Efeitos do resfriamento artificial no armazenamento sobre os parâmetros de avaliação de qualidade industrial de grãos de arroz.

Abstract

As grows yearly rice production, also grows the consumer demand for a quality product, and that encourages the introduction of new technologies to maintain grain quality for longer, as the use of low temperatures in grain storage. Aimed up with the job, seek answers science and technology associated with this technology. In it we studied the effects of cooling storage rice, evaluating four cooling temperatures (20, 16, 12 and 8 ° C) compared to ambient temperature ( 24 ° C) for one year, with 15 grains and 12% moisture. There were four reviews (1 °, 4 °, 8 ° and 12 ° month), with analysis of industrial performance, color parameters, cooking, profile texturométrico, sensory attributes and physicochemical properties of the grains. It was concluded that: (a) cooling of dry grains (12% of water content) for temperatures of 16 ° C or less preserves conservability, the technological, industrial performance, the parameters of the sensory attributes and cooking rice in at least a year of storage, (b) cooling the grain semi-dried (15% water content) to temperatures of 16 ° C or lower conservability preserving the technological properties, industrial performance parameters and attributes cooking sensory in rice for up to four months of storage.