Effect of drying temperature and paddy final moisture on milling quality of three rice varieties

Rice is usually harvested at a high moisture content therefore it must be subjected to drying till the moisture below 14% and for longer storing till 12%. In this project a fixed laboratory dryer was selected for drying three varieties with three range of temperature 40, 50 and 60 C and two range of final moisture content 12% and 10% as completely randomized design. Correlation of crack kernel with drying temperature and final moisture was studied. There was no significant correlation between them. But all the varieties have lower broken rice at 10% moisture. The varieties response to temperature was different because they have different initial moisture content. Shafagh has initial moisture 17% and the others have initial moisture 15%, though shafagh showed higher broken rice at 60 C but shirody and fajr have no significant different between three temperatures.