Srinivas, T. and Vasudeva, Singh and Bhasyam, M. K. and Desikachar, H. S. R. (1983) Preservation of high moisture paddy with common salt. Journal of Food Science and Technology, 20 (4). 174-175, 11 ref..
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Abstract
High moisture paddy (HMP) harvested in rainy season (containing about 37% moisture) was mixed with common salt at 1-6% levels before being stored at room temp. (25-26 degree C) and RH 85-90%. HMP could be stored in gunny bags or in heaps for 2 months by mixing with 2.5% salt and for 3 months at 5% salt. Milled rice from the salt-treated paddy contained less than 1% salt, which did not affect its acceptance by consumers.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | SALT-; paddy, salt preservation of stored moisture high; PRESERVATION-; STORAGE-; MOISTURE-CONTENT; RICE-; salt preservation of stored moisture high paddy |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Nov 2010 04:57 |
| Last Modified: | 28 Aug 2018 04:34 |
| URI: | http://ir.cftri.res.in/id/eprint/6479 |
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