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CONDUCTION HEATING of HIGH MOISTURE ROUGH RICE II. SAFE TEMPORARY STORAGE
Author(s) -
REYES V.G.,
JINDAL V.K.
Publication year - 1989
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1989.tb00019.x
Subject(s) - moisture , food spoilage , thermal conduction , water content , horticulture , environmental science , food science , materials science , chemistry , biology , composite material , geotechnical engineering , engineering , genetics , bacteria
ABSTRACT High temperature conduction heating reduced the fungal growth and prevented the spoilage of freshly harvested high moisture rough rice leading to its safe temporary storage. Heat treatments resulting in fungal mortality levels equal to 90% and higher were found to be satisfactory for general use. Finally, a relationship was developed for estimating the safe storage periods of heattreated high moisture rough rice based on its moisture content and fungal mortality level achieved with various heat treatments.