The Effects of Soaking Temperature and Drying Condition on Quality of Germinated Brown Rice

This article describes the effects of soaking temperature and drying conditions on the quality of ‎germinated brown rice.  There are 3 varieties of paddy that are being tested, ‎consisting of Upland ‎rice var.‎ medfay, Pathum Thani 1 and RD 71.  To find the suitable conditions in ‎process of ‎producing germinated brown rice with considered from ‎this time based on the germination ‎percentage, head rice yield, and ‎crack percentage.  Experiments were conducted using the soaked ‎‎water temperature at 25, 30 and 35°C.  It was found that the water temperature ‎was 30°C suitable ‎for all 3 varieties of rice because the minimum ‎soaking time was obtained, resulting in the ‎germination percentage ‎exceeding 80%.  For the drying of germinated paddy with initial ‎moisture ‎content of 66 - 72% d.b. by using a thin-layer drying method ‎with the first drying temperature of ‎drying 70, 80 and 90°C, then ‎dried at a low temperature 50°C for the second drying.  It was found ‎‎that the drying temperature and intermediate moisture content suitable ‎for drying paddy germinated ‎by RD 71 should be used at the drying ‎temperature of 80°C during the first drying period to reduce ‎the ‎moisture content of germinated paddy to a minimum of 5 - 7% d.b.  Then ‎dried at 50 °C in the ‎second drying period until the moisture content of ‎the germinated paddy to about 30 - 34% d.b. and ‎then dried in the shade until the ‎moisture content of the germinated paddy reached 15 - 17% d.b.  ‎To obtain high ‎head rice yield and low percentage of cracking in germinated brown ‎rice (Pathum ‎Thani 1 and Upland rice var. medfay), the germinated ‎paddy should use the temperature of 70°C in ‎the first drying period and ‎the intermediate moisture content is in the same range as the ‎intermediate ‎moisture content of germinated paddy (RD 71)‎