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Effect of temperature, exposure duration, and moisture content on the yellowing of rice.

Dillahunty, A. L.; Siebenmorgen, T. J.; Mauromoustakos, A.;

Research Series - Arkansas Agricultural Experiment Station Year: 2000 Issue: No. 476 Pages: 355-362 Ref: 11 ref.

2000

บทคัดย่อ

Effect of temperature, exposure duration, and moisture content on the yellowing of rice.

The effects of various temperatures and exposure durations at certain moisture contents (MCs) on yellowing of rice were investigated. Preliminary experiments were performed on stored grain of rice cv. Cypress. These experiments showed that exposure temperature and duration affected yellowing, but the effect of MC did not. With this information, similar experiments were performed on freshly harvested Cypress and Bengal grain. Colour degradation, as measured by hue angle and chroma, was observed when temperatures exceeded 50 deg C for exposure longer than 12 hr. Temperatures above 55 deg C with exposure longer than 12 hr. also resulted in lowered peak viscosity, but not all samples that showed yellowing had lowered viscosity. Head rice yield was not affected by treatment conditions. For the conditions of these experiments, temperature and exposure duration were the most important factors affecting colour and viscosity.