Theoretical And Experimental Study On Shelf Life Of Military Instant Rice

Military food is the important part of logistic support in modern troop. As the special use of military food, it has stricter demand with packaging, and it is generally required to preserve two years in complicated environment. Instant rice is one of staple food of armies in our country, but there are some problems in the aspect of packaging, such as the shelf life can't satisfy the requirement of armies, and a rancid odor appears after a period of time. In this paper, by means of experiment, the quality change and influencing factor of instant rice, which provided by Institute of the General Logistics Department of CPLA, are studied based on theory of shelf life, the shelf life model of instant rice is presented , and the Packaging is designed. The research contents and results are given as follow.The quality change of instant rice during storage is studied by the means of sensory evaluation, the key factor for customer's no-acceptability and the failure criterions for instant rice are analyzed.The instant rice packaged by vacuum packaging, sealed packaging and unsealed packaging respectively, then the samples are tested at 45℃. The quality change of instant rice is studied, and the effects of packaging materials and technology on shelf life of instant rice are analyzed.The effect of storage temperature on the changes of quality of instant rice, which placed at 45℃and 55℃respectively, is studied. The hexanal concentration of instant rice is measured by GC analysis method, and main factors for influencing instant rice quality are analyzed.The changes of acid value and peroxide value of instant rice are studied by experiment, the examples of instant rice are packaged by means of vacuum packaging technology and PA/PE, PET/AL/PA/PE film at different storage temperature of 45℃,55℃,65℃during the experiment. The kinetics models of acid value and peroxide value with respect to storage time by different packing materials at different storage temperature was established so as to predict the quality change and shelf life of instant rice during storage.Two oxidation resistant packaging schemes are designed by the shelf life theory and the results of this paper, the shelf life of packaged instant rice can satisfy the requirement of armies.