Study On The Flexible Packaging Technology Of Rice Flour

Rice flour is made of rice by grinding. It is a typical grain grinding product. It has provedthat moisture which is easily affected by environment factors during storage andtransportation is the basic substance to cause quality change of grain and grinding product andgrowth and reproduction of microorganism. And it is essential to fat hydrolysis and growthand reproduction of microorganism. Basing on domestic and overseas research results,choosing family-size glutinous rice flour as research object, choosing fatty acid, moisturecontent, clump count of mould and saccharomycetes and color as evaluation indicators. Theeffect of temperature, relative humidity, packaging materials and vacuum package on theseevaluation indicators. And basing on the basic shelf-life theory, prediction models of shelf-lifeare established. The principal research content of this subject as below:(1)Basing on the study of production mechanism of fatty acid and the influence ofmoisture on humidity sensitivity product, the content of fatty acid, moisture, clump count ofmould and saccharomycetes and color are determined by temperature and humidityaccelerating test as time goes on.(2)In order to research the influence of moisture–penetrability of different packagingmaterials on glutinous rice flour quality, glutinous rice flour packaged by different materialsare stored in constant temperature and humidity condition, and then determining the variationof the content of fatty acid, moisture, clump count of mould and saccharomycetes and L*,a*every couple of days.(3)The influence of vacuum degree on moisture content,fatty hydrolysis rate,microorganism and color is studied by placing the glutinous rice flour packaged by samematerial and vacuumized to different degree in the constant temperature and humiditycondition. At the same time, compared with the package not vacuumized, then analyzingwhether the vacuum package is helpful for glutinous rice flour, and finding out the mostappropriate vacuum degree.(4)Basing on the experiment data get from chapter two, three and four, choosingrespectively fatty acid and moisture content as key evaluation indicators to establish shelf-lifeprediction models at different temperatures, relative humidity package materials and vacuumdegrees. And discussing flexible package of family-size glutinous rice flour and puttingforward some practical suggestion.