Study on the Relationship of Moisture Content of Paddy and Rice Quality during Storage

• Main Authors: Chung-Sheng，Chang, 張春盛
• Other Authors: Ching，Liu
• Format: Others
• Language: zh-TW
• Published: 1994
• Online Access: http://ndltd.ncl.edu.tw/handle/68199179393480674876

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.