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Cheigh, Hong-Sik;Muhlbauer, Werner;Rhim, Jong-Whan;Shin, Myung-Gon
- Korean Journal of Food Science and Technology
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- v.17 no.1
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- pp.25-32
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- 1985
Low-temperature in-bin paddy drying has been examined to study the limitations of this drying method under Korean weather conditions, the initial moisture content of the paddy, the bulk depth and the airflow rate. The results are reported and discussed with regard to drying time, energy requirements and costs, uniformity in the moisture content of the dried kernels and, finally, the quality of the paddy. The tests carried out during the paddy-drying period in 1981 and 1982 have shown that under Korean weather conditions paddy can be dried to safe storage conditions by continuous aeration with ambient air. Depending upon the initial moisture content of the kernels(19.2%-25.5% w.b.), the bulk depth(1.1-3.5m) and the airflow $(3.0-6.9m^3\;air/m^3\;paddy/min)$ the paddy could be dried within 5 to 17 days. The energy requirements and energy costs are shown to be considerably lower than for conventional high-temperature drying. No significant changes in the quality in terms of milling yield, cracking ratio, acid value and germination were observed.
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