Study for the drying speed and the quality of the unhulled rice

Abstract

Generally, in the case of doing the drying work of the unhulled rice, the temperature to be added controls the dryimg speed, and gives the infulences to the quality of rice.
But, the degree of these influences, is not distinct. Then I have done these experiments for the drying speed and the quality of the unhulled rice.
As this result, I have gotten the next formula, for the moisture content percentage to take off, and the temperature to be added, and the time to heating the unhulled rice:
E=(T/10-1)²⋅H
As E: The moisture content % age to take off.
T: The temperature of inhulled rice in drying.
H: The time of heating.
And, from the result of experiment for the quality of rice, I have known the next tendency that is, the rate of craked rice of 30°C is 2%, and that of 100°C is 68% and the rate of budding out of 30°C is 93%, and that of 100°C is 2%.
These variation for several temperature is done straight, therefore, it is not desirable method to be rised the temperature of the unhulled rice above about 40°C.