Feasibility study on accelerated aging of rough rice
1999
Supaporn Limchan | Namtip Chancharoensuk | Porchai Thamakorn(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agricultural Industry)
Storage of rough rice up to 3 or 6 months causes physical and chemical properties changing in rice kernel. The characteristics of storage milled rice meet the desirable to most of the consumer and market demand. Rice traders need much more investment, storage space and maintenance cost for keeping the paddy from various insects. Therefore, feasibility study on accelerated aging of rough rice was studied by using different time and temperature. Paddy was heated by oven method at 60, 70, and 80 deg C. with 6, 10, and 24 hrs for each temperature. After aging, the samples were evaluated compared to non-aging rough rice in terms of paddy hardness, milled rice hardness, cooked rice hardness, gel consistency, volume expansion of rice kernel, and milling quality. It was found that temperature affected the properties whereas time has no effect, and 70 deg C hrs was the best condition in this experiment.
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