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Safe Storage Period of Paddy under Different Temperature and Moisture Content Conditions  

김의웅 (한국식품개발연구원)
김동철 (한국식품개발연구원)
Publication Information
Food Science and Preservation / v.11, no.2, 2004 , pp. 257-262 More about this Journal
Abstract
This study was conducted to analyze the quality characteristics depending on moisture contents and storage temperatures of paddy, and to predict safe storage period for paddy. Germination rate, fat acidity and appearance of paddy samples with different moisture contents of 16.1%, 17.7%, 20.6%, and 22.2% stored at different temperature rooms of 10$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ were measured as factors of safe storage period. Germination rate of paddy was decreased with increasing of storage temperature and moisture content. And both fatty acidity of paddy and the ratios of colored and contaminated kernels were increased with increasing of storage temperature and moisture content. Safe storage period was determined based on germination rate, fat acidity and appearance depending on storage time, temperature and moisture content of paddy. Paddy with 16% moisture content could be safely stored for 1.5 years at least at 10$^{\circ}C$.
Keywords
Paddy; Safe storage period; Germination rate; Fatty acidity; Appearance;
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