Cereal Chem 44:592 - 600.  |  VIEW ARTICLE
Conditions of Drying Parboiled Paddy for Optimum Milling Quality.

K. R. Bhattacharya and Y. M. I. Swamy. Copyright 1967 by the American Association of Cereal Chemists, Inc. 

Parboiled paddy dried in the shade had excellent milling quality, but rapid drying with hot air (40-80 C.) or in the sun gave high breakage. The damage started as the moisture content reached 15% and increased sharply with further drying. Milling at different time intervals after drying demonstrated further that damage to the paddy occurred gradually only subsequent to its removal from the dryer. From this it was found that keeping the paddy hot after drying (conditioning) for about 2 hr. prevented the milling breakage. Drying in two stages with a tempering (2 hr. if hot, 8 hr. if at room temperature) just before attainment of the critical moisture content (at 15.5-16.5%) also preserved milling quality. Tempering at higher moisture contents was less beneficial, and multiple tempering gave no additional benefit. Drying in two passes with a tempering in the moisture range of 15 to 19%, followed by hot-conditioning after the final drying, was convenient in practice and satisfactory; a drying temperature up to 80 C. could be used. After parboiled paddy was dried in this way, milling breakage would not exceed 1-2%.