Abstract
Germ-left rice contains a large amount of nutritional ingredients, but its quality degradation easily occurs. In order to improve the storage quality of germ-left rice, the effects of several packing material and storage parameters on storage time of germ-left rice were investigated. Microwave intensity, gas regulating mode and ambient temperature were selected as influencing parameters, and critical storage duration (responding to fat acid content of 35 mg KOH/100 g DB in germ-left rice) as the indicator on quality evaluation. Response surface methodology was used to analyze the effect regulation of storage parameters on the storage time of the germ-left rice，to obtain the optimal parameters of the storage control. Results showed that the storage time of transparent plastic bag and aluminum foil bag packaging germ-left rice were basically the same, which were both longer storage duration than the paper bag packing. The influence degree of the factors affect the storage time: ambient temperature>gas regulating mode>microwave intensity. The critical storage duration extend with the increase of microwave intensity and CO2 content and the decrease of the ambient temperature. Optimal storage conditions were developed as microwave intensity of 500 J/g, the content ratio of N2 and CO2 of 30∶70, the ambient temperature of 3 ℃ to achieve the highest storage duration of 374 d.
Publication Date
8-28-2016
First Page
119
Last Page
123
DOI
10.13652/j.issn.1003-5788.2016.08.029
Recommended Citation
Song, YAN; Qinghong, MENG; Yang, GAO; Zhihong, ZHANG; Chao, YUAN; Liqun, WANG; and Shuwen, LU
(2016)
"Effect of storage control method on quality of germ-left rice during storage,"
Food and Machinery: Vol. 32:
Iss.
8, Article 29.
DOI: 10.13652/j.issn.1003-5788.2016.08.029
Available at:
https://www.ifoodmm.cn/journal/vol32/iss8/29
References
[1] 周显青. 稻谷精深加工技术[M]. 北京: 化学工业出版社, 2006: 147-150.
[2] 刘秀芳, 阮少兰. 留胚米生产技术[J]. 食品加工, 2008(6): 39-41.
[3] 金增辉. 留胚米[J]. 粮食加工, 2007, 32(2): 39-40.
[4] 严松. 一种留胚发芽白米及其制备方法: 中国, 201310302759.0[P]. 2013-11-27.
[5] 李素梅. 糙米低温储存的实践经验[J]. 粮食与饲料工业, 1999, 3(9): 19.
[6] 高权河, 吕季璋. 不同气调储藏方式对大米品质的影响研究[J]. 郑州粮食学院学报, 1993(2): 86-92.
[7] REDDY K R N, REDDY C S, MURALIDHARAN K. Potential of botanicals and biocontrol agents on growth and aflatoxin production by Aspergillus flavus infecting rice grains[J]. Food Control, 2009(20): 173-178.
[8] 宋强华. 小包装大米的脱氧剂保鲜[J]. 适用技术市场, 1992(12): 11-13.
[9] 何培健, 王大志, 陈利琴，等. 纳米技术在药品和食品包装中的应用[J]. 海峡药学, 2006, 18(4): 197-199.
[10] ZHAO Si-ming, QIU Cheng-guang, XIONG Shan-bai, et al. A thermal lethal model of rice weevils subjected to microwave irradiation[J]. J. stored Prod. Res, 2007(43): 430-434.
[11] ZHAO Si-ming, XIONG Shan-bai, QIU Cheng-guang, et al. Effect of microwaves on rice quality[J]. J. Stored Prod. Res, 2007(43): 496-502.
[12] 田其英. 微波处理对蒲菜贮藏期生理及品质的影响[J]. 食品与机械, 2014, 30(1): 172-175.
[13] 祝水兰, 刘光宪, 周巾英，等. 包装方式对花生仁气体密闭贮藏过程中脂肪的影响[J]. 食品与机械, 2015, 31(2): 174-177.
[14] 朱军伟, 谢晶, 林永艳，等. 贮藏温度和包装方法对两种叶菜采后品质的影响[J]. 食品与机械，2012, 28(4): 175-178.
[15] 王玉娟, 张瑛, 吴跃进, 等. 脂肪酶活性对稻谷储藏特性影响的初步研究及其基因连锁的SCAR标记[J]. 高技术通讯, 2006, 16(8): 848-852.
[16] 叶霞, 李学刚, 张毅, 等. 稻谷中游离脂肪酸与脂肪酶活力的相关性[J]. 西南农业大学学报: 自然科学版, 2004, 26(1): 75-78, 80.
[17] 张瑛. 脂肪酶和脂肪氧化酶影响稻谷储藏的作用机制研究[D]. 合肥: 中国科学院合肥物质科学研究院, 2007: 6-7.