在储存期间无米的质量属性受累积温度的影响
Qian Han1, Yifan Chen1, Xiuying Liu1,2
1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Frontiers in nutrition
|January 18, 2024
概括
在波动的储存温度下,大米质量会恶化,较高的累积温度会导致发芽和感觉得分的更大下降. 温度序列也会影响米的质量,即使在相似的累积温度下也是如此.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 储存大米容易受到环境温度波动的影响,影响谷物质量.
- 累积温度是一个关键因素,代表了储存期间温度的总和.
- 了解温度影响对于在储存期间保持大米质量至关重要.
研究的目的:
- 调查可变温度储存条件对大米质量的影响.
- 为了比较低温和高温对储存大米的影响.
- 分析温度序列如何影响大米质量参数.
主要方法:
- 样品在六个不同的温度变化条件下 (两个累积温度强度) 和三个恒定温度控制下存储了12个月.
- 评估了质量参数,包括发芽率 (GR),酶活性 (CAT,POD),脂肪酸值 (FAV),吸水率 (WAR),体积膨胀率 (VER) 和感官属性.
- 可变条件包括特定的温度变化和交替的温度.
主要成果:
- 随着温度变化的储存导致GR,CAT和POD活动减少,而随着更长的储存时间,FAV增加.
- 储存的米显示WAR和VER较高,但粘度和感官评分降低.
- 与低积累的条件相比,高积累的温度条件导致GR和感官得分较低,FAV,WAR和VER较高.
结论:
- 累积温度的增加加剧了在可变的储存条件下大米的恶化.
- 温度波动的顺序显著影响米的质量,即使在同等的累积温度下.
- 优化大米储存需要考虑积累的温度和温度波动模式.
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