Abstract: Traditionally, researches of rice drying methods are only focused on moisture diffusion characteristics and quality characteristics respectively.But the questions how both of those characteristics affect the multilayer structure moisture diffusion of grain, how their structure forms, and how the physiological-biochemical quality converts under high temperature thermal are ignored.Thus, the cooperative improvement mechanism of rice drying characteristics and quality is difficult to reveal.In order to study coupling characteristics among balanced efficient mechanical drying feature, moisture diffusion characteristics, microstructure, chromatic aberration, and physiological-biochemical characteristics for rice grain, this paper analyzed the relationship among moisture diffusion equations and its effective moisture diffusion coefficient, Arrhenius factor, and activation energy for short column rice grain.By methods of separately measuring and fitting, the paper investigated the dewatering characteristics of continuous drying process at 50, 65, and 80 ℃ for Yuxiangyouzhan rice, compared the effective moisture diffusivity of continuous drying at the 3 different temperatures, and studied the Arrhenius factor and activation energy.Then, the porosity and the fractal dimension of rice shell were compared under intermittent drying at 50, 65, and 80 ℃.Furthermore, the moisture and the maximum heat flux were compared for Yuxiangyouzhan rice at different drying stages, as well as their start temperature, midpoint temperature, end temperature of glassing converting, and specific heat.Finally, the hardness, crack percentage, germination rate, and moisture content were studied for fresh rice in the interval drying process at the 3 different temperatures, as well as the heat flux, fractal dimension, hardness, and cracked germination effect.The results showed that the moisture effective diffusivity of rice grain significantly increased with drying temperature.When continuously drying at 50, 65, and 80 ℃, the moisture effective diffusivity of rice grain was 8.92×10-11, 1.04×10-10, 1.49×10-10 m2/s, respectively.Correspondingly, the moisture effective diffusion coefficient was 3.576×10-8e-15684/T m2/s.The relative chromatic aberration of rice under the 3 different temperatures similarly fluctuated during the drying process.The porosity of husk cross section of fresh rice and dried rice at the end stage of intermittent drying at 50, 65, and 80 ℃ was 0.39±0.06, 0.22±0.09, 0.17±0.04 and 0.13±0.05, respectively.When the temperature increased, the fractal dimension fluctuated, and their values were respectively equal to 1.980, 2.053, 2.046 and 2.016.Furthermore, when the temperature increased, the heat flux density of fresh rice and dried rice changed and then stayed at a stable level.Under the 3 different drying temperatures, when the moisture content of drying rice declined, the start temperature, the glass transition temperature, the final temperature increased.But the specific heat values only declined a little and were close.Finally, the hardness and crack percentage of dried rice were associated with the moisture diffusion feature and the quality of drying process.The hardness, crack percentage, germination rate and other properties were significantly different between sample groups.When drying at the temperature of 50 ℃, its hardness and germination rate were higher than fresh rice, and its crack percentage stabilized at 2%-8.7%.In summary, drying characteristics and structural quality characteristics affected each other.Among the 3 different drying temperatures, although the dewatering performance at 50 ℃ was weak, it had a better quality characteristic, which meant that it should be preferably recommended as the conventional drying temperature for rice.The research results can provide a theoretical reference for uniform and high quality rice drying in the mechanization of rice drying.