Dring of Rough Rice (III)

The analysis of tempering effecte

Abstract

The anther has investigated to find out the rational tempering conditions in multistage drying.
The tests were performed using a laboratory scale drier and tempering tanks that were provided with a psychrometer.
The following results were obtaind.
1) The amount of moisture transfer between hull and hulledrice increased with increase of difference in initial moisture contents of hull and hulled rice at the beginning of tempering.
2) The moisture contents and the temperature of unhulled rice were closly related to the temperature and humidity of the airspace surrounding the grain in the tempering tank.
3) It was found that pre-drying period, constant rate period, and falling rate period existed in the first pass.
The absolute humidity of the exhaust air in the drying period was highest at the beginning of the period.
4) The rate of drying increased with the increase of tempering times.
In the case of 10min, drying, the rate of drying decreased with the increase of the tempering times when tempering times were over 3 to 4.5 hour.
Rice qualities such as checking and germination were closely related to the tempering times.
The rate of checking increased with decrease of tempering times and the rate of germination decreased with decrase of the tempering times.