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Physicochemical Properties of Rice Dried in a Single Pass Using High Temperatures

¹Graduate student and university professor, respectively, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, U.S.A. ²Corresponding author. Phone: (479) 575-2841. Fax: (479) 575-6936. E-mail: tsiebenm@uark.edu ³Professor, Agricultural Statistics Department, University of Arkansas, Fayetteville, AR 72704, U.S.A.

This study evaluated the physicochemical properties of high-temperature, single-pass dried rough rice. Pureline cultivars Wells (long grain) and Jupiter (medium grain) and hybrid cultivar CL XL729 (long grain), at initial moisture contents of 17.9–18.1% were dried in a single pass to approximately 12.5% moisture content with drying air temperatures of 60, 70, and 80°C and relative humidities of 13–83%. Immediately after drying, the samples were tempered for 1 h at the drying air temperatures in sealed plastic bags. Color, degree of milling, pasting viscosity, and thermal properties of the milled rice were evaluated. Results showed that color, degree of milling, and thermal properties were not affected by drying treatments. However, peak and final viscosities increased with increasing drying air temperatures in all three cultivars.