| Summary: | 碩士 === 國立臺灣大學 === 農藝學系 === 82 === The physical and chemical properties of rice grain depend not
only on the warehouse condition and storage time but also on
the water content of the grain. Although rice quality may
be judged by milling quality, grain appearance, cooking
quality and eating quality, marketing price is largely
determined by its milling quality and grain appearance. The
purpose of this study is to investigate the effect of grain
water content on the milling quality and grain appearance for
different length of storage time. Rice grain of the second
crop of 1991 and first crop of 1992 were collected from I-
Lan, Yuan-Lin , Tai-Nan and Chang-Hwa area. After drying to
certain water contents (13%-15%), bagged grains were kept in
local wareh- ouse and sampling inspection made at different
time intervals for the total length of about one and half
years. Results indicated that water content of grain has
signifi- cant and positive effect on the water content of
brown rice and head rice.Whole grain ratios of brown rice and
head rice decrea- sed with the lower grain water content.
Broken grain ratios were significantly different for
different water treatments and increased with the higher
grain w ater content. Discolored grain increased with the
length of storage time and decreased with the grain water
content. Damaged grain were mainly influenced by the length of
storage time and less affected by the grain water content.
In general, milling quality and grain appearance remained
pretty much the same for 14% water content as compared with
the 13% standard if the storage time is shorter than 9
months.
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