Preservation of high moisture paddy with common salt.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/6479/
JFST-122-83 |
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| Title |
Preservation of high moisture paddy with common salt.
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| Creator |
Srinivas, T.
Vasudeva, Singh Bhasyam, M. K. Desikachar, H. S. R. |
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| Subject |
01 Rice
06 Preservation and Storage |
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| Description |
High moisture paddy (HMP) harvested in rainy season (containing about 37% moisture) was mixed with common salt at 1-6% levels before being stored at room temp. (25-26 degree C) and RH 85-90%. HMP could be stored in gunny bags or in heaps for 2 months by mixing with 2.5% salt and for 3 months at 5% salt. Milled rice from the salt-treated paddy contained less than 1% salt, which did not affect its acceptance by consumers.
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| Date |
1983
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6479/1/JFST_Vol.20%284%29_174-175.pdf
Srinivas, T. and Vasudeva, Singh and Bhasyam, M. K. and Desikachar, H. S. R. (1983) Preservation of high moisture paddy with common salt. Journal of Food Science and Technology, 20 (4). 174-175, 11 ref.. |
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