TÉCNICAS DE SECADO Y CALIDAD FÍSICA DEL GRANO DE ARROZ (Oriza sativa L.) PARA EL CONSUMO HUMANO.

Abstract

RICE IS THE BASE OF FOOD BOTH IN ECUADOR AND WORLDWIDE DUE TO THE NUTRITIONAL BENEFITS THAT THIS GRAIN HAS AND ABOVE ALL BECAUSE IT CAN BE USED IN VARIOUS WAYS AND FOR HUMAN NUTRITION IT IS ESSENTIAL, AS IT IS THE BASIS OF FOOD IN IN OUR COUNTRY, IT BECOMES NECESSARY TO RECOGNIZE THE DRYING TECHNIQUES AND PHYSICAL QUALITY OF THE RICE GRAIN (ORIZA SATIVA L.) FOR HUMAN CONSUMPTION, FOR THIS IT WAS NECESSARY TO APPLY A METHODOLOGY BASED ON THE BIBLIOGRAPHIC REVIEW OF SEVERAL AUTHORS AND JOURNAL ARTICLES SPECIALIZED, WHICH ALLOWED US TO CONCLUDE THAT MEDIUM-SIZED GRAINS PRODUCE A HIGHER YIELD OF SPIKY RICE THAN LONGER ONES. NO SIGNIFICANT DIFFERENCES WERE OBSERVED FOR THE OVERHEAD RICE YIELD FROM INDIRECT SOLAR DRYING AND MIXED MODE; AS FOR FOOD, IT IS FUNDAMENTAL FOR THE SOCIAL AND ECONOMIC DEVELOPMENT OF THE COUNTRY, SINCE THANKS TO THE PRODUCTION OF RICE MILLIONS OF FAMILIES FEED THEMSELVES AND LIVE FROM THE WORK OF ITS PRODUCTION.