关于家庭粮食低温储存的探讨  

Discussion on household grain cryogenic storage

作　　者：吕伟新[1,2] 郭振杰 王磊[2] 陈晓东 

机构地区：[1]中科院上海高等研究院服务科学研究中心,上海201210 [2]哈尔滨工业大学机电工程学院,哈尔滨150001

出　　处：《食品科技》2013年第9期124-127,共4页Food Science and Technology

摘　　要：家庭粮食大多采用常温储存,把粮食的水分控制在一个很低的水平来避免其受潮霉变,但是这不能控制其自然陈化,过低的水分含量也破坏粮食。为了保证粮食口感和新鲜品质,在分析研究粮食储存品质理化指标和发霉陈化机理的基础上,提出了家庭粮食的低温储存技术,该方法能有效地抑制粮食的发霉陈化,减少粮食的营养物质分解。结合相关实际同时提出了家庭粮食低温储存技术的推广建议。In order to prevent grain mildew, most of families often store food like grain at room temperature, and control its moisture in a very dry level, While people try to keep their grain dry, they can＇t control its natural aging process, and low moisture will also undermine the quality of grain. The objective is to ensure the good quality of grain by designing household grain cryogenic storage technology, which analyzed and investigated based on physical and chemical indicators of quality of grain storage and its process of mildewing and aging. This technology can effectively control the process of mildewing and aging, reduce loss of nutrients of grain. The article also practically points out some recommendation and suggestion for promoting the household grain cryogenic storage technology. Key words：

关 键 词：家庭粮食 低温储存 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]