ABSTRACT
One of the most important economic considerations in rice processing is the prevention of breakage; broken rice is worth about one-half the value of head (whole grain) rice. Farmers must harvest their rice before it completely matures to prevent fissuring of the rice in the field (see Chapter 15). The average moisture content of freshly harvested (green) rice is usually between 18 and 24% (wet basis). Rice at this high moisture content is susceptible to the growth of microorganisms, and it must be dried to less than 14% moisture content to prevent spoilage during storage. To prevent deterioration, drying should be started within 24 hours of harvest. Rough rice is the normal form in which rice is dried because it stores better than brown rice and it is easier to remove the hulls after the rice has been dried.
