Ácidos orgânicos e tratamentos hidrotérmicos na conservação do arroz

Abstract

Brazil is the largest producing of rice of Latin America, however it possesses powder-crop losses during the storage. In the work five methods of conservation of rice are tested in peel, being these: 1 - stationary drying; 2 - stationary drying following by the addition of 2% of acetic and propionic acids mixture, before the storage; 3 - partial stationary drying following by the addition of 2% of acetic and propionic acids mixture, before the storage; 4 - addition of 2% of acetic and propionic acids mixture, in grains without drying, in the crop humidity, before the storage; 5 – hidrotermics treatments of the parboiled. The conservation of the grains was evaluated to the 0, 2, 4 and 6 months with studies of the humidity, of the industrial yield, acidity of the ethereal, amylose, alkali test, income, time of cooking, percentage of absorption of water and sensorial analysis. The statistical planning used treatments completely at random and factorial analysis of the data. The results allowed to end that: a) the application of the bath operations and drying, in the grains of rice, before the storage with peel, increases the incidence of defects, without committing their sensorial characteristics and of consumption, at least in six months of storage; b) the incorporation of 2% of acetic and propionic acids mixture in the rice in peel, before the storage, increases his conservation, but it commits their sensorial characteristics and of consumption; c) the time of storage increases the incidence of defects in the grains of rice no submitted to the hidrotermics operations of the parboiled before the storage; d) the storage of dry grains, without incorporation of acids and without being previously submitted to the hidrotermics operations of the parboiled of the grains with peel, in spite of presenting increase of the incidence of defects in the course of time, it was the method that presented the sensorial characteristic best of the grains for the method of industrial improvement of polished white rice.