Studies On Lipide Of Modified Atmosphere Storage For Rice

A series of physical and chemical changes will happen during storage of white rice, which can lead to deterioration of rice quality. Flavor substance is something influencing rice taste, which include total acid, fatty acid and volatile substance. Flavor substance is indexes, which were influenced by temperature, humidity, gas, investigated the characteristics of materials using in food packing and flavor substance and so on.Water content, total acid, fatty acid, peroxide, volatile substance were studed in experiment under conditions of the different temperature, the different humidity, the different water content, the different gas adjusting.Accouding to experiment rice aging infflenced by different storage conditions.The best method of preservation and the parameters was choes, and the basic date about of rice’s preservation was provided.Experimental results show that:1. The water content is the most important factor in preservation. The lower it is, the slower the rice becoming worse. It must not exceed the water content of14%when the rice was stored for long time in a routine condition.2. The increase of the store time, the Volatile Aldehyde materials content in the rice increases gradually, the linoleic acid content decrease continuously, which would influence the quality of the rice.3. Low storage temperature and the low moisture is in favor of controlling the breath of rice, the production of free fatty acid、total acid、peroxide and Volatile Aldehyde materials were restrained. The better temperature of preservation is below15℃.4. The effect of preservation that the rice was dealed with different gas was: vacuum>30%CO2>80%O2, the content of O2of storage envirament was reduced by inflating CO2and vacuum and restraining the rice microorganism growth, water content played a important role in rice quality than temperature in the same gas dealing.5. Through5weeks of store,in the high atemperature and the high moisture, the fatty acids value of rice packed in cloth baggage reached the maximum,and lost edible value.The effect of preservation of different packing materials were:EVOH film>PE film>LDPE film.