大米贮藏品质变化规律研究

在实验室人工模拟条件下控制大米的贮藏温度和水分,对贮藏大米进行了为期10个月的试验研究,定期检测影响大米质量的脂肪酸值等数据。结果表明：脂肪酸的变化速率与大米初始含水量、温度、贮藏时间呈正相关。研究大米贮藏品质变化规律,减少大米损失,消除劣变大米对消费者造成的安全隐患,对粮油加工和仓贮企业提供技术指导,具有重要的现实意义。

Research on the Changing Regularity of Stored Rice Quality

By controlling the storage temperature and moisture of rice, the experimental tests on stored rice for 10 months were conducted under artificially simulated conditions in the laboratory. The data of those factors as fatty acid value which affected the quality of rice was measured periodically. The results indicated that： the fatty acid value showed positive correlation with the moisture, temperature and storage time of rice. Study on change regularity of stored rice quality would provide technical guidance for grain processing and storing enterprise, and fall off the loss of rice, eliminate the safety hidden danger that the bad rice brought to the consumers, which had practical importance.