籾殻・玄米間の水分移動についての考察

During the paddy drying process, the moisture transportation takes place through the husk. Therefore, it is necessary to understand the full mechanism of the paddy drying and to analyse the characteristics of gas transparence in the husk on a micro scale. Furthermore, as the husk and brown rice are composed of different substances, it is important to examine the moisture transportation process such as drying and moisture absolution, and the physical characteristics such as the influences that the substances have. In this study, various drying characteristics were examined by using test equipment. The results of the experiment were obtained as follows: 1.The velocity of moisture transportation from the inner part to the outer part of the husk is higher than the reverse. 2.During the paddy tempering stage of intermittent drying, it increases the velocity of moisture transportation if the initial difference in the moisture content of husk and brown rice and paddy temperature are high. This knowledge can be utilized for the optimum design of paddy dryers.