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在大米收获期间质量和安全指数的变化以及对干燥技术的讨论

Yujia Wang¹, Wenfu Wu¹, Jie Xu²

¹School of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China.

Foods (Basel, Switzerland)

|April 16, 2025

概括

自然干燥可以比机械干燥更好地保持大米的质量,保持更高的抗氧化酶活性和产品完整性. 机械干燥在成本,速度和对收获大米的控制方面具有优势.

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:

米的质量和安全是收获后的关键问题.
干燥方法显著影响谷物特性.
评估自然干燥与机械干燥对优化水加工至关重要.

研究的目的:

为了比较自然和机械干燥对大米质量和安全的影响.
评估关键的质量指数,包括水分,重量,黄色,凝化和酶活性.
为了评估安全指数,如真菌毒素 (zearalenone,吐毒素,亚拉托克辛B1).

主要方法:

收获的米经过了自然和机械的干燥过程.
测量了质量指数 (含水量,1000粒重量,黄化率,凝化,抗氧化酶活性).
在干燥后分析了安全指数 (zearalenone,vomitoxin,aflatoxin B1).
分析层次过程 (AHP) 用于全面评估.

主要成果:

自然干燥显示出优质的保留质量和更高的抗氧化酶活性.
机械干燥被证明更具成本效益,更快速,更容易控制.
AHP评分证实自然干燥大米的整体质量更高.
自然干燥更好地保持了大米产品的完整性.

结论:

为了保持大米的质量和抗氧化特性,自然干燥是最好的.
机械干燥在效率和控制方面提供了实际优势.
干燥方法的选择涉及质量保护和运营效率之间的权衡.

关键词:

机械干燥机械干燥自然干燥自然的干燥米的质量和安全指数.

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