Studies on the Preservation of Korean Rice by Gamma-irradiation (III) On disinfection of rice by gamma-ray irradiation

감마선 조사에 의한 쌀 저장에 관한 연구(제 3 보)

  • Kim, Hyong-Soo (Food Tech. Div., Radiation Research Institute in Agriculture, Office of Atomic Energy) ;
  • Choi, Yong-Rack (Food Tech. Div., Radiation Research Institute in Agriculture, Office of Atomic Energy) ;
  • Kim, Sung-Kih (Food Tech. Div., Radiation Research Institute in Agriculture, Office of Atomic Energy) ;
  • Harn, In-Ja (Food Tech. Div., Radiation Research Institute in Agriculture, Office of Atomic Energy)
  • 김형수 (원자력청 방사선농학연구소 식품공학 연구실) ;
  • 최영락 (원자력청 방사선농학연구소 식품공학 연구실) ;
  • 김성기 (원자력청 방사선농학연구소 식품공학 연구실) ;
  • 한인자 (원자력청 방사선농학연구소 식품공학 연구실)
  • Published : 1970.06.28

Abstract

For the purpose of disinfection and efficient storage, Korean Paldal variety rice was hulled into the unpolished and polished ones and packed in the kraft paper bags, irradiated with relatively high doses, 500, 800, and 1,000 krad from the $CO^{60}$ source and stored at room temperature, a variety of changes were observed as follows. 1) With 1,000 krad irradiation, mold was almost sterilized. 2) Fat acidity increased during storage and continued to increase more with increased doses. 3) The content of riboflavin eras severely reduced with higher doses. 4) The results of organoleptic test were featured by a yellow color and a keen irradiation odor appearing in the boiled rice. 5) In the irradiated rice starch with 3,000 krad, hydrolysis with ${\alpha}$-amylase was not effective while accelerated with diastase.

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