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
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