การประยุกต์ใช้เทคนิคการอบแห้งหลังการเก็บเกี่ยวและบรรจุภัณฑ์เพื่อชะลอการเสื่อมสภาพของข้าวเหนียวม่วง

Abstract

The objective of this research was to retard degradation in color, anthocyanin content, total phenolic content, antioxidant activity and free fatty acid content resulted in undesirable rancidity in purple waxy rice by applying post harvested drying technique and packaging. Paddy with initial moisture content of 25% wet basis (w.b.) was dried by a batch fluidized bed dryer with various temperatures of 100, 130 and 150^oC till the moisture reduced to 18.0 %w.b. The dried paddy was then dehulled and packed, 50 g/bag, in a polypropylene woven bag, laminate bag and laminate bag together with an oxygen absorber at ambient temperature for 90 day storage. The results of quality after drying process revealed that the proper temperature for drying paddy was at 130^oC which did not affect the postharvested quality of sample. However, the dried rice should be kept in the laminate bag together with an oxygen absorber for the most retarded degradation of rice quality.