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EFFECTS OF DRYING AND TEMPERING RICE USING A SINGLE PASS DRYING PROCEDURE
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 036039, 2003 ASAE Annual Meeting . (doi: 10.13031/2013.13906) @2003
Authors: Terry J. Siebenmorgen
Keywords: Rice, drying, glass transition temperature, head rice yield
The objective of this research was to determine the effects of various drying and tempering
strategies on rice quality using a continuous drying procedure. The drying procedure used was designed
to implement a hypothesis involving the glass transition temperature of rice as applied to moisture content
removal rates and tempering durations. The drying procedure consisted of four stages. First, rice was
dried in a chamber for various durations aimed at removing 1 to 6 percentage points of moisture content.
The rice was then sealed in plastic bags and tempered inside the drying chamber for certain durations, as
determined in previous research, to reduce moisture content gradients within the kernels. The rice was
then dried further to approximately 12 to 13% moisture content. After this second drying stage, the rice
was again tempered.