Influence of Gaseous Environment on the Hermetic Storage of Milled Rice

Abstract

The keeping quality of milled rice packaged under vacuum or gas including nitrogen, carbon dioxide and air was investigated during storage at 30°C for 3 months. The amount of reducing sugar and fat acidity of the milled rice did not show significant difference among the tested samples including less than 14.7% of moisture. Sensory evaluation on the taste also gave the same tendency except that the sample packaged in air was slightly low in the score. When the moisture content of the rice was above 15.7%, vacuum package gave the best keeping quality followed by gas package and air package in this order.