Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Changes of Chemical Qualities in Husked Rice during Low Temperature Storage (Part 2)
Shinjiro ChikubuTetsuya IwasakiHisaya HoriuchiTatsuo Tani
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1965 Volume 18 Issue 3 Pages 204-209

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Abstract
The storage experiment was carried out under low temperature, comparing with natural condition, from March to September 1960. In this experiment, four varieties of husked rice were stored in Tokyo and Osaka governmental warehouses. Then the controlled condition was employed as below 13°C and 70-80% in relative humidity.
The results of the experiment showed that low temperature storage was especially effective to husked rice which otherwise would greatly change its chemical qualities in usual conditions.
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© Japanese Society of Nutrition and Food Science
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