摘要
本文研究了催化式红外辐射预处理对糙米贮藏稳定性的影响。先考察红外辐射时间、辐射距离和糙米初始水分含量对糙米品质的影响,得到最佳处理条件为:红外辐射时间6 min、处理距离35 cm,初始水分含量14.50%。随后在35℃、85%RH(相对湿度)下贮藏,通过测定贮藏期间游离脂肪酸、虫害、霉菌等来比较不同环境的贮藏效果。结果显示,红外辐射气调包装组的糙米贮藏效果最好,游离脂肪酸仅增加15.45 mg KOH/100 g,霉菌总数保持在180 cfu/g左右,未有虫害发生。以上结果表明,红外辐射预处理能有效的减缓糙米游离脂肪酸的生成,降低水分含量,并抑制虫害和霉变现象。
Effect of catalytic infrared radiation pretreatment on stability of brown rice was investigated.The effects of exposure time,radialion d islance and initial moisture content were determined. The optical infrared processing condition was time of 6 min, distance of 35 cm, and initial moisture content of 14.50% .The insect pest, mould, germination rate, free fatty acids were delermined wilh enhanced storage of 35 ℃ and 85% RH（ relative humidity）.The results indicated that pretreatment brown rice with MAP（ modified atmosphere packaging）had the best preservation effect.Free fatty acids were increased only by 15.45 mg KOH/ 100 g,the Intal number of mouht renmined at about 180 cfu/g, while no pest occurred. The present findings indicated that catalytic infrared radiation pretreatment effectively delayed the formation of free fatty acids,maintained low moisture content, inhibited pests and mildew formation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第11期102-106,110,共6页
Science and Technology of Food Industry
基金
国家公益性行业(农业)科研专项(201003077)
江苏高校优势学科建设工程资助项目
关键词
糙米
催化式红外
游离脂肪酸
霉菌
虫害
brown rice
catalytic infrared radiation
free fatty acids
mould
insect pest
