Grain drying is a process of removing the moisture content from the grain. Good grain drying methods maximize grain yield and minimize the losses.
Drying is one of the most important operations towards the preservation of grain quality. Delays in drying, incomplete drying, or uneven drying will result in qualitative and quantitative losses.
This promotes the development of insects and molds that are harmful to the grain.
High moisture in grain also lowers the germination rate of rice, causes yellowing or discoloration of grains due to mold development and heat built-up from respiration.
Also, based on studies, insects are most active at higher moisture content level which may cause damage to the grain.
Drying reduces the moisture content of grains to a level safe for storage. Thus, rice grain must be dried as soon as possible after harvest (ideally within 12 hours).
Storage of incompletely dried grain with a higher than acceptable moisture content will lead to failure regardless of what storage facility is used. In addition, the longer the desired grain storage period, the lower the required grain moisture content must be.
Drying temperature also affects the milling quality of rice. Higher temperatures result in lower head rice yield and increased fissure formation.
Reference Manual #4
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