This research investigated the storability of sea rice paddy in an experimental silo for 11.5 months. Water was circulated in the silo walls from June 30 to maintain a grain bulk temperature of 23Â°C. The dry-bulb temperatures in three layers (top, middle, and bottom) of paddy bulk showed very small differences, but the intergranular air parameters such as relative humidity (RH), wet-bulb temperature and humidity ratio in middle and bottom bulk layers were significantly higher than those of top bulk layer, and storage insects occurred in these two bulk layers from August to September as a result that sulfuryl fluoride gas fumigation was done on September 30. During storage, the rice's water absorption rate and gruel solids loss decreased with storage time, while the peak temperature of gelatinization (Tp) increased, and water uptake ratio and taste panel score remained unchanged. Fatty acid profile analysis shows that the total,...
Effects of small-scale storage on the cooking property and fatty acid profile of sea rice paddy.
Xingjun Li, National Engineering Research Center for Grain Storage and Transportation, Academy of the National Food and Strategic Reserves Administration, Beijing, 102209, China. E-mail email@example.com
Lisi Tao, Wen Qin, Zheng Wei, Xingjun Li, Hongqing Zhang; Effects of small-scale storage on the cooking property and fatty acid profile of sea rice paddy.. IFIS Food and Health Sciences Database 2023; doi:
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