1. Paddy Drying Systems By: M Gummert J Rickman
Agricultural Engineering Unit
IRRI, Los Baños , Philippines

2. Content Why drying Drying and quality Drying methods
Mechanical drying systems
Drying strategies

3. Why Drying? Rice is harvested at high moisture contents >20%
Quality deterioration starts immediately after harvest
The wetter the grain the faster the loss of quality
Different MC for different purposes (see Table)
Purpose
Required MC
Potential problems
2 - 3 weeks storage %
Molds, discoloration, respiration loss
months storage
<= 13%
Insect damage
> 1 year storage
<= 9 %
Loss of viability
Milling
14%
Damaged grains, cracking

4. Improper drying, 1 Heat build-up from natural respiration
excellent growth conditions for molds and insects
Mold development
propagate diseases in the grain
may release toxins into the grain
proper drying and storage can reduce propagation of molds
Insect infestation
insects are always a problem in stored grain
at lower moisture content insect activities are lower
proper drying helps keeping insects at acceptable level (4 insects per kg)
Heat build-up in the grain:
Natural respiration of stored, wet grain will generate heat, in particular when it is stored in sacks or in bulk.
Heat will provide excellent growth conditions for molds and insects and thus deterioration in quality.
Mold development:
Molding of grain will propagate diseases in the grain and may release toxins into the grain.
Although some molds may be present in the grain at harvest time, proper drying and storage measures can reduce further propagation of these molds.
Insect infestation:
Insect infestation is always a problem in stored grain in tropical climates, even if the grain is completely dried.
However, the less moisture in the grain, the fewer the expected insect problems.
A combination of proper drying procedures and storage practices, including storage hygiene, will keep insect infestation at acceptable levels.

5. Improper drying, 2 Discoloration/Yellowing
heat build-up in the paddy grain before drying
drastically reduces the market value of rice
Loss of germination and vigor
active respiration depletes the nutrition reserves
molds and diseases can reduce the ability of the seed to germinate
the lower the MC at the beginning of storage, the longer the seed remains viable
Discoloration/Yellowing: A general yellowing of the rice grain is a result of heat build-up in the paddy grain before drying. Discolored grain drastically reduces the market value of rice since whiteness is an important quality characteristic for rice consumers. Although discoloration is a complex biochemical process, it can be easily avoided by timely drying of paddy after harvest.
Loss of germination and vigor: Moisture in grain will gradually reduce germination ability of the seed during storage. Active respiration of the grain during storage will deplete the nutrition reserves that the seed uses to germinate or sprout. Molds and diseases can also reduce the ability of the seed to germinate. The lower the moisture content of seed at the beginning of storage, the longer the seed remains viable

6. Improper drying, 3 Loss of freshness/odor development
Heat build up -> musty odor in rice.
Reduces the market value of rice.
If from mycotoxin-producing fungi rice might become unusable.
Reduced head rice yield
moisture adsorption of individual dry grains with moisture contents below 16% - fissuring
mixing dry with wet grains
Exposing dry grains to humid air
Fissures cause cracking in milling process -> reduced the head rice recovery.
Loss of freshness/odor development: Deterioration of quality or aging of stored rice results from a combination of a change in the chemical components (increase in fatty acids and decrease in sugars) and changes of rice kernel characteristics (such as kernel hardness). Heat build up in the grain (above 55ºC) due to insects, molds or high humidity will often lead to a musty odor in rice. Therefore, rice stored for longer periods under adverse conditions (high grain moisture content and/or high temperatures) can develop odors, which reduce the market value of rice considerably. In particular, molds (fungi) that grow on rice can produce offensive odors due to deterioration of chemical components in the rice. If the fungi are of the mycotoxin-producing family, rice is unsafe for nourishment and might be totally unusable for food or livestock feed purposes.
Reduced head rice yield: A major cause for fissuring of rice kernels is the moisture adsorption of individual dry grains with moisture contents below 16%. This can happen either when wet grain is mixed with dry grain (in storage, in the dryer or after drying in a batch dryer with a resulting moisture gradient) or when dry grain is exposed to humid ambient air with a relative humidity higher than the equilibrium relative humidity at the corresponding grain moisture content. Fissures in rice kernels usually lead to cracking of the grain during the milling process and thus reduce the head rice recovery.

7. Equilibrium moisture content (EMC)
Rice is hygroscopic
Equilibrium moisture content (EMC)
If grain is exposed to air for a longer time it will reach EMC
Dry grain will adsorb water from humid air
Wet grain will dry
Grain properties
Moisture Content, MC
Temperature
Air properties
Relative Humidity, RH
Purpose
Required MC
Potential problems
2 - 3 weeks storage %
Molds, discoloration, respiration loss
months storage
<= 13%
Insect damage
> 1 year storage
<= 9 %
Loss of viability
Milling
14%
Damaged grains, cracking

8. Drying methods

9. Field drying Why field drying? Waiting for the thresher
Manual threshing
How?
Spreading the crop in the field
Stacking/piling
Advantages
Can reduce MC by 1% per day
Disadvantages
Rapid quality deterioration
Shattering
Losses to bird and rodents when spread in the field
Heat build up and rapid quality deterioration in piles
Re-wetting from straw in piles
In many traditional harvesting systems farmers leave their harvested rice in the field for extended time because they are either waiting for the thresher or because they want to pre-dry the paddy. In this practice, often referred to as field drying, the rice plants are often stacked in piles with the panicles inside to protect them from rain, birds and rodents, a practice that can lead to massive heat build up inside the stacks. As a result molds grow quickly and infest the grains and discoloration usually develops within the first day of field drying. Another unwanted effect is that the relatively dry grains often absorb water from the wetter straw, which leads to fissuring of the dryer grains and thus reduces the potential head rice recovery.
It is impossible to produce good quality grains with field drying practices and field drying should therefore be avoided.
It is impossible to produce good quality grains with field drying practices. Field drying should therefore be avoided.

10. Panicle drying Traditional method
harvested with a small knife (ani ani)
paddy grains that are still attached to the panicles
for drying small amounts of paddy.
stored in farmers’ houses, e.g. under the roof for protection from rodents.
Problems
low capacity
grains inside the panicle dry slower than the grains that are exposed directly to the sun.
Tips
turning of the panicles improves the drying process
Drying of paddy grains that are still attached to the panicles is a traditional method for drying small amounts of paddy. The panicles are harvested with a small knife, bound together and carried to the drying location. The dried panicles are then stored in farmers’ houses, for example by hanging them under the roof for protection from rodents.
For drying the tied bundles are placed on pavements or mats or hung from frames. The grains inside the panicle dry slower than the grains that are exposed directly to the sun. Turning of the panicles improves the drying process but “mixing” of the grains is not possible.

11. Mat drying
Paddy can be placed on nets, mats or plastic sheets (canvas).
Advantages
Most hygienic method.
less contamination with stones and other dirt
Easy collection in case of sudden rainfalls.
Easy mixing
Disadvantages of nets
danger of re-wetting of the bottom grains from soil moisture
Small to medium amounts of paddy can be placed on nets, mats or plastic sheets (canvas). Except for nets (which allow dirt to enter the grain) this is the most hygienic method. Paddy dried on mats or canvas does not contain stones and other dirt, often found in paddy that was dried on roads. When drying is finished or in case of sudden rainfalls the grains can be collected quickly by lifting the mats at the edges. Mixing can also be done easily that way.
Drying of high moisture grain might initially be a bit faster on nets because the water can also migrate to the bottom instead of condensing on a waterproof plastic sheet. But at lower moisture contents there is the danger of re-wetting of the bottom grains from soil moisture when nets are used.

12. Pavement drying
Better-off farmers, grain collectors, traders and millers use drying pavements
specifically constructed for drying
multi purposes (basketball court)
Advantages
high capacity / economics of scale
can be partially mechanized
tools for mixing and grain collection
larger mills often use two or four wheel tractors
Disadvantages
capital requirements for the pavement
pollution with stones and dirt
Better-off farmers, grain collectors, traders and millers often dry their paddy on pavements, either specifically constructed for drying or also used for other purposes (e.g. as basketball court).
Sun drying pavements have the advantage of high capacity and thus economics of scale and the drying operation can be partially mechanized. Usually manual tools are used for mixing and grain collection but larger mills often use two or four wheel tractors for this purpose.
There is a significant capital requirements for the pavement and if cleanliness is not observed pollution with stones and dirt is common.

13. Sundrying and quality Layer thickness74 76 78 80 82 84 86 88 90 1 2 3 4 5 6 7
Layer thickness, cm
Recovery, %
3.5
4.5
5.5
6.5
7.5 8
Drying Time, h
Head rice
Milled rice
Drying time
Source: IRRI, (Gayanilo)
Location: Philippines
Intital M.C. = 24%
Final M.C. = 14% 60 65 70 75 80 85 90 1 2 3 4 5 6 7
Mixing interval, h
Recovery, %
5.25
5.5
5.75
6.25
6.5
Drying Time, h
Head rice
Milled rice
Drying time
Source: IRRI, (Gayanilo)
Location: Philippines
Intital M.C. = 24%
Final M.C. = 14%
Layer thickness
Spread the grains in thin layers, ideally 2-4 cm.
Too thin layers -> heat up very quickly
Too thick result in a large moisture gradient
Mixing interval
mixing the grain is the most important activity for maintaining good quality
Turn or stir the grain at least once per hour, better every 30 minutes to achieve uniform MC.

14. Tips for better sundrying
Management
Layer depth of 4cm
Mixing every 30 minutes
Monitor moisture content
Monitor temperature
Protection
Cover the grain when temperature rise above 50-60ºC
Cover during rain.
Prevent contamination
keep animals off the grain
Use tools to improve sundrying

15. Heated air drying Components of a dryer
Main components
Drying bin
Air distribution system
Fan
Air heater
Optional
Conveyors
Accessories
Moisture meter
Dust separator

16. Options for heated air drying
Fixed bed batch dryer
Re-circulating batch dryer
Continuous flow drying plant
Tempering Section
Drying Section
Dryer
Tempering bins In
Out
Air
Grain

17. Fixed bed batch dryer (1) Flat bed dryer
Key features
Batch Capacity: 1-10t
Drying time 6-8h
Approximate prices: US$
Kerosene or rice hull fired
Advantages
Simple and affordable
Disadvantage
Labor intensive
Moisture gradient
Temperature control

18. Fixed bed batch dryer (2) Low cost batch dryer
Key features
Batch Capacity: 0.2-2t
Drying time: 1-2 days
Approximate prices: US$
Wood, coal or rice hull fired
Advantages
Simple and affordable
Very cheap
Uses local storage structures
Disadvantage
Labor intensive
Moisture gradient
Temperature control

19. Fixed bed batch dryer (3) Reversible air flow dryer
Key features
Same as flat bed dryer
Airflow is reversed after ½ to ¾ of drying time was completed
Advantages
Minimized moisture gradient
Less labor intensive since mixing is eliminated
Disadvantage
Additional cost

20. Re-circulating batch dryer
Key features
Batch Capacity: 4-12t
Drying time: 8 hours
Approximate prices: US$ 8,000-10,000
Kerosene fired
Advantages
Automatic operation
Produces excellent quality
Little floor area
Disadvantage
Wear of conveying elements
Problems with very wet paddy

21. Mechanical drying Methods
Heated-air drying
Low-Temperature Drying
Drying Zone
Drying Zone
Dry Grains
Wet Grains
Drying air temp.: 43ºC Air velocity: m/s Airflow rate per t grain: >0.7 m³/s Power requirement: kW/t grain Layer depth: < 40 cm Drying time: h Initial MC: up to 30%+
Drying air temperature: Δ T = 0-6 ºK Air velocity: 0.1 m/s Airflow rate per t grain: > m³/s Power requirement: kW/t grain Layer depth: < 2 m Drying time: days to weeks Initial MC: 18% ( 28%)
Advantages:
Simple management
Fast drying
Affordable
Low level of integration
Disadvantages:
3-4% moisture gradient in final product, requires mixing or reduced layer depth
Reduction in milling yield
Danger of killing seeds
Advantages:
Very energy efficient
Bins can be filled at harvest rate
Maintains grain quality optimally
Drying in storage structures
Disadvantages:
Increased risk with poor power supplies
Requires bulk handling system (high level of integration in postharvest system)
Long drying time

22. Other drying systems First stage dryers Fluidized bed dryer
Rotary drum dryer
Low-temperature dryer (often second stage dryer)
In-store dryer
Aeration facilities

23. Flash dryer Fluidized bed dryer from Thailand Principle
Grains are pre-dried quickly in a fluidized bed
As a first-stage dryer in a two-stage drying strategy
Key features
Batch Capacity: 4-12t
Drying time: minutes
Air temperatures: °C
Air velocity: 2.3 m/s
Advantages
Very fast pre-drying
High capacity
Disadvantage
For pre-drying to 18% MC only
High energy requirement
Fluidized bed dryer from Thailand

24. In-store dryer Principle
Slow EMC based drying with ambient air or slightly pre-heated air
Key features
Batch Capacity: 1… x.000 tons
Drying time: 4 days to 2 weeks
Air temperatures: ambient, 3-6°C above ambient
Air velocity: 0.1 m/s
Advantages
Produces very high quality
Low energy requirement
Drying in storage bin
Disadvantage
High risk if MC is > 18%
Long drying time
Drying Zone
Dry Grains
Wet Grains

25. Drying Strategies Decentralized on-farm drying
Requires quality incentive
Low utilization of equipment
Training and technical support service
Centralized drying
Contractors (service providers)
Mills
Economics of scale
Two-stage drying
Ideal process to produce best quality
Two machines are needed for one operation
First stage dryer dries only to 18%

26. Thank you