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Relationship of moisture content and temperature to discoloration of rice during storage.

Swamy, Y. M. I. and Ali, S. Z. and Bhattacharya, K. R. (1971) Relationship of moisture content and temperature to discoloration of rice during storage. Journal of Food Science and Technology (Mysore), 8 (3). 150-152, 11 ref..

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Abstract

Samples of 2 varieties of paddy, ADT 27 and SLO 13, with an initial moisture content (MC) of 10%, were adjusted to 12.0, 13.0, 14.0, 15.0, 16.5 and 18.0% MC by addition of distilled water. The samples were stored in seeled glass jars at room temp. (22-33 degree C), 37 degree or 45 degree C for periods of 0.5, 1, 2, 4 and 18 months. Visual examination showed that no discoloration accurred in samples stored at room temp., although mould growth was observed in the high MC samples. At 37 degree C there was light discoloration in samples with 14% MC stored for 4 months, whereas at 45 degree C some discoloration was apparent after only 2 wk. There was a marked increase in browning with increasing storage temp. and increasing MC. Variety ADT 27 was more susceptible to discoloration than SLO 13. All kernells in a sample were equally discolored.

Item Type: Article
Uncontrolled Keywords: DISCOLORATION-; Discoloration of rice during storage; RICE-; STORAGE-; TEMPERATURE-; /Temp./ & discoloration of stored rice; MOISTURE-CONTENT; /moisture content/ & discoloration of stored rice; MOULDS-; /Moulds in stored rice; BROWNING-; /browning of/ stored rice
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 09:49
Last Modified: 11 Oct 2018 09:48
URI: http://ir.cftri.com/id/eprint/7269

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