摘要
在楼房仓内用砖墙间隔建设5个同等仓容的试验仓,开展准低温大米储藏试验,研究准低温仓改造方案,探索准低温储藏大米的品质变化规律,对比不同储藏温度下的保粮效果。结果表明:准低温储藏大米,粮情安全、稳定,品质变化缓慢,保鲜效果好;16℃、18℃、20℃三个准低温状态,对延缓大米品质劣变差异不明显;"砖+聚苯乙烯夹芯隔热板"的隔热保温(冷)效果较好,能有效降低控温电耗。
In the multi-storied warehouse, five test warehouses of equal storage capacity were built with brick walls to carry out quasi-low temperature rice storage test. The experiment was designed to study the transformation scheme of warehouse for the quasi-low temperature, explore the quality change of quasi-low temperature storage rice, and compare the grain protection effect under different storage temperatures. The results showed that the rice was safe and stable, the quality changed slowly and the effect of preservation was good at quasi-low temperature; The three quasi-low temperature states of 16, 18, 20℃ had no significant different effect on delaying the deterioration of rice quality; The “brick＋polystyrene sandwich insulation board” had better thermal insulation （cold） effect, which can effectively reduce the power consumption of temperature control.
作者
施国伟
庄泽敏
向征
Shi Guowei;Zhuang Zemin;XiangZheng(State Grain Reserves Xinshagang Grain Depot,Dongguan523147,China)
出处
《现代食品》
2018年第18期183-188,共6页
Modern Food
关键词
准低温
大米
储藏
试验
Quasi-low temperature
Rice
Store
Test
