Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 359-370 | Back to browse issues page


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Nasrollah Zadeh Masouleh A, Ghorbani-HasanSaraei A, Amiri E, Habibi F. Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain. FSCT 2021; 18 (114) :359-370
URL: http://fsct.modares.ac.ir/article-7-49258-en.html
1- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch
2- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch , azade380@yahoo.com
3- Department of Water Engineering, Faculty of Agriculture, Islamic Azad University, Lahijan Branch
4- Rice Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREO)
Abstract:   (1231 Views)
Rice is the staple food of the Iranian people and its pollution with heavy metals has irreparable dangers for consumers. The aim of this study is to find a way to reduce the absorption of heavy metals from rice. To study the effect of nitrogen fertilizer and parboiling process on heavy metals, a factorial experiment was conducted in a randomized complete block design with three replications. In this study, nitrogen fertilizer at three levels (N1: 60, N2: 80 and N3:100 KgN /Ha) and parboiling at two levels of soaking temperature (C1:50 and C2:80 °C) and two levels of steaming time (T1:10 And T2:15 min) were applied. Induced plasma mass spectrometry (ICP-MS) was used to determine heavy metals. Increasing the soaking temperature and steaming time reduced all heavy metals, but changes in fertilizer levels had no significant effect on heavy metals. The interaction effects of the treatments showed that N3C1T1 treatment had the highest percentage of weekly allowance for Cr and Ni (99% and 58%, respectively) and N2C1T1 treatment had the highest percentage of weekly allowance for Mg and Cd (11% and 9.5%, respectively). Increasing the soaking temperature and steaming time minimizes the weekly intake of all heavy metals so that the N2C2T2 treatment shows the lowest weekly intake of all heavy metals. In less heat and time, the remaining heavy metals cannot be ignored, so parboiling at higher temperatures and times is recommended to maintain consumer safety and health.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/01/17 | Accepted: 2021/03/7 | Published: 2021/08/1

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