大米储藏保鲜技术研究进展  

Research advance on rice storage preservation technology

作　　者：杨振东[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001

出　　处：《粮食与油脂》2009年第10期1-4,共4页Cereals & Oils

摘　　要：大米是人类主要食品,大米保鲜目的是防止大米在仓储、市场流通和消费者存放过程中生虫、长霉及延缓其陈化,大米主要储藏技术包括常温储藏、低温储藏、气调(自然缺氧、充CO2、充N2、真空)储藏、化学储藏等常规保鲜法:一些新的技术如辐照技术、纳米技术、微波技术和涂抹保鲜技术等也已开始研究应用。该文介绍大米储藏保鲜技术现状及几种新型保鲜技术。Rice is a main food in many parts of the world. The aims of milled rice preservation are protect milled rice from growth and proliferation of insect and mildew and to delay its ageing. The major storage preservation methods for milled rice are room temperature, low temperature, low oxygen （ modified atmospheres, nitrogen filling, carbon dioxide filling and vacuum package ） and chemical and others. Some new preservation technologies such as gamma irradiation, nanotechnology and microwave treatment and smearing preservation have been studied. In this paper, storage preservation methods for milled rice are reviewed and several new preservation technologies are introduced

关 键 词：大米 大米储藏 大米保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]