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Storage Period of Milled Rice by Packaging Materials and Storage Temperature  

Choi Yoon-Hee (National Institute of Crop Science, RDA)
Choung Jin-Il (Honam Agricultural Research Institute, NICS, RDA)
Cheong Young-Keun (Honam Agricultural Research Institute, NICS, RDA)
Kim Young-Doo (Honam Agricultural Research Institute, NICS, RDA)
Ha Ki-Yong (Honam Agricultural Research Institute, NICS, RDA)
Ko Jae-Kwon (Honam Agricultural Research Institute, NICS, RDA)
Kim Chung-Kon (Honam Agricultural Research Institute, NICS, RDA)
Publication Information
Food Science and Preservation / v.12, no.4, 2005 , pp. 310-316 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics by packaging materials and storage temperature to predict safe storage period for milled rice. Mechanical taste value and whiteness of milled rices stored at room temperature were severely decreased than those of the stored at low temperature, but fat acidity and b value of those at room temperature was rapidly increased than those of stored at low temperature. Milled rice packed in LDPE film bag were smelled stale flavor after 4 months storage at room temperature, Hojinbyeo was not produced flour in the rice grain surface but Dongjinbyeo was showed production of flour. pH of milled rice of Dongjinbyeo and Hojinbyeo packed in LDPE film bag were the lowest showing 5.3 and 5.6, respectively after 6 months at mom temperature. Safe storage period of Dongjinbyeo and Hojinbyeo packed in craft paper bag were 1 month at room temperature, those of packed in LDPE film bag were 2 months. At low temperature safe storage period of Dongjinbyeo and Hojinbyeo packed in craft paper bag were 2 months, those of packed in LDPE film bag were 5 and 4 months, respectively.
Keywords
milled rice; storage temperatures; packaging materials; storage period;
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