Rice Taste and Quality Affected By Drying Conditions

In order to maintain rice taste quality, the drying temperature below 450 is recommended for paddy drying, if the initial moisture content is no more than 21.36%. The equation between the major rice composition including protein, amylose, moisture, fat acid and taste value was obtained from the experiment data. According to the principle of the taste analyzer, rice taste value may be directly calculated with the content of the compositions measured at laboratory.