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KMID : 0380619700020010113
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Korean Journal of Food Science and Technology
1970 Volume.2 No. 1 p.113 ~ p.120
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Studies on the Preservation of Korean Rice by Gamma - irradiation(Ⅲ) On disinfection of rice by gamma - ray irradiation
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김형수/Kim, Hyong Soo
한인자/최영락/김성기/Harn, In Ja/Choi, Yong Rack/Kim, Sung Kih
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Abstract
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For the purpose of disinfection and efficient storage, Korean Paldal variety rice was hulled into the unpolished and polished ones and packed in the kraft paper bags, irradiated with relatively high doses, 500, 800, and 1,000 krad from the CO-60 source and stored at room temperature, a variety of changes were observed as follows.
1) With 1,000 krad irradiation, mold was almost sterilized.
2) Fat acidity increased during storage and continued to increase more with increased doses.
3) The content of riboflavin eras severely reduced with higher doses.
4) The results of organoleptic test were featured by a yellow color and a keen irradiation odor appearing in the boiled rice.
5) In the irradiated rice starch with 3,000 krad, hydrolysis with α-amylase was not effective while accelerated with diastase.
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