objectives of this study were to develop and evaluate an effective grain drier and drying technique for accelerating the drying of rough rice without any detrioration in quality of the dried grain and produce grains with high milling quality. A test drier was built that allow for independent control of the drying parameters and was used for the drying of newly harvested rough rice under different conditions. The effect of drying parameters on the quality of the dried grains were examined and the results presented.Drying parameters affects the quality of dried grains. Drying air temperature range of 45ﾟC to 50ﾟC, grain air flow ratio ranging between 0.03m^3/min/kg to 0.05M^3/min/kg, exposure time ranging between 5min to 10min and tempering temperature of 25ﾟC is considered most appropriate for obtaining good quality and tasty rice. Grains must be dried promptly and fast after harvest, grain that took longer period to dry to a safe storage moisture content of 15% wet basis usually turn out to be of less quality and taste incorporating a cooling device in the tempering tank of continuous flow driers to keep the ambient temperature at 25ﾟC is recommended. Near infrared spectrometric method have been successfully used to evaluate the taste of rice grain. This new method of evaluating the taste of rice holds promise for automatic online evaluation of rice taste.(2) Drying of grains to a safe moisture content level that would prevent spoilage or germination during storage is a first step in grain preservation, however this very important unit operation if not carried out properly could limit the value of sound grain for use as food or seed. We have Pexamined the effect of heating on the physiological functions of rough rice (respiration rate and germination ratio). The result of our investigation shows that heating affects respiration rate and germination ratio of rough rice to effect of temperature differ.