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The objective of this study was to develop a new rice drying method using IR heating followed by tempering. Freshly harvested medium grain rice (M206) samples with different initial moisture contents (IMCs) were used in this study. The samples were dried for one-and two-passes using a catalytic IR emitter to reach rice surface temperature of 60 ºC. After IR heating, the samples were tempered in an incubator at 60 ºC for different durations ranging from 1 to 5 h. The effects of new drying method on moisture removal, milling quality, and shelf life of rice bran were evaluated. High heating and drying rates and good milling quality of rough rice were achieved. It took only 55 s to heat the rice samples to 60 ºC. For one-pass drying and 4 h tempering treatment, the total moisture removals were 3.33, 3.78 and 5.89 g moisture/100g dry solid for samples with initial moisture contents of 20.06, 25.53 and 32.50 g moisture/100g dry solid, respectively. IR heating did not generate adverse effects on milling quality of rough rice. Importantly, the storage stability of rice bran from the new drying method was extended to 38 days compared 7 days from current drying practice.

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The objective of this study was to investigate the moisture removal characteristics of thin layer rough rice heated by infrared (IR) and cooled with various cooling methods. Thin layer rough rice samples with different initial moisture contents (MCs) were heated using a catalytic IR emitter for four exposure times and radiation intensities. High heating rate and moisture removal were achieved during the IR heating period. After heating, more moisture removal was achieved during the cooling period. The achieved grain temperatures ranged from 35.1 to 68.4C under the tested heating conditions. The vacuum and forced air cooling methods removed more moisture than did the natural cooling. When rice with 25.7% MC was heated by IR, MC was reduced by 3.2, 3.5, and 3.8 percentage points for rice heated to 63.5C at the IR intensity of 5348 W/m2 for120 s followed by natural cooling for 40 min, forced air cooling for 5 min and vacuum cooling for 10 min, respectively. Practical Applications To design efficient infrared (IR) dryers for rough rice, it is important to optimize the operating parameters of IR dryer to achieve high heating rate, fast drying and good quality of end‐products. To achieve the aforementioned objectives, we have been conducting several studies including our previous publications (Pan, Khir et al. and this study). The outcomes of our studies have clearly indicated that a high heating rate, fast drying, good quality and simultaneous drying and disinfestation can be achieved by IR heating of rough rice to bout 60C followed by tempering and natural cooling with tested bed thickness up to 10 mm. Consequently, IR heating followed by cooling could be an effective approach for designing IR rough rice dryers. It is expected that this alternative approach could be used as an energy saving drying method with improved drying efficiency, space saving, clean working environment and superior product quality compared with the conventional heated air drying method.