The objectives of this study were to develop the paddy washing machine for community rice milling machines to extend this technology to rural community and introduce to commercial production. The experiments were conducted at the Department of Agricultural Engineering and Technology Faculty of Agriculture and Natural Resource Rajamangala University of Technology Tawan-ok Bangpra Campus Sriracha Chonburi. The results showed that paddy washing machine was suitable for high moisture content paddy between 20-25 % and washing for 1-3 minutes demonstrated better milling quality than unwashed paddy. Performance test of this developed paddy washing machine using drum speed at 35 rpm drum slopes of 1 2 and 3 degree and 21.60 % MC KDML 105 paddy could reach capacity about 150-200 kg/hr. The milling quality was significantly different at 95% confidence level from unwashed paddy. Furthermore this machine provided 1% better in purity and 11% better head rice yield at the same milling degree. From the study it can be concluded that increasing drum slope gave higher capacity higher power efficiency and lower water usage. The best condition was working with drum slope of 3 degree. The paddy washing process gave higher purity of paddy head yield and power efficiency of washing process while the color property was not significantly different from unwashed paddy at the same milling degree.

The objectives of this research were to develop the quick cooking rice combination with nutrition values check. The shelf life of quick cooking rice in difference packages was also studied. The experiment was set at Agricultural Engineering and Technology Division Faculty of Agriculture and Natural Resources Rajamanagala University of Technology Tawan-ok Chonburi. The study revealed that Pathumtanee 1 rice variety both milled rice and brown rice could be produced quick cooking rice. It could be cooked in boiled water only 7 and 10 minutes respectively by using alcohol fuel which easily comfortable and suitable for the camping tourism. The nutrition values of the quick cooking rice weren’t significantly difference from the ordinary rice. The shelf lives of quick cooking rice in plastic bags were not less than 6 months. During storage the moisture content water activity and free fatty acid value of them weren’t significantly difference (p>0.05). This quick cooking rice trends to cook easily and could be the new innovation for the camping tourism.

The objectives of this research were to find the correlation between the milling degree and the milling quality of rice which was the basic data to investigate the milling degree equipment. Chainat 1 and KDML 105 rice varieties were milled at difference degree of milling (DOM) which calculated from bran removed. The study revealed that as the DOM increase the milled rice and head rice decreases. Therefore the whiteness transparency and milling degree of milled rice which was measured from Milling Meter also increased. When the DOM increased the whiteness transparency and milling degree also increased. The DOM had highly correlation not only to milled rice and bran but also to milling degree from Milling Meter at R2=0.99 and R2=0.97. So these correlations could be used to investigate the milling degree equipment.