The influence of drying temperature on rice taste quality was studied in this paper. Theheated-air temperature of 40°C, 45°C ,50°C ,55°C ,and 60°C, respectively, were used to dryfresh paddy. When the drying temperature exceeded 45 °C for paddy rice with an initialmoisture content of 21.36% w.b., the rice taste value started to decrease significantly. Inorder to preserve rice taste quality, a drying temperature below 45 °C is recommended fordrying paddy, if its initial moisture content is less than 21.36%. The relationship betweenthe major rice ingredients such as protein, amylose, moisture, and fat acid and taste valuewas established based on the experiment data used to predict rice taste quality.
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