摘要
在实验室人工模拟条件下控制大米的储藏温度和水分,对储藏大米进行了为期13个月的试验研究。在研究期间对影响大米质量的感官指标、脂肪酸值等数据进行定期检测。结果表明:高水分大米经高温条件下储藏,当脂肪酸值达25 mgKOH/100 g时是大米的安全储藏期限;较低水分的大米常温或准低温下储藏,其安全期限以感官指标来判定。提出了不同含水量的大米在不同温度下的安全储藏期限。
We have conducted experimental tests on stored rice for 13 months while controlling the storage temperature and moisture of rice under artificially simulated conditions in the laboratory. During this investigation period, we measured and recorded the data of those factors that affected the quality and the fatty acid level of rice regularly. Result shows that it is safe to store the high moisture rice after undergoes high temperature storage when its fatty acid is 25 mg KOH/100g. For rice with low moisture under the condition of standard or quasi low temperature storage, its period of safe storage may be deduced by sense. Thus the safe storage period of rice with different moisture in different temperature is ascertained.
出处
《粮油食品科技》
2008年第5期5-7,共3页
Science and Technology of Cereals,Oils and Foods
基金
黑龙江省教育厅高职高专科研课题(10555009)
关键词
大米
储藏品质
水分
温度
安全储藏期限
rice
storage quality
moisture
temperature
period of safe storage
