抄録
This investigation was carried out to find out the property of half-dried rough rice during temporary storage and the property of stored rough rice which were dried to 15% moisture content after temporary storage. Half-dried rough rice of different moisture contents (20%, 18%, 17% and 15%) were produced from the rough rice of different initial moisture contents (23.0%, 19.7%) by two types of commercial dryers (tempering dryer and continuous dryer), and were stored in 18 plastic bins. Eight items of rice property were determined for storage samples taken out of each bin. These were temperature, moisture content, checking, germination viability, odor, mold contamination and fat acidity.
The property of half-dried rough rice in temporary storage deteriorated faster when the moisture content was high. Determining fat acidity was an effective method to indicate quantitatively the extent of damage of rice, and an objectionable odor seemed to be the most pronounced indication of quality deterioration of rice in storage. It was not clear whether the difference of property of half-dried rough rice during temporary storage was induced from the different drying method or different initial moisture content.
On the 99th day and the 165th day after starting of temporary storage the moisture contents of storage rice were reduced to 15%. The dried rice is stored in the laboratory. Subsequent storage tests are still being continued.
