Study on the Storage Quality and Microstructural Changes of Brown Rice under Low-Temperature Conditions
The changes in storage quality and microstructure of brown rice with different moisture contents were investigated under low-temperature conditions. Three types of brown rice with different initial moisture contents of 13.5%, 15.5%, and 17.9% were studied under two storage conditions: 10%O2+90%N2 co...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250122 |
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| Summary: | The changes in storage quality and microstructure of brown rice with different moisture contents were investigated under low-temperature conditions. Three types of brown rice with different initial moisture contents of 13.5%, 15.5%, and 17.9% were studied under two storage conditions: 10%O2+90%N2 controlled atmosphere storage and air-natural sealing storage at 15 ℃. The results showed that, at 15 ℃, higher initial moisture content led to greater fatty acid values, lower germination rates, lower flavor values, and poorer microstructure in brown rice. Low-temperature controlled atmosphere storage delayed the increase in fatty acid values and the reduction in germination rates, thereby maintaining the quality of brown rice to some extent. This study provides a potential solution for the quality preservation and freshness storage of brown rice. |
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| ISSN: | 1007-7561 |