Table 111.
Storage of Parboiled Rice at Room Temperature (77’ F.) in light Open Containers
Storage,
Pearl
Days
H20,
0 28 39 53 63 70 77 89 98 109 123 137 161 186 209 252 280 320 365 4
%
12.5 11.3
...
11.0 10.5
...
10.6 10.6
...
10.0
...
9.8
...
9.7 ...
10.1
...
...
9.9
Sealed Containers
I
Pearl I
Patna
CO‘
PVb
1.1 3.9 8.2 9.8 15.1 18.6 8.4 17.6 22.3 19.2 31.6 32.7 24.8 40.9 34.6 18.7 20.6 12.1 8.0
12 421 746 564 829 1103 647 1220 1104 1046 1393 1265 1005 964 878 756 766 524 276
FAc 73 74 77 85
?&
H20,
11.4 10.7
...
10.6
co
PV
0.8 1.5 2.3 3.0 1.5
31 227 408 404 278
FA 58 66
... 75 86
89
1O.b
...
...
...
88 105 116 136 168 197 150 213 249 350 413 390 436
10.5 10.4
3.0 0.7
...
9.9
9.8
6.6 12.6 11.1 20.4 20.4 22.2 14.6 11.6 3.8 5.0
361 577 984 881 1288 1183 1277 1295 1058 738 672 473 141
87 92 108 121 227 155 143 222 216 303 345 345 352
...
.
I
.
...
9.7
... 9.7
...
10.0
...
...
9.8
co 1.1 4.7 8.5 7.3 24.6 12.2 10.3 16.0 24.5 30.2 24.5 42.6 42.6 42.2 50.2 31.5 27.5 17.4 17.2
PV
12 409 676 486 1200 756 515 946 1158 1162 1165 1411 1296 1001 989 854 520 469 316
Patna
FA 73 77 86 82 90
CO
0.8 0.5 1.0 3.6 2.8
FA 58 70
PV
31 175 314 381 404
...
71 85
...
...
...
...
91
2.6 6.2 6.2
379 894 653
9.0
11.5 17.7 26.7
891 859 938 1160
81 87 94 107 100 127 151
51.3 30.3
1230 887
181 234
...
...
...
100 110
118 112 140 171 165 191 203 213 229 218
...
... ...
I
.
...
.
...
...
...
...
Monocarbonyl values, micromoles per gram of oil. Peroxide values, microequivalents of oxygen per gram of oil. Free acidity. microequivalents per gram of oil.
the courtesy of R . R. Mickus, Rice Growers‘ .4ssociation of California. Sacramento, Calif. The Century Patna rice was supplied through the courtesy of K. K . Keneaster, Converted Rice, Inc.: Houston, Tex. Literature Cited (1) A n d r e w , J., Committee on Food Research Conference on Deterioration of Fats and Oils, Quartermaster Corps Manual Q M C 177. p. 130, 1945. (2) Assoc. Offic. Agr. Chemists. ”Methods of Analysis,” 7th ed.. p. 13, Sec. 2.24, 1950. (3) Ibid.,p. 94, Sec. 6.50 (b). (4) Ibid.,p. 108, Sec. 6.2 (b).
a, >r 1.6-
I
(5) Ibid.,p. 342! Sec. 22.3. (6) Ibid.,p. 343, Sec. 22.9. (7) Ibid.,p. 346. Sec. 22.25. (8) Ibid.,Sec. 22.29. (9) Ibid.,p. 471, Sec. 27.51. (10) Ibid.,p. 513, Sec. 29.61. (1 1) Geddes, W. F.: Food Technoi., 4, 441 (1950). (12) Hills, G. L.! and Thiel, C. C., J . D a i r y Research, 14, 340 (1946). (13) Houston, D. F., Hunter, I. R.!and Kester, E. B., Cereal Chem., 28, 394 (1951). (14) Hunter, I . R., Houston, D. F., and Kester, E. B.: Ibid.,28,232 (1951). (15) Klose, 4 . A , , Hanson, H. L.. Mecchi, E. P., Anderson, J. H.. Streeter, I. V., and Lineweaver, H.. Poultry Sci., 32, 82 (1952).
I
t30
5 c‘ = 1.2-
-
‘
-
-0 >
c a-0.80 5 a ’5
CetT
ow
-
0.4-
2=t = c .- 0.0
I
Temperature in OF. 1190
AGRICULTURAL AND FOOD CHEMISTRY
(16) Lea. C. H.. J . Sci. Food. A g r . 3, 586 (1952). (17) Milner, M., Food Technol., 5 , 2.5 (1951). (18) Pool, M. F.. and Klose, .4. A., J . Am. Oil Chemists‘ SOL., 28, 215 (1951). (19) Pool, W. 0..011 3 F a t Znds.,8, 331 (1931). (20) Potter, E. F.. and Jones, C. B.. Ind. E n e . Chem.. .4nal. Ed 15, 15 ( 1T43). (21) Smith, G. H.. J. Sci. Food A g r . . 3, 26 (1952).
.
Receioed for r 4 e w July 6 , 1954. Acc*pt~d October 11, 7954. Presented before the Dii,ision of Agricultural and Food Chemistry a / /he 125th ‘weeling of the .blERIC.AN C H E M I C A L SOCIETY,Kansas City, M a . Mention of specific mnchines i s f c r description only, and dops not i v p l y a.@roual oiler other similar item? not mentioned.
I n the article on “Taste and Odor. Study of Tastes and Odors Produced by Chloridationof Simple Nitrogenous Compounds” [Ingols, R . S., Hodgden, H . W.? and Hildebrand, J. C., J. AGR. FOOD CHEM.,2, 1068 (1954)l the third column of page 1068, the fifth line should read “excess hypochlorous acid.” I n the second paragraph, the sixth from the last line should read “amino acid derivative was detected.” I n the last line “studies” should be “studied.” On page 1069, first column, the second line above Tab!e I should read “hypochlorous acid.” In the Literature Cited, (j),the I n Table I the heading in the right-hand column should read “P.P.B.”
