A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail

Lethal temperature of 80°C was used to decease stored product insects which are Sitophilus oryzae, Tribolium casteneum, and Oryzaephilus surinamensis on rice grain. This laboratory experiment was done to verify the effectiveness of lethal temperature and duration of heat treatment to kill all the po...

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Bibliographic Details
Main Author:	Ismail, Normazura
Format:	Student Project
Published:	Faculty of Plantation and Agrotechnology 2018
Subjects:	Environmental conditions. Environmental quality. Environmental indicators Grain. Cereals Pests and diseases
Online Access:	http://ir.uitm.edu.my/id/eprint/22765/

id	uitm-22765
recordtype	eprints
spelling	uitm-227652019-05-10T08:17:06Z http://ir.uitm.edu.my/id/eprint/22765/ A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail Ismail, Normazura Environmental conditions. Environmental quality. Environmental indicators Grain. Cereals Pests and diseases Lethal temperature of 80°C was used to decease stored product insects which are Sitophilus oryzae, Tribolium casteneum, and Oryzaephilus surinamensis on rice grain. This laboratory experiment was done to verify the effectiveness of lethal temperature and duration of heat treatment to kill all the population. By using an oven, milled rice with the test insects was used for the heat treatment and each treatment undergone 15 minutes duration of exposure. The number of dead insects, duration of treatments and effects on eating quality of the cooked rice was observed at the end of the treatment. Duration of heat treatment from the studies conducted in laboratory for T. casteneum was respectively five days; O. surinamensis four days; and S. oryzae six days. Based on high resistance S. oryzae, the duration of exposure requires 90 minutes for six days of treatment (15 minutes per day) to kill all 25 adults while the least resistance, O. surinamensis requires 60 minutes. By using an oven, it is recommended 80°C of temperature and 15 to 20 minutes of exposure be adopted to ensure effectiveness against all species in heat treatment. The eating quality of cooked rice in terms of the aroma, stickiness, taste, texture, colour and overall acceptability was not affected from the multiple exposure (3 times) to the heat treatment. Findings from this study indicated heat treatment is a potential replacement for insecticides but it is recommended to use high temperature but in short time of exposure rather than moderate temperature but long time of exposure. Thus, heat treatment can be used for commercial application rice mill producer to control stored product insects during storage phase and milling process. Faculty of Plantation and Agrotechnology 2018 Student Project NonPeerReviewed Ismail, Normazura (2018) A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
topic	Environmental conditions. Environmental quality. Environmental indicators Grain. Cereals Pests and diseases
spellingShingle	Environmental conditions. Environmental quality. Environmental indicators Grain. Cereals Pests and diseases Ismail, Normazura A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail
description	Lethal temperature of 80°C was used to decease stored product insects which are Sitophilus oryzae, Tribolium casteneum, and Oryzaephilus surinamensis on rice grain. This laboratory experiment was done to verify the effectiveness of lethal temperature and duration of heat treatment to kill all the population. By using an oven, milled rice with the test insects was used for the heat treatment and each treatment undergone 15 minutes duration of exposure. The number of dead insects, duration of treatments and effects on eating quality of the cooked rice was observed at the end of the treatment. Duration of heat treatment from the studies conducted in laboratory for T. casteneum was respectively five days; O. surinamensis four days; and S. oryzae six days. Based on high resistance S. oryzae, the duration of exposure requires 90 minutes for six days of treatment (15 minutes per day) to kill all 25 adults while the least resistance, O. surinamensis requires 60 minutes. By using an oven, it is recommended 80°C of temperature and 15 to 20 minutes of exposure be adopted to ensure effectiveness against all species in heat treatment. The eating quality of cooked rice in terms of the aroma, stickiness, taste, texture, colour and overall acceptability was not affected from the multiple exposure (3 times) to the heat treatment. Findings from this study indicated heat treatment is a potential replacement for insecticides but it is recommended to use high temperature but in short time of exposure rather than moderate temperature but long time of exposure. Thus, heat treatment can be used for commercial application rice mill producer to control stored product insects during storage phase and milling process.
format	Student Project
author	Ismail, Normazura
author_facet	Ismail, Normazura
author_sort	Ismail, Normazura
title	A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail
title_short	A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail
title_full	A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail
title_fullStr	A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail
title_full_unstemmed	A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail
title_sort	study on the effectiveness of using high temperature to control stored product insects on stored rice grain / normazura ismail
publisher	Faculty of Plantation and Agrotechnology
publishDate	2018
url	http://ir.uitm.edu.my/id/eprint/22765/
first_indexed	2023-09-18T23:09:21Z
last_indexed	2023-09-18T23:09:21Z
_version_	1777418697977102336

A study on the effectiveness of using high temperature to control stored product insects on stored rice grain / Normazura Ismail

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