{"id":17742,"date":"2021-01-14T13:27:27","date_gmt":"2021-01-14T12:27:27","guid":{"rendered":"https:\/\/www.mecmargroup.com\/news\/rice_drying_process_discover_how_to_reduce_post_harvest_losses-47"},"modified":"2023-06-07T18:13:39","modified_gmt":"2023-06-07T16:13:39","slug":"rice_drying_process_discover_how_to_reduce_post_harvest_losses-47","status":"publish","type":"post","link":"https:\/\/www.mecmargroup.com\/en\/news\/rice_drying_process_discover_how_to_reduce_post_harvest_losses-47","title":{"rendered":"Rice drying process: discover how to reduce post-harvest losses"},"content":{"rendered":"

Rice\u00a0<\/strong>is a particularly popular crop all over the world and it offers the opportunity to grow different varieties of grains<\/strong>. It is a basic element in the nutrition of almost half of the world’s population (Ricestat, 2018): around 500 million<\/strong> tons of processed rice are produced globally and about 90% of this production comes from Asian countries.<\/p>\n

In fact, the moisture content of paddy rice after harvest<\/strong> is generally higher than 20%<\/strong>, while for its correct shelf life it is necessary to reduce it to 12-14%. After harvesting, the paddy rice should be dried as soon as possible: the ideal would be to proceed with the treatment within 24 hours<\/strong>, in order to avoid the onset of mold, but also the germination of the product, with consequent losses. In fact, the drying of wet paddy rice carried out in a non-optimal way is responsible for the loss of quality of the cereal<\/strong> and the increase in economic losses<\/strong>.<\/p>\n

In this article, Mecmar<\/strong> explains how a correct rice drying process<\/strong> allows to reduce post-harvest losses<\/strong> by minimizing the microbial activity and respiration of the cereal.<\/p>\n

Rice: characteristics and types<\/h3>\n

Rice is a hygroscopic<\/strong> material: it can absorb water molecules present in the environment. Therefore, if it is exposed to air with higher humidity than that of rice grains, they will absorb the water present in the air by increasing their internal moisture; otherwise, if the wet rice<\/strong> is exposed to an air with low humidity compared to that of the rice grains, these will release water into the air.<\/p>\n

For proper storage of the rice<\/strong>, it is essential to provide for a drying phase<\/strong> and, if possible, also a cleaning phase of the grains<\/strong>, to allow a uniform drying, free from moisture stains. To obtain optimal drying, it is necessary to accurately determine the temperature of the humidity of the air that will surround the grains, to prevent the humidity of the grain from increasing with a consequent deterioration in the quality of the seed.<\/p>\n

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Before being consumed for human nutrition, rice needs to be appropriately filtered and bleached<\/strong>, through a process of undressing the rice<\/strong> that removes its husks and husks.<\/p>\n

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There are different varieties<\/strong> of rice on the market, each with specific characteristics (for example, Vialone Nano, Arborio, Indica, etc.) characterized by different shapes and sizes.<\/p>\n

The rice drying process<\/h3>\n

The market value of rice<\/strong> is determined by its quality, which generally reaches its peak immediately after harvest. The final quality of the rice is determined by the post-harvest processes<\/strong>; therefore, it is essential that the drying and storage process are properly calibrated to avoid a loss of moisture too fast and not to cause unwanted cracks or breaks in the carossides<\/strong>, or to cause decay of the product due to inadequate cooling and ventilation systems.<\/p>\n

Drying and storage<\/strong> have the power to increase the efficiency of the rice\u00a0<\/strong>starting from the possibility of reducing delays in harvesting and monitoring the quality of the grain. Moreover, it is essential to dry the grains within 12-24 hours from the harvest to reduce the risk of losses due to quality loss.<\/p>\n

There are several methods for drying rice<\/strong>. Depending on the region, available technologies, and even local traditions, from Africa to Asia through Europe there are different alternatives, including:<\/p>\n