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المؤلفAl-Naimi M.
المؤلفAl-Ghouti M.A.
تاريخ الإتاحة2022-05-31T19:01:16Z
تاريخ النشر2020
اسم المنشورFood Chemistry
المصدرScopus
المعرّفhttp://dx.doi.org/10.1016/j.foodchem.2019.125591
معرّف المصادر الموحدhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85076258405&doi=http://dx.doi.org/10.1016%2fj.foodchem.2019.125591&partnerID=40&md5=7f5153dee8835065d785c9a231c8968b
معرّف المصادر الموحدhttp://hdl.handle.net/10576/31787
الملخصIn this research, effect of soaking time, acidity and temperature on the removal of lead and cadmium from rice was investigated. Different rice treatments were involved i.e. three soaking times (0, 15, and 30 min), three temperatures (20, 25, and 30 �C) and four concentrations of glacial acetic acid (0.5%, 1%, 2%, and 3%). Results showed that few samples have shown lead concentrations above the maximum limit set by the World Health Organization (WHO) and the UN Food and Agriculture Organization (FAO) of 0.2 mg/kg, whereas, all cadmium concentrations were below the limit of 0.4 mg/kg. A decrease in lead and cadmium concentrations were observed with increasing time of soaking. Lead had the lowest concentration at 20 �C, while cadmium had the lowest concentration at 30 �C. Cadmium concentration decreased with increasing water acidity, while the lead concentration reached the lowest concentration with 1% acidity.
اللغةen
الناشرElsevier Ltd
الموضوعInductively coupled plasma optical emission spectrometry (ICP-OES)
Sample preparation
Toxic elements
White and brown rice
العنوانEffects of soaking, acidity and temperature on cadmium and lead removal from rice
النوعArticle
رقم المجلد310
dc.accessType Abstract Only


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