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Chapter 12: Impact of Drying, Storage, and Milling on Rice Quality and Functionality

Terry J. Siebenmorgen and Jean-Francois Meullenet, Rice Processing Program, University of Arkansas, Fayetteville, Arkansas

RICE: Chemistry and Technology, Third Edition
Pages 301-328
DOI: https://doi.org/10.1094/1891127349.012
ISBN: 978-1-891127-34-9


Rice “quality,” in its many definitions, can be affected at almost any point in the postharvest processing chain. The rice processing industry faces a continual challenge to prevent various forms of chemical and physical degradation in order to maintain quality at its highest level. Given the status of a rice lot delivered at harvest, overall quality can generally not be improved, short of specialized processes that improve particular quality attributes (e.g., parboiling can improve milling quality tremendously). It is more generally the case that processors are expected to maintain quality at the delivered levels. Given the volume of product typically handled by processing facilities, as well as the wide range of sources and production practices often experienced with rough rice, maintaining quality from the first point of delivery through final packaging is indeed challenging.

Chapters 9–11 in this text address the postharvest operations of rice drying, storage, and milling. They concentrate on the theory and current understanding of the processes that make up these unit operations, as well as the commercial procedures and equipment currently in use. This chapter emphasizes the effects these operations can have on milling performance and other aspects of rice quality and functionality.