Date of Graduation


Document Type


Degree Name

Doctor of Philosophy in Food Science (PhD)

Degree Level



Food Science


Griffiths G. Atungulu

Committee Member

Philip G. Crandall

Second Committee Member

Ruben O. Morawicki

Third Committee Member

Rusty Bautista

Fourth Committee Member

Sammy Sadaka

Fifth Committee Member

Christa Hestekin


post-harvest storage, rice quality, rice drying, rice processing


The goal of this study is to demonstrate the effectiveness of applying chilling temperatures during on-farm, in-bin drying and storage to maintain rice quality. Specific objectives include to demonstrate the effectiveness of chilling aeration to preserve rice quality characteristics, determine the drying kinetics of rice under low temperature environments, and develop models to predict heat and mass transfer in rice kernel during drying at low temperature environment. To date, there is limited research describing storability or drying behavior of rice in chilled environments. However, it is understood that chilling of high-moisture, > 21% wet basis rough rice could reduce the time pressures on commercial and on-farm dryers to reduce the rough rice moisture content below 12% within two weeks of harvest. Chilling aeration of rice could also eliminate the pre-parboil steps where rice that has been dried to < 11% moisture, must be soaked in water to ~35-38% moisture prior to parboiling. Eliminating this initial drying step potentially reduces energy and operations costs. It is important to investigate suitability of chilling aeration for rice by considering implications on rice milling yields and quality, and process operation costs.