摘要
为了保障低温储藏成品粮高温季节快速、安全出库,开展了空调控温与热风对流两种缓苏工艺的对比研究;并通过主成分分析法及熵权法对不同缓苏工艺进行综合评价,建立了缓苏工艺评价方法。结果表明,2种缓苏工艺均可防止低温成品粮大米出库结露;相对于长期低温储藏,2种短时间缓苏工艺均加快了成品粮大米品质指标变化幅度:其中整精米率下降0.43%,碎米率上升0.43%,脂肪酸值增幅高于0.21 mgKOH/100 g;热风对流缓苏工艺相对于空调控温缓苏工艺,可实现低温成品粮大米出库保水缓苏,水分损耗控制在±0.1%;在确保安全缓苏不结露的前提下,热风对流缓苏效率较空调控温高40%。分别基于主成分分析法和熵权法的缓苏工艺综合评价结果均表明:热风对流缓苏工艺(综合评分:11.429、10.935)优于空调控温缓苏工艺(综合评分:9.433和8.677)。因此,热风对流缓苏是一种快速、高效、节能、可保障成品粮品质的缓苏工艺,可以为低温储藏成品粮大米快速安全出仓提供新的方案,为国家粮食应急供给提供技术支撑。
In order to ensure that the finished rice stored at low temperature are rapidly and safely delivery out of warehouse during the high temperature season,a comparative study was conducted for two kinds of technology of tempering by air conditioning control and hot air convection.Through the principal component analysis method(PCA)and the entropy weight method(EWM),the different tempering technology were comprehensively evaluated,and the tempering technology evaluation method was established.The results indicated that:the two kinds of tempering technology could prevent dew-condensation of low-temperature finished rice delivery out of the warehouse.Compared with long-term low-temperature storage,the two short-term tempering processes had accelerated the change of the quality indexes of the finished rice:the rate of whole rice decreased by 0.43%,the rate of broken rice increased by 0.43%,and the increase in fatty acid value was higher than 0.21 mgKOH/100 g.Compared with the air conditioning temperature control tempering technology,the hot air convection tempering technology could realize the low-temperature finished rice out of the warehouse to keep the water retention,and the moisture loss was controlled at±0.1%.On the premise of ensuring the safety and no dew-condensation,the efficiency of hot air convection tempering technology was 40%higher than that of air conditioning tempering technology.The comprehensive evaluation results of the tempering technology based on the principal component analysis method(PCA)and the entropy weight method(EWM)respectively indicated that the hot air convection tempering technology(comprehensive score:11.429,10.935)was better than the air conditioning tempering technology(comprehensive score:9.433 and 8.677).Therefore,hot air convection was a fast,efficient,energy-saving tempering technology that could guarantee the quality of finished rice.It could provide a new scheme for the rapid and safe delivery out of the warehouse of low-temperature stored finished rice,and provide technical support for the national emergency supply of grain.
作者
姜俊伊
杨东
石天玉
Jiang Junyi;Yang Dong;Shi Tianyu(Academy of National Food and Strategic Reserves Administration,Beijing 100037)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第5期1-9,共9页
Journal of the Chinese Cereals and Oils Association
基金
中央级公益性科研院所基本科研业务费专项(ZX1921-1)
“科技助力经济2020”重点专项(Z2010)。
关键词
成品粮大米
缓苏工艺
品质变化
finished rice
tempering technology
quality change
作者简介
第一作者:姜俊伊,女,1992年出生,硕士,储粮生态理论与工艺;通信作者:石天玉,男,1980年出生,副研究员,储粮生态理论与工艺。
