Research On Modified Atmosphere Packaging To Preservation Of Wheat And Flour

Wheat is a kind of primary foods in China. The storage of wheat is an important question to food safety. Aging, pest and mould are the major problems in the processing of wheat storage, which can lead to deterioration of food quality. Aiming at the main problems of wheat storage in the paper, using the JinNong-15wheat as material and adopting the methods of modify atmosphere, the different temperature and control atmosphere, it mainly researches that the influence factors such as moisture content, fatty acid value, acid value, catalase activity, which affect the mildew, quality and the correlation between the quality characteristics of wheat flour and changes of flour products of wheat and flour. At the same time it researches the beast method of preservation and the parameters, the basic date about of wheat and flour’s preservation was provided.The mainly results as follow:1. The components of the air have prominent effect on restraining the aging and mold of the wheat and flour. The effect of preservation to the wheat and flour was dealed with different gas:vacuum>90%O2> blank experiment. Oxygen environment and vacuum can restrain the wheat and flour microorganism growth.2. In the high temperature the fatty acid of wheat and flour after six months storage was2.80times of the original value. The acid value of wheat and flour was reduced1.18times of the original value. The quality changes of wheat and flour became slow in low temperature. Low storage temperature is in favor of controlling the breath of wheat, the production of free fatty acid, total acid and the mold and yeasts were also restrained.3. Preservation film is an important element of the preserve technology. There is a obvious influences caused by the material and thickness of film on wheat quality. The effect of preservation of different kinds packing were:C film>B film>A film (from the wheat quality changes by the three kind films packing). B film was the best, slower to the wheat aging, and preventing the mould growth.4. During the oxygen environment and vacuum, slow activity of microorganism was caused to prolong the guarantee period for wheat and flour. The relationship of temperature and microbe quality (molds and yeasts) was negative correlation respectively. B film is more available to restrain the mold and yeasts.5. The flour products were made with different conditions of storage samples under the same process conditions. The hardness of the flour products was evaluated by Texture Analyser and Sensory Texture characters. Study the correlations between the different conditions storage and the quality of the flour products.