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Loss of freshness/odour development

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1. Deterioration of quality or aging of stored rice results from a combination of a change in the chemical components and changes of rice kernel characteristics. 

2. Heat build up in the grain (above 55ºC) due to insects, molds or high humidity will often lead to a musty odour in rice.

3. Therefore, rice stored for longer periods under adverse conditions can develop odours which reduce the market value of rice considerably. 

4. In particular, molds (fungi) that grow on rice can produce offensive odours due to deterioration of chemical components in the rice. 

5. If the fungi are of the mycotoxin producing family, rice is unsafe for nourishment and might be totally unusable for food or livestock feed purposes.

 

File Courtesy: 
http://www.knowledgebank.irri.org/rkb/index.php/drying-basics/grain-moisture-content-and-grain-quality
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