Year: 2000
Type: article
Abstract: We investigated the freezing temperatures and extents of freezing injury of rice samples with various levels of moisture content, and we also investigated the effects of a temperature below ice point during long-term storage on the physiological properties of rice. Rice with a moisture content of less than 17.8% did not freeze even at a temperature of –80°C. There is thereforeno need for concern about freezing of rice stored at temperatures below ice point in farm silos during winter. Low temperature and low moisture content minimized the physiological activities in rice and hence the deterioration of rice quality.
Language: English
Subfield: Mechanical Engineering
Field: Engineering
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W224723300