El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz

Abstract

Several factors are recognized as contributing to breakage of rice during milling. Most of the breakage is related quantitatively to the amount of cracked grains. Improperly harvesting or diving and bad storage conditions are related to damaged grains. Maceration (steeping rough rice to moisture of 45%) practically eliminated breakage after milling, it can be done in cold or hot water and by steam (Malek Process). Temperatures maceration of 20, 30, 40, 50 and 60°C are studied in this paper. Water remotion in time intervals of 8 hours during maceration were also studied. Macerated rice samples were air dryed or subjected to thermic treatment and milling. Rice then was classified and the fraction considered was the weighted whole and 3/4 — length grains. Each fraction was expressed in “per cent” of husked grains weight. Higher yields were obtained with water remotion and without thermic treatment in all the temperatures. Maceration at 60°C was the best treatment, yielding 67%; yields of 42% were obtained in 50% € maceration and the control yields were 26%