Relationship of moisture content and temperature to discoloration of rice during storage.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7269/
JFST-60-71 |
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| Title |
Relationship of moisture content and temperature to discoloration of rice during storage.
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| Creator |
Swamy, Y. M. I.
Ali, S. Z. Bhattacharya, K. R. |
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| Subject |
06 Preservation and Storage
01 Rice 14 Physical properties |
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| Description |
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.
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| Date |
1971
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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/7269/1/JFST_8%283%29_150-152.pdf
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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