Effects of Drying Temperature and Tempering on Kernel Cracking of Paddy

Thin layer paddy was dried under the different operational conditions for initial moisture contents,drying temperatures,tempering temperatures and tempering durations.So,the effects of initial moisture content,drying temperature,tempering time and tempering temperature were investigated.The objective was to provide reference for improving milling quality of paddy.The results indicated that with drying temperature in the range of 50 ℃-60 ℃,tempering temperature in the range of 60 ℃-70 ℃,and tempering duration in the range of 120 min-160 min,crack percentage of dried paddy had little increment.When initial moisture content was around 24 %,tempering had significant influence on crack percentage of dried paddy.