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The ageing mechanism of stored rice: A concept model from the past to the present

journal contribution
posted on 27.06.2018, 00:00 by Z Zhou, X Wang, X Si, C Blanchard, Padraig Strappe
© 2015 Elsevier Ltd.Rice ageing is a complicated process. Ageing is unique in rice: no other grains show such behaviors. More recent years, novel techniques, such as HS-SPME-GC-MS and e-nose system were used to monitor rice ageing process. Storage conditions were also investigated for minimizing rice ageing process, and the literature indicated hermetic storage could significantly improve overall paddy quality, with providing a more practical and useful method for maintaining rice quality and controlling insect mortality during rice storage. Although there were no significant differences in the gross contents of starch, cell wall remnants, proteins and lipids, the ageing process did cause a shift in the components of a number of chemical groupings. Studies also showed that the interactions among macro- and micro-compositions in rice grains during storage would play key roles on the changes of rice overall physicochemical and cooking properties. Based on recent years' studies, a conceptual model for interpreting rice ageing mechanism is proposed.

Funding

Other

History

Volume

64

Issue

Part A

Start Page

80

End Page

87

Number of Pages

8

eISSN

1879-1212

ISSN

0022-474X

Publisher

Pergamon Press

Peer Reviewed

Yes

Open Access

No

External Author Affiliations

University of Science and Technology, China; bCharles Sturt University, Wagga Wagga

Era Eligible

Yes

Journal

Journal of Stored Products Research

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