Comparison of water sorption behaviour of three rice varieties under different temperatures

BIANCO, ANA; POLLIO, MARÍA LUCÍA; RESNIK, SILVIA; BOENTE, GRACIELA; LARUMBE, A

JOURNAL OF FOOD ENGINEERING

Elsevier

Lugar: Amsterdam; Año: 1997 vol. 33 p. 395 - 403

0260-8774

The aim of this paper was to establish similarities and differences between rice varieties water content to determine which of them can be stored together. Both, two-way and one-factor analysis were performed. F-tests, assuming normality of the errors, and free distribution tests were carried out. The assumptions of the tests were verified. At 15 °C there exist some sorption differences that can be detected neither at 25 °C nor at 35 °C. In establishing which varieties can be stored together, the study of the similarities and dissimilarities in sorption behaviour at a given temperature cannot be extrapolated to another temperature. These results show the importance of analysing sorption characteristics of cereals and oil seeds at different storage temperatures in order to decide adequately on storage policy.