Effect of Low-Pressure Plasma Exposure on the Storage Characteristics of Brown Rice

摘要: In the present study, use of nonthermal plasma for treatment brown rice was pioneered with aim to maintain quality during storage and its potential application in agro-food processes. Treatments were conducted on using a low-pressure system at three different voltages: 1, 2, 3 kV. Color, cooking properties (cooking time hardness cooked rice), fat acidity, enzyme activity (α-amylase lipoxygenase) assessed immediately after subsequently 3 months 37 °C. During 3 months, b value unexposed higher than that exposure. addition, significant delays observed increment optimum exposure compared control ones. The same tendencies also α-amylase, lipoxygenase. This study demonstrated preserved major rice, hence is technically feasible commercialization industry.