부산대학교 도서관

This experiment is to study the effects of maturity, drying conditions and moisture contents on the ratio of grain cracking and eating quality of rice. There were significant differences of both drying conditions and the rice moisture content on the effects of cracking ratio of rice grain. The drying conditions is more important than the rice moisture content on crack ratio. The cracking ratio increase with the increase of drying temperature. The best procedure is using high temperature to reduce the moisture content of rice to 20%, then decrease the drying temperature. This method will reduce the cracking ratio and increase dryer operation efficiency. Drying conditions and moisture content had little effects on the eating quality of cooked rice. Brown rice cracking ratio will increase with maturity stages in the field. There were no significant difference on cracking ratio and eating quality between 2 steps (45-40℃) and 3 steps (50-45-42℃) drying process under the same maturity conditions. Moisture absorption resulted to fissuring of the grain, and increasing the crack ratio. The over-dried grain (12% w. b.) are more seriously than suitable dried grain (14, 15% w. b.) on crack ratio when storaged under the same circumstance due to moisture absorption.