温湿度动态变化过程中不同含水量稻谷的储运特性

doi:10.3864/j.issn.0578-1752.2016.01.015

Abstract

Abstract: 【Objective】 Safe storage and transportation of rice is very important because China is the major rice producer and consumer in the world. Through laboratory simulation of dynamic temperature and humidity conditions, the rice quality and moisture migration law of the dynamic storage and transportation conditions are studied. The objective of this paper is to provide reference for the construction of dynamic storage and transportation of rice. 【Method】 Through dynamic temperature and humidity simulation experiment, five moisture content paddy rice (14%, 16%, 18%, 20%, and 22%) were stored and transported for three months respectively at low temperature (fluctuates around 10℃), middle temperature (fluctuates around 20℃) and high temperature (fluctuates around 30℃). During the storage and transportation, the changes of microbial growth, texture quality, fatty acid value and low field nuclear magnetic resonance (NMR) data were measured to clarify the influence of temperature and moisture content on paddy rice during storage and transportation. 【Result】 Aerobic plate count increased with prolonged time, the increasing trends of aerobic plate count in different temperatures and moisture content for paddy rice were different. Aerobic plate count increased with rising temperature. The mould number raised with prolonged storage and transportation time and the mould number increased significantly under middle and high temperature. The higher temperature was, the more obviously mould number increased; mould happened at lower levels when 14% and 16% moisture content paddy rice storage and transported at low, middle and high temperature. The mildew occurrence of 18% and higher moisture content paddy rice was significantly higher than 16% and 14% moisture content paddy rice during 15 days storage and transportation at middle and high temperatures. The hardness and springiness of cooking rice increased gradually with prolonged time. The higher initial moisture content was, the faster the hardness rose (P＜0.01). The hardness had a significant negative correlation with the initial moisture content of paddy rice; the influence of initial moisture content on springiness was significant (P＜0.01). The adhesiveness of paddy rice reduced with prolonged time, the influence of temperature and moisture content on adhesiveness was significant (P＜0.05). The fatty acid value and the initial moisture content were positively correlated (P＜0.01), the higher initial moisture content was, the more obviously fatty acid value of paddy rice increases. The influence of temperature on fatty acid value was particularly apparent, the higher temperature was, the faster fatty acid value rises. The low field nuclear magnetic total semaphore t (T_2w) decreased with the increase of storage and transportation time, T_2w total semaphore and moisture content exhibited significant linear positive correlation (P＜0.01). As magnetic resonance imaging (MRI) exhibits, moisture mainly concentrates on epidermis and aleurone layer when paddy rice was stored and transported 15 days. After 30 days storage and transportation, surface moisture losses and the moisture distribution became more uniform. 【Conclusion】 The short storage time (15 or 30 days) and transportation of relative high moisture (14% or 16%) paddy rice can improve rice main the texture’s quality. The initial moisture content of paddy rice should be controlled under 16% during a long time transportation with dynamic variation of the temperature and humidity (around low and middle temperature).

Key words: paddy rice, storage and transportation, dynamic simulation, temperature and humidity change, quality characters

CHEN Yin-ji, JIANG Wei-xin, CAO Jun, DAI Bing-ye, DONG Wen. Storage and Transportation Characteristic of Different Moisture Paddy Rice Dealt with Dynamic Temperature and Humidity[J].Scientia Agricultura Sinica, 2016, 49(1): 163-175.

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