The conventional rice parboiling process improves the physical quality of the grains; however, the browning is a factor that reduces the acceptance of the product. The aims of this study were to evaluate the effect of the addition of tartaric, citric, and lactic acids in soaking at concentrations of 0.0%, 0.2%, 0.4%, 0.6%, and 0.8%, followed by autoclaving at 110°C.

中文翻译：

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有机酸作为煮沸过程中的抗褐变剂：对工艺性能和烹饪质量的影响

常规的大米煮制过程提高了谷物的物理品质；但是，褐变是降低产品合格率的因素。这项研究的目的是评估添加酒石酸，柠檬酸和乳酸以0.0％，0.2％，0.4％，0.6％和0.8％的浓度浸泡后在110°C高压灭菌后的效果。