Abstract
Some experiments of brown rice drying were carried out using a circulating type dryer of practical use on the basis of fundamental characteristics mentioned in the previous report. Electric consumption for brown rice drying was reduced to less than half of usual rough rice drying. The higher the initial drying rate was, the more the cracking occurred. However, the amount of cracks was more than that experienced in the fundamental experiment. It is considered that they were caused by impacts and friction during material circulation exclusive of heat stress in the dryer. There was a linear relation between the degree of skin damage and the initial moisture content. From the palatability test, there is no difference in rice taste between brown rice drying and rough rice drying. Therefore, we may conclude that, by making the quality a little better, the usual circulating type dryer is available for brown rice drying. So this innovation can realize the energy saving and cost reduction in the rice postharvest operation.
