IMPORTANCE OF PHYSICAL PROPERTIES OF RICE

The marketing values of rice as an agricultural product depend on its physical qualities after the harvesting. The percentage of whole grain is the most important parameter for rice processing industry (Marchezan, 1991). Improperly designed and adjusted rice processing machine may produce large quantity of broken rice kernel with consequent low marketing value. 

To prevent this, knowledge of the physical properties of the agricultural products is of fundamental importance during the harvesting of grains, transporting and design, manufacturing and operating different equipments used in post harvesting processing operations of these products (Ghadge et al., 2008a, Suthar, 1996). 

Information related to porosity and specific gravity, within other physical characteristics of the agricultural products, are of paramount importance for studies involving heat and mass transfer and air movement through the bulk grain. Effect of different processing methods on physical characteristics of whole pigeon pea is studied by Ghadge et al. (2008b). 

The different processing methods affect the physical characteristics of whole legume. Faster reconstitution of precooked, frozen and cabinet dried samples was due to increased porosity as indicated by lower bulk density and relatively higher sedimentation values. Higher sedimentation value also indicates higher dispensability, which reveals the importance of physical properties.