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Storage of basmati rice under carbon dioxide-rich atmosphere.

Rajendran, S. and Bhashyam, M. K. and Muralidharan, N. (2002) Storage of basmati rice under carbon dioxide-rich atmosphere. Journal of Food Science and Technology, 39 (6). pp. 639-643.

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Effects of storage under elevated CO2 on the quality of basmati rice were investigated. 30 and 34 tonnes, respectively of brown and milled basmati rice, were stored in a high CO2 atmosphere for 4 months in an exporter's mill premises in Haryana, India. Treatment resulted in 100% mortality of all stages of Tribolium castaneum (the rust-red flour beetle) kept as a test insect in the stacks. Both brown and milled rice stored in a CO2 rich atmsophere retained the characteristic aroma and grain elongation upon cooking. Free fatty acid development was lower than in control samples (9.8 and 12.7% vs. 25.4 and 29.9% in brown and milled rice, respectively). There was a reduction in moisture content ( down 2 to 2.5% points) and increase in grain hardness (up 1.1 to 2 kg points) as well as milling breakage (up 2 to 2.5% points). Results indicate the potential of CO2 atmosphere for long-term storage of basmati rice.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Protectants and Infestation Control
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2018 05:32
Last Modified: 26 Feb 2018 05:32
URI: http://ir.cftri.res.in/id/eprint/7587

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