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Preventing Off-Odor Development in Undried Rice

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  016109,  2001 ASAE Annual Meeting. (doi: 10.13031/2013.7488) @2001
Authors:   James F. Thompson, R. G. Mutters, David C. Slaughter, Jerry Knutson, Eunice Tan
Keywords:   Rice, odor, ethanol, harvest moisture, aeration

Laboratory and fields studies demonstrated that undried rice has significant potential for developing off-odors as measured by ethanol formation. Rice held at moistures above 22% to 24% is particularly subject to the microbial activity that causes formation of volatile organic compounds. The potential for off-odor formation in California medium grain rice can be reduced by harvesting at lower moisture contents, without reducing grower’s monetary return. Aeration of wet rice and rapid drying can be used to reduce off odor development for rice types that must be harvested at high moisture.

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