Application Of Air Conditioning Quasi Low Temperature Grain Storage Technology In Rice Storage

During the storage of paddy,the temperature changes in the grain heap also show certain regularity with the change of the external environment temperature.Based on the fact that grain itself is a bad conductor of heat,it passes through the periphery structure of grain storage facilities to enter the grain storage warehouse,and then affects the change of grain temperature in the warehouse.Because the time and intensity of illumination of the periphery buildings of grain storage in different directions are different,and the area of contact with grain surface is different,the grain storage facilities are in the grain pile.Temperature gradients often form a certain temperature gradient.Especially under the influence of high temperature environment,rice quality deterioration rate will accelerate.Low temperature grain storage is recognized as a green grain storage technology,which has a wide range of research and application in the field of grain storage.As a grain processing enterprise,it is of great significance to find a way that can not only realize low temperature grain storage,but also maximize efficiency.This experiment compared the changes of temperature,gelatinization characteristics,fatty acid value and rice taste value of rice produced in the same year under different storage conditions.From May to late September,the temperature changes of rice in the experimental and control warehouses were checked regularly before the storage of rice.The gelatinization characteristics and fatty acid values of rice were checked regularly,and the taste values of rice under different storage conditions at different periods were compared.1.It can be seen from the experiments that the average temperature of rice in the warehouse is basically within 20? and it is in a quasi-low temperature storage environment,but the average temperature of rice in the warehouse is higher than that in the control warehouse without air-conditioning refrigeration control,The highest temperature is over 30 C,which makes the rice in a high temperature environment and accelerates the deterioration of rice quality.The pasting properties and fatty acid values of rice in the experimental warehouse are also narrow,while the change range of fatty acid values in the warehouse is narrow.The gelatinization characteristics and fatty acid value range of rice were higher than that in the bin.2.In the experimental silo,the fatty acid value of rice changed from 13.1KOHmg/100g to 13.8KOHmg/100g after 90 days because the temperature of rice changed little.The overall fluctuation range was not large.When rice was processed into rice after the experiment,the distinct aroma of rice could be smelled in the processing workshop.But in the control silo,the fatty acid value increased significantly from 13.2KOHmg/100g to 25KOHmg/100g after 90-day storage at a high temperature in summer.The final result was According to the national rules for determining the quality of rice storage,the fatty acid value was already at the critical value of mild unsuitable storage.3.After a high temperature in summer,the rice in the experimental warehouse is still in a suitable storage state,while the quality of the rice in the control warehouse has exceeded the suitable storage state.Compared with the control silo,when the rice in the experimental silo is processed into rice,there is a distinct rice fragrance in the rice processing workshop.When the rice is cooked,the fragrance of new rice can be smelled.After a summer high temperature,the food quality of rice stored at quasi-low temperature changed within 5 points,while that of rice stored in the control warehouse was nearly 10 points.From the point of view of food quality,it had dropped by one grade.