摘要
为了探讨稻谷高温季节入仓降温工艺对其储藏品质变化的影响,为低温储粮整仓谷冷设备合理选型提供理论依据。通过不同降温梯度(1℃<ΔT<3℃)、降温时间(5、7、9、11天)的比较,并采用单因素分析与模糊综合评价相结合的方式,系统研究了偏高水分稻谷(14.3%和14.8%)入仓后从30℃分别降温至19℃和15℃过程中其脂肪酸、食味值、新鲜度、整精米率、黄粒米及垩白度指标变化规律。结果表明:含水率14.3%的稻谷入仓后经9天缓速降温至19℃下对其食味值、新鲜度、整精米率具有较好的保持效果,减量幅度分别为0.3、0.4和2.0%;同时能够有效抑制垩白度、黄粒米、脂肪酸的增加,增长幅度分别为0.1%、0.5%、2.5 mg KOH/100 g;该条件下稻谷品质指标模糊综合评价得分最高,达到了0.85,客观综合反映了稻谷品质变化特性。进一步通过整仓谷冷工艺参数的计算得出初始含水率14.3%的5000 t稻谷高温季节入仓后,经9天降温11℃至少需配备约56.5 kW功率压缩机的谷冷设备。
To explore the effects of the quality of paddy during the cooling process before storage in high temperature seasons,and provide a theoretical basis for reasonable selection of whole granary grain chillers with low temperature storage,different cooling gradients(1℃<ΔT<3℃)and cooling days(5,7,9,11 days)were settled,and methods of single factor analysis and fuzzy comprehensive evaluation were used to interpret the changes of fatty acid,taste value,freshness,head rice rate,yellow rice and chalkiness of high moisture paddy(14.3%and 14.8%)in the process of cooling from 30℃to 19℃and 15℃.The results indicated that the paddy with water content of 14.3%was stored in the warehouse,and then slowly cooled to 19℃in 9 days,which had a good effect on its taste value,freshness and head rice rate,and the reduction range was 0.3,0.4 and 2.0%,respectively;at the same time,the increase of fatty acid,yellow rice and chalkiness were effectively inhibited,and the increase rates were 2.5 mgKOH/100 g,0.5%and 0.1%,respectively.Based on this,the fuzzy comprehensive evaluation score of paddy quality index was the highest,the value was 0.85,which objectively reflected the change characteristics of the paddy quality.Finally,it was concluded that the paddy(5000 t)with moisture content of 14.3%should be equipped with 56.5 kW grain coolers to implement the cooling process with cooling down 11℃in 9 days through the whole granary grain chilling process parameters.
作者
杨东
毕文雅
姜俊伊
李倩倩
颉宇
石天玉
Yang Dong;Bi Wenya;Jiang Junyi;Li Qianqian;Jie Yu;Shi Tianyu(Academy of National Food and Strategic Reserves Administration, Beijing 100037)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第12期84-92,共9页
Journal of the Chinese Cereals and Oils Association
基金
国家粮食和物资储备局科学研究院自主选题(ZX 1921-1)
“科技助力经济2020”重点专项(Z2010)。
关键词
稻谷
储藏
品质变化
谷冷工艺
paddy
storage
quality change
grain chilling technology
