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Effect of Non-Uniform Milling on Quality of Milled Rice during Storage  

Kim, Hoon (Korea Food Research Institute)
Lee, Hyun-Jung (Korea Food Research Institute)
Kim, Oui-Woung (Korea Food Research Institute)
Lee, Se-Eun (Korea Food Research Institute)
Yoon, Doo-Hyun (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.13, no.6, 2006 , pp. 675-680 More about this Journal
Abstract
Uniform milling is regarded as a very essential technology to produce high quality milled rice in Rice Recessing Complex. But non-uniformly milled rice can be produced very easily because of unadequate operation methods of milling system and bad brown rice conditions. This study was conducted to find out the bad effect of non-uniform milling degrees and store temperatures on quality characteristics such as taste of cooked rice, fatty acidity, whiteness and so on of milled rice during storage. According to the increase of non-uniform milling degrees, the fatty acid acidity and b value were increased very rapidly, and taste of cooked rice and whiteness were decreased very rapidly during storage. And the general quality characteristics of milled rice were better at low temperature storage of $5^{\circ}C$ than at high temperature storage at $25^{\circ}C$.
Keywords
non-uniform milling; RPC; milled rice; storage;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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