Tempering time and air temperature relationships for real-scale paddy drying and their effects on the physical, physicochemical, and morphological qualities of polished rice

Tempering-drying time may affect the quality of polished rice. Hence, this study aims to evaluate effect drying-tempering and air temperature relationships on physical, physicochemical, morphological qualities Herein, paddy with 20–24% (w.b.) moisture were subjected drying tempering temperatures 75–115 °C, 115–130 75–130 °C over 14 h reduce their content up 12% (w.b.). With increase in mass 49 whole grain yield percentages protein, crude fiber, fat, ash reduced; additionally, morphology starch composition minerals altered. The cumulative effects prolonged influenced In conclusion, technologies periods should not be designed for exceeding 75 times longer than 8 good system performance rice quality.