1994 Volume 56 Issue 4 Pages 3-12
In this study, the author compared drying characteristics of rough rice with those of brown rice, husk measured by thin-layer drying experiment and investigated a rate controlling step of moisture transfer within rough rice. The drying characteristics of rough rice and its components, brown rice and husk, could be grasped quantitatively as drying constants in “two-tank model” and an exponential model. As a result, it was found that a rate controlling step in a period II of rough rice drying was moisture transfer between brown rice and husk rather than that of brown rice drying itself. Moreover, the temperature dependency of the rate controlling step was investigated by introducing a ratio of moisture transfer resistance φi and the difference between Japonica and Indica varieties were clarified.
