Dissertação
Correlações dos processos de secagem e intermitência sobre a qualidade do arroz polido e integral
Fecha
2022-08-22Autor
Martens, Samuel
Institución
Resumen
Although intermittent drying is widely used in rice, the accumulative time
of this process can influence the temperature of the grain mass, accentuating the
thermal damage to the grains, even though the intermittence helps to minimize the
fluxes of heat and humidity between the grains and the air drying. Thus, the objective
of the study was to correlate the effects of drying time and intermittency of paddy rice
on the physical, physicochemical and morphological quality of polished and brown
rice. The experiment was carried out in a grain storage unit at farm level in the
municipality of Cachoeira do Sul-RS. The batches of rice grains from mechanized
harvesting, with water contents between 24 and 20% (b.u.) were immediately
submitted to pre-cleaning and drying operations. The samples collected were
analyzed at the Postharvest Laboratory (LAPOS) at Federal University of Santa MariaCampus Cachoeira do Sul. The treatments analyzed were drying (mean temperature
of the grain mass of 49 °C), intermittence (average temperature of the grain mass of
40 °C) and the drying time of 14 hours (corresponds to the number of times the product
went through the drying and intermittence processes). For each drying time, grain
sampling was carried out in the drying stage and in the intermittence stage to evaluate
the physical quality of paddy rice and the physicochemical and morphological quality
of polished and brown rice. Among the results, it was verified that the accumulative
drying time provided an increase in the temperature of the grain mass, altering the
physical, physicochemical and morphological quality of the polished and brown rice.
The intermittence process did not satisfactorily compensate for the number of cycles
(drying time) of the grain mass in the drying chamber, in relation to the final quality of
the grains, especially for polished rice.