Elimination of BHC Residues in the Polishing and Cooking Processes of Brown Rice

현미(玄米)의 도정(搗精) 및 취반(炊飯) 과정중 BHC 잔류분(殘留分)의 제거(除去)

  • Kim, Yong-Hwa (Environmental Chemistry Laboratory, Korea Atomic Energy Research Institute) ;
  • Kim, Hye-Nam (Environmental Chemistry Laboratory, Korea Atomic Energy Research Institute) ;
  • Kim, Sang-Soon (Sook-Myung Women's University) ;
  • Lee, Su-Rae (Environmental Chemistry Laboratory, Korea Atomic Energy Research Institute)
  • 김용화 (한국원자력연구소 환경화학연구실) ;
  • 김혜남 (한국원자력연구소 환경화학연구실) ;
  • 김상순 (숙명여자대학교 식품영양학과) ;
  • 이서래 (한국원자력연구소 환경화학연구실)
  • Published : 1979.03.30

Abstract

In order to investigate the effect of polishing washing and cooking processes on the residue level of BHC in rice grain, brown rice samples having a 0.3 ppm total BHC content were subjected to various treatments and residue analysis. The results are summarized as follows: 1) The conventional polishing process of brown rice decreased the residue level down to 8 and 20% for 100 and 70% polished rice, respectively. 2) The washing procedure decreased the level to 34 and 31% for 100 and 70% polished rice, respectively. 3) The cooking processes with a conventional kettle and an automatic electric cooker decreased the residue level to 86 and 77% in 100% polished rice, and 69 and 41% in 70% polished rice, respectively. 4) By summation of the above results in sequence. it was concluded that the residue levels of BHC in cooked rice were 2.3 and 4.3% of original residue in the brown rice for 100 and 70% polished rice, respectively.

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