大米真空袋装贮藏品质变化规律试验  

Experiment and Study on Quality Changing Rule for Rice Vacuum Bagging Storage

作　　者：付希光[1] 陈立[1] 王成芝[1] 

机构地区：[1]东北农业大学,哈尔滨150030

出　　处：《粮油食品科技》1999年第6期26-28,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：应用真空袋装贮藏的方法,对大米过夏贮存进行了试验研究, 通过对影响质量的多因素组合试验建立了大米品质指标变化的数学模型,并经优化处理找出最佳贮粮的参数范围。试验表明,大米真空袋装贮藏较常规贮藏有较好品质,可有效地抑制大米的“陈化”速度。大米真空袋装贮藏是一种保证粮食品质且易于实施的先进贮藏方法。This paper studies the storage effect of spending summer rice with the technology of vacuum bagging storage.Mathematical models are built and optical parameters are found for describing the quality changing of rice storage through multiple factors experiment.The result shows that the quality of rice stored in vacuum bags is better than that of the rice stored in normal stmosphere condition.This storage technology is available to depress the changing rate of rice quality and advancde for rice storage.

关 键 词：真空袋装贮藏 大米品质 贮藏 数学模型 试验 

分 类 号：TS205.9[轻工技术与工程—食品科学] TS212[轻工技术与工程—食品科学与工程]