Ramasamy, D.Siddharth, M.Karthiayani, A.Mathanghi, S.K.TANUVAS2019-09-092019-09-092014http://krishikosh.egranth.ac.in/handle/1/5810127078TNV_TH_2014_MTM12002In the present study, high-temperature heating technique in combination with tempering was tested to alternative for natural ageing. The quality of rice heated at temperatures of 130, 140 and 150° C for 2 to 3 minutes followed by tempering for 0, 120 and 150 minutes was compared to that of rice stored at ambient temperature for 6 months.en-USFood TechnologyThesis