农业科技与装备
農業科技與裝備
농업과기여장비
Agricultural Science & Technology and Equipment
2015年
8期
50-53
,共4页
大米%储藏%高温%品质变化
大米%儲藏%高溫%品質變化
대미%저장%고온%품질변화
rice%storage%high temperature preserve%quality change
大米在储藏过程中会发生一系列的物理、化学变化. 研究两种大米在常温(15℃)和高温(30℃,40℃)下储藏前后的水分含量、脂肪酸含量、粘度值和蛋白质含量的变化情况,判断高温储藏条件下大米的品质变化规律.结果表明:随着储藏时间的增加,大米的水分含量、粘度值、蛋白质含量呈下降趋势,而脂肪酸值则呈上升趋势,且高温30℃和40℃时比常温时的品质劣变明显.
大米在儲藏過程中會髮生一繫列的物理、化學變化. 研究兩種大米在常溫(15℃)和高溫(30℃,40℃)下儲藏前後的水分含量、脂肪痠含量、粘度值和蛋白質含量的變化情況,判斷高溫儲藏條件下大米的品質變化規律.結果錶明:隨著儲藏時間的增加,大米的水分含量、粘度值、蛋白質含量呈下降趨勢,而脂肪痠值則呈上升趨勢,且高溫30℃和40℃時比常溫時的品質劣變明顯.
대미재저장과정중회발생일계렬적물리、화학변화. 연구량충대미재상온(15℃)화고온(30℃,40℃)하저장전후적수분함량、지방산함량、점도치화단백질함량적변화정황,판단고온저장조건하대미적품질변화규률.결과표명:수착저장시간적증가,대미적수분함량、점도치、단백질함량정하강추세,이지방산치칙정상승추세,차고온30℃화40℃시비상온시적품질렬변명현.
Rice will occur a series of physical and chemical changes in the process of storage, this article studied two kinds of different rice's changes of MC, fat acid value, viscosity and protein content before and after storing in normal temperature (15℃) and high tem-perature (30℃, 40℃), and judged the rule of rice quality change under high temperature storage. The result showed that MC, viscos-ity value and protein content appeared drop tendency, yet fat acid value appeared rising tendency along with the time growth, and the poor quality showed obviously in high temperature 30℃ and 40℃.
