Dehydration of Unhulled Rice and its Effects on Physical and Chemical Qualities of Brown Rice (Part II)

Effects of the length of the drying time and intermittent drying on the physical and chemical qualities of brown rice

Abstract

Effects of the length of the drying time of unhulled rice on physical and chemical properties of brown rice were investigated. The longer the drying time of unhulled rice, the smaller were the pH values, the amounts of water-soluble dry matter, residual catalase and peroxidase activities. The amounts of reducing sugar also decreased with the duration of beating.
In addition, it appeared that intermittent heating process for dehydration of unhulled rice was a a better method to prevent the thermal deterioration of the physical and chemical qualities of rice than continuous drying.