The Research On Quality Change Of Rice Storage And CFD Simulation For Rapid Tempering

With the living standard unceasing enhancement, the edible quality of rice andedible security requirement is higher and higher for people. How to make rice in theprevention and control of storage, market circulation loss and emergency stockpile areimportant. In order to explore the high moisture content of rice storage quality throughthree varieties of high water rice storage of the experimental study of japonica rice indifferent conditions. This article was to characterize the quality change of rice from themoisture, protein, amylose, and surface color difference values, fatty acid value,cooking of rice, and scanning electron microscopy.The results showed that the three varieties of high moisture content of rice afterten months of low temperature storage, rice moisture remained above15.5%, the waterquality storage effect was well. L value of rice during storage was reduced, b valueincreased, a value was not significant, no obvious regularity. The hardness of cookingrice increased, the viscosity and elasticity decreased, cohesion increased slightly. Afterfive months storage, along with the storage environment temperature increasing, fattyacid values increased sharply, but was no more than25mgKOH/100g, the quality wasgood, still should be saved. Low temperature storage and using of winter cold, duringsummer, storage environment humidity was maintained between60%and70%reasonably, quality of storage is good. low temperature to cancle, high moisture contentof rice storage mildew occurred after one month. The moisture of rice remained above15.5%after five months of quasi low temperature storage, no obvious qualitydeterioration,25℃,55%condition stored rice, lossing water was serious. The fatty acidvalue during storage increased on the whole, the difference was significant underdifferent storage conditions, protein and amylose was almost no change.Microstructure of rice showed that: During process of storage, crack gap of thesurface and to embryo parts of rice increased, the starch grains were bared, causedmould breeding easily, processing degree effected on the characteristic of rice storage. the moisture of rice affected the microstructure of the surface of the rice. Compositeamyloid of endosperm cross-sections was parceled by protein membrane, around whichdistributed many holes, with the extension of storage time, the pores increased, and thesurface of composite starch was wrapped body, the boundaries blurred, proteinmembrane obviously cocked.15℃storage, The change of surface and the starch grainsof endosperm cells was not obvious, more than20℃storage and natural rice storedmicrostructure was obvious. It deduced that the variety of surface, embryo andendosperm may be related to the process of oxidation and peroxidation.The tempering process, low temperature storage of rice gradient heating processand within the grain temperature and humidity changes presented certain regularity, thePeel-Reed model can match this change. For low temperature tempering the stored riceoutbound logistics links, the temperature rises, the quantity of microorganisms increasedsignificantly, in order to realize water saved and no condensation, which takes longer,and volatile environment temperature and humidity, suggested that the rapid temperingequipment should be developed.The box which is set the tempering and transport as awhole. During the tempering process, by proper preservation measures, in order toachieve the purpose of sterilization mildew. By CFD software to simulate the temperingtemperature change of the process, the simulation value and experiment value appearedsimilarly, through comparison test value and simulation results showed that CFD canpredict the heating process of the tempering process, display the temperature change ofheating process inside the bag visually.