Glass transition temperatures (Tg) of MR219 rice variety were measured by differential scanning calorimeter (DSC). State diagram was developed and used to evaluate drying process in this study. Glass transition temperatures range of 9.65- 61.79°C were observed for gains with moisture content of 26.8 – 7.4% (w.b.). For mechanical properties and milling test, statistical analysis was performed by using a two factor experiment in completely randomized design (CRD). Two selected factors were drying temperatures at 5 levels (40, 45, 50, 55, and 60°C) and final moisture content (FMC) at 4 levels (10-10.5, 11-11.5, 12-12.5 and 13-13.5%). Three–point bending test was applied to measure the mechanical properties of rice kernel. Generally, bending strength, apparent modulus of elasticity and fracture energy of brown rice kernel increased with decreasing the grain moisture content. Maximum bending strength was 35.69 and 33.64 MPa for 55, and 60°C, respectively. All samples that were dried at 55 and 60°C experienced to go through the glass transition line after reaching their temperature to the room temperature at the end of drying process. The effect of drying temperature, paddy FMC and their interactions on whole kernel percentage (WKP) and mechanical properties were significant (α = 0.05). An inverse relationship was observed between WKP and the percentage of strong kernels for all treatments.

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Processing is an important step of rice postharvest. Choosing a suitable process can help to overcome qualitative and quantitative losses and to produce the desired quality based on the consumers and market demands. It is not easy to define as the quality depends on consumer preference, market demands, and other limiting factors such as international and /or national standards. Providing rice with proper cooking quality immediately after harvest is one of the important concerns in the Asian rice milling industry. Freshly harvested rice does not have good cooking quality. They stick together during cooking and large amounts of solids (starch) enter the cooking water (Prem Santhi & Palanimuthu, 2019). Rice aging is a natural phenomenon and a complex one (Saikrishna et al., 2018). Less grain adhesion during cooking, harder texture, increased length, increased water uptake, reduced solid loss, and altered pasting properties are the main results of aging that are preferred by many consumers. Generally, aging of rice takes 3 to 6 months (Jaisut et al., 2009).Accelerated aging is an applicable method that is used to produce rice with the quality resemble to naturally aged rice, reduce the need for space, operational and maintenance costs, and save required time for the product to reach the market (Saikrishna et al., 2018).