The Kinetics of Iodine Content Decreasein Fortified Rice During Storage

Iodine Deficiency Disorders (IDD) is a major public health problem in several areas of the world, especially developing countries. deficiency can cause goitre, cretinism, decrease intelligence, mental retardation, brain damage, deaf-mutism, and miscarriage pregnant women stillbirth as well. The purpose this research was to determine stability iodine content kinetics reaction rate fortified rice during storage. carried out steps, i.e. preparation microcapsules containing iodine, fortification microencapsulated into rice, determination riceand using accelerated self-life test (ASLT) by Arrhenius equation methods.Theresultsshowed that average kineticsrateofiodine (k) 0.0141 mg kg−1hour−1 1.692 kcal mol−1K−1 activation energy (Ea), which indicated (as KIO3) fairly stable storage, although there still caused factors (i.e. temperature, atmosphere, humidity, oxygen moisture content). results showed also increase storage temperature increment value (rate constant) decrease. longest shelf life 92 days at 25°C.