真空包装大米贮藏品质影响因素的研究  

Research of Influencing Factors on Storage Quality of Vacuum-packed Rice

作　　者：付春英[1] 李霞[1] 

机构地区：[1]天津职业大学,天津300410

出　　处：《包装工程》2011年第17期56-59,共4页Packaging Engineering

摘　　要：探讨了不同真空度、环境条件和贮藏时间对大米贮藏品质的影响。选用了市售天津小站大米为研究对象,选定不同真空度对其进行了真空包装,在不同环境条件下进行了模拟贮藏,定期测定了样品中的脂肪酸值、水分和还原糖含量,采用正交设计方法对测定结果进行了分析,确定了影响真空包装大米贮藏品质的主要因素。结果表明,在短期内,真空度是影响大米贮藏品质的最主要因素。The influence of vacuum degree, environmental conditions, and storage time on storage quality of rice was discussed. Commercially available rice was selected as sample. The rice was packaged by vacuum packaging method at various vacuum degrees and stored under different environmental conditions. The fatty acid value, water and reducing sugar content in the sample were determined periodically. The result was analyzed with orthogonal design method and the main factors influencing storage quality of rice were determined. The results showed that the vacuum degree is the most important factor in short time.

关 键 词：贮藏品质 脂肪酸值 还原糖 含水量 正交设计 

分 类 号：TB487[一般工业技术—包装工程] TS206[轻工技术与工程—食品科学]