open access

https://hdl.handle.net/2115/71269

Determination of Shelf Life of Milled Rice Stored at Different Temperatures

英語

low temperature

2006

American Society of Agricultural and Biological Engineers (ASABE)

ASABE meeting paper

No. 066210

Written for presentation at the 2006 ASABE Annual International Meeting Sponsored by ASABE Oregon Convention Center

An experiment on milled rice storage was conducted to investigate storage properties and determine "best before" date. Conventional milled rice and rinse-free rice were stored in incubators controlled at temperatures from -20°C to 25°C for one year. Physicochemical properties such as free fat acidity, appearance of cooked rice, hardness and stickiness of cooked rice were examined. Sensory tests were also carried out to assess eating quality. There was very little quality deterioration of rice stored at low temperature. The higher the temperature was, the greater quality degradation was. Best before date of milled rice at each storage temperature was shown by eating quality assessed by a sensory test, which was considered the most important measurement item to determine best before date. In this study, best before dates of conventional milled rice stored at 25°C, 15°C and 5°C and less were one month, five months and seven months, respectively. Those of rinse-free rice stored at 25°C and 15°C and less were one month and seven months, respectively.

学術雑誌論文

Version of Record

Technical presentations are not subject to the formal peer review process by ASABE editorial committees; therefore, they are not to be presented as refereed publications. Citation of this work should state that it is from an ASABE meeting paper. EXAMPLE: Author's Last Name, Initials. 2006. Title of Presentation. ASABE Paper No. 06xxxx. St. Joseph, Mich.: ASABE.