'American Society of Agricultural and Biological Engineers (ASABE)'
Doi
Abstract
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.Written for presentation at the 2006 ASABE Annual International Meeting Sponsored by ASABE Oregon Convention Cente
