粮油食品科技2016，Vol.24Issue(4)：99-101,3.
储藏粳米垩白变化规律分析研究
Research on variation of chalkiness of japonica rice after storage
摘要
Abstract
The effects of different storage conditions on milled rice chalkiness were compared. The sample Japonica rice Liao Xing was stored at 5 different temperature levels,10 ℃,15 ℃,20 ℃,25 ℃ and room temperature,respectively. The results showed that in all of the tests the chalky rice rate and chalki-ness degree were all in the trend of increase after 6 months. As the storage temperature increased,the value of chalky rice rate and chalkiness degree increased faster,while the increasing extent less at lower temperature. At 25℃,chalky rice rate changed obviously from 6. 1% to 22. 6%,chalkiness degree from 2. 2% to 5. 7% . The results indicated that chalky rice rate and chalkiness degree were significant corre-lation with storage time.关键词
粳米/垩白粒率/垩白度/储藏时间Key words
Japonica rice/chalky rice rate/chalkiness degree/storage time分类
农业科技引用本文复制引用
丁秋,贾然,费明怡,赵会义,曹阳..储藏粳米垩白变化规律分析研究[J].粮油食品科技,2016,24(4):99-101,3.基金项目
粮食公益性行业科研专项，储粮安全防护技术研究大米保质期及关键缓苏技术研究 （）
