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KMID : 0380619790110010018
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Korean Journal of Food Science and Technology
1979 Volume.11 No. 1 p.18 ~ p.25
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Elimination of BHC Residues in the Polishing and Cooking Processes of Brown Rice
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이서래/Lee, Su Rae
김상순/김용화/김혜남/Kim, Sang Soon/Kim, Yong Hwa/Kim, Hye Nam
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Abstract
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In order to investigate the effect of polishing, washing and cooking processes on the residue level of BHC in rice grain, brown rice samples having a 0.3 ppm total BHC content were subjected to various treatments and residue analysis. The results are summarized as follows:
1) The conventional polishing process of brown rice decreased the residue level down to 8 and 20% for 100 and 70% polished rice, respectively.
2) The washing procedure decreased the level to 34 and 31% for 100 and 70% polished rice, respectively.
3) The cooking processes with a conventional kettle and an automatic electric cooker decreased the residue level to 86 and 77% in 100% polished rice, and 69 and 41% in 70% polished rice, respectively.
4) By summation of the above results in sequence, it was concluded that the residue levels of BHC in cooked rice were 2.3 and 4.3% of original residue in the brown rice for 100 and 70% polished rice, respectively.
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