大米氣調(diào)儲(chǔ)藏過程中脂質(zhì)的變化研究.pdf

1、天津科技大學(xué)碩士學(xué)位論文大米氣調(diào)儲(chǔ)藏過程中脂質(zhì)的變化研究姓名：陳瑋申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品與營養(yǎng)衛(wèi)生學(xué)指導(dǎo)教師：李喜宏200703ABSTRACTAseriesofphysicalandchemicalchangeswinhappenduringstorageofwhiterice，whichcanleadtodeteriorationofricequalityFlavorsubstanceissomethinginfluencin

2、gricetaste，whichincludetotalacid，fattyacidandvolatilesubstanceFlaVorsubstanceisindexes，whichwereinnuencedbytemperature，humidity；gas，inVestigatedthecharacteristicsofmaterialsusinginf|00dpackingandnavorsubstanceandsoonW亂er

3、content，total們id，fatty禮id，peroxide，volatilesubstancewe他studedinexperimentunderconditionsofthedifferenttemperature，thedifferenthumidily’thedifferenlwalercontent，thedifferentgasadjustingAccoudingtoexperimentriceaginginmenc

4、edbydifIferentstorageconditionsThebestmethodofpreservation鋤dtheparameterswaschoes，蛐dthebasicdateaboutofrice’spreseIvationwasproVidedExperimentalresultsshowthat：1ThewatercontentisthemostimportantfactorinpreservationThelow

5、eritis，thesIowerthericebecomingworseItmustnotexceedthewatercontentof14％whentheficewasstoredforlongtimeinaroutinccondition2Theinc他aseofthesto艙time，theV0latileAldehydematerialscontentinthericeincreasesgraduallythelinoleica

6、cidcontentdecreasecontinuously，whichwouldinnuencethequalityoftherice3Lowstoragetemperatureandthelowmoistureisinfavorofcontrollingthebreathofrice，theproductionoffreefattyacid、totalacid、peroxidcandVblatiIeAIdehydemateriaIs

7、we∞r(nóng)estrainedThebenertemperatu托ofprcscrvationisbelow15℃4TheeffectOfpreservationthatthericewasdealedwithdifferentgaswas：Vacuum30％C0280％02，thecontentof02ofsto忸geenvimmentwasreducedbyinflatingC02andVacuumandrestrainingtheri

8、cemicr00rganismgro、Ⅳth，watercontentplayedaimportantroleinricequalitythantemperatureinthesamegasdealing5Through5weeksofstore，inthehighatenlperatureandthehighmoisture，thefIattyacidsValueofricepackedinclothbaggagereachedthe