Split-range drying method for paddy

• Main Authors: LIU QIJIAO, WANG JIHUAN
• Format: Patent
• Language: Chinese; English
• Published: 10.11.2010
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a split-range drying method for paddy. The method has the technical points: performing preliminary cleaning and hot air drying on harvested high-moisture paddy, tempering, redrying and retempering the paddy, and keeping the ratio of the drying time to the tampering time within the range from 1 to 6 until the moisture content is reduced to 18.5 to 18 percent; conveying the paddy into a paddy temporary storage warehouse for slow cooling, ventilation and temporary storage; performing the hot air drying on the paddy of the temporary storage warehouse with a dryer after the paddy harvest season, retempering, drying and retempering the paddy, keeping the ratio of the drying time to the tampering time within the range from 1 to 8 until the moisture of the paddy is reduced to be below 14.5 percent; and conveying the paddy to a warehouse for storage. The method has the advantages of improving the moisture reducing rate and the utilization efficiency of the paddy dryer, reducing the loss after t