Ageing of Stored Rice: Changes in Chemical and Physical Attributes

Zhou, Zhongkai; Robards, Kevin; Helliwell, Stuart; Blanchard, Christopher L.

doi:10.1006/jcrs.2001.0418

Cited by 357 publications

(247 citation statements)

References 80 publications

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“…A qualidade culinária dos grãos está diretamente relacionada às suas características intrínsecas, como o arranjo de amido, teor de amilose e proteína, temperatura de gelatinização e processo de envelhecimento do arroz (MARSHAL & WADSWORTH, 1994;CASTRO et al, 1999;ZHOU et al, 2002). Embora a variedade IRGA 422CL seja descrita como de alto teor de amilose (IRGA, 2008), os resultados obtidos nas análises químicas (Figura 3) demonstraram que essa medida foi influenciada significativa e negativamente (R 2 =-0,66), enquanto que os teores de proteína foram positivamente influenciados pelo aumento dos níveis de adubação nitrogenada na cultura do arroz (R 2 =0,81).…”

Section: Resultsunclassified

Adubação nitrogenada sobre rendimento industrial e composição dos grãos de arroz irrigado

et al. 2013

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RESUMO O efeito de doses em cobertura de adubação nitrogenada foi avaliado sobre o rendimento do beneficiamento, a incidência de grãos gessados e barriga branca, os teores ABSTRACT The effect of nitrogen (N) fertilization levels was assessed by the industrial yield, the incidence of chalky and white belly grains as well as protein and amylose content of IRGA 422CLcultivar polished grains. The experiment was consisted with N levels applied in coverage using urea as a N source. The first application (0, 40, 63, 80 and 120kg ha -1 of N) was carried out on a main plot (10x5m) and the second application (0, 25, 50 and 75kg ha -1

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Section: Resultsunclassified

Adubação nitrogenada sobre rendimento industrial e composição dos grãos de arroz irrigado

et al. 2013

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“…at lower temperatures (20 °C), the levels of lipids tend to increase. Other author verified the influence of temperature and period of storage on the lipid content of rice grains (ZHOU et al, 2002). They found that, while in grains stored at 35 °C there was a significant decrease of lipid content, the same did not happen to grains stored at 5 °C after 12 months.…”

Section: Resultsmentioning

confidence: 87%

Drying and storage of corn grains for ethanol production in Brazil

et al. 2016

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ABSTRACT:The aim of the present research was to evaluate the effects of drying air temperature and storage conditions used in Brazil on the quality of corn grains (Zea mays L.) for ethanol production. The experiment was set up in a completely randomized design in a (3x2x2) factorial arrangement (drying air temperatures of 80, 100 and 120 ºC vs. ambient storage conditions of 23 ºC / 60% RH and cooled to 10 ºC / 40% RH vs. storage time of zero and six months). The corn grains were harvested with a water content of 18.0% (w.b.). Then, they were dried in a convection/forced-air oven at different temperatures, until water content reached 12% (w.b.). After that, the grains were stored. It was concluded that the increase in drying air temperature reduced lipid content and starch percentage, decreasing ethanol yield to 38.74 L ton -1 of grains. Storage under refrigeration at 10 °C was favorable for the maintenance of lipid levels (+2%), starch percentage (6%) and ethanol yield (33 L ton -1 of grains). Thus, considering production conditions and weather in Brazil, grains should be dried at air temperatures up to 80 °C, and storage must be performed under refrigerated air up to 10 °C for quality assurance of maize grains in the dry season and, therefore, increased ethanol production in the industry.

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“…Ageing in wheat was in association with accumulation of hydrogen peroxide (Lehner et al, 2008). Peroxidase activity was also reduced during storage of rice seeds (Zhou et al, 2002). Failure of aged seeds to germinate might be due to peroxidation, mitochondrial disfunction and less ATP production changes in membrane lipids therefore could account for the increase in solute leakage.…”

Section: Resultsmentioning

confidence: 99%