Comparison of water sorption behaviour of three rice varieties under different temperatures

The aim of this paper was to establish similarities and differences between water to determine which of them can be stored together. Both, two-way and one-factor analysis were performed. F-tests, assuming normality of the errors, and free distribution tests were carried out. The assumptions of the t...

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Bibliographic Details
Published inJournal of food engineering Vol. 33; no. 3; pp. 395 - 403
Main Authors Bianco, A.M., Pollio, M.L., Resnik, S.L., Boente, G., Larumbe, A.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.08.1997
Elsevier
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Summary:The aim of this paper was to establish similarities and differences between water to determine which of them can be stored together. Both, two-way and one-factor analysis were performed. F-tests, assuming normality of the errors, and free distribution tests were carried out. The assumptions of the tests were verified. At 15 °C there exist some sorption differences that can be detected neither at 25 °C nor at 35 °C. In establishing which varieties can be stored together, the study of the similarities and dissimilarities in sorption behaviour at a given temperature cannot be extrapolated to another temperature. These results show the importance of analysing sorption characteristics of cereals and oil seeds at different storage temperatures in order to decide adequately on storage policy.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(97)00029-0