The Influence Of Modified Atmosphere Filled With Nitrogen On Late Rice Storage Properties

With the rapid growth of population,nowadays the demand for food increases,the storage of food is an issue that people have been studied for a long time.CA storage is a new storage technology,it could use the abundant renewable resources N₂ legitimately and improve the storage of rice,then reach the aim of saving storage costs,reducing environmental pollution and increasing grain storage efficiency.The experimental materials of this paper were Jiangsu fragrant rice,they were grouped by different water?13.5%,14.5%,15.5%?and three different temperatures?25?,30?,35??,and they were stored in the environment which was filled with different nitrogen of concentrations?90%,95%,100%?,then we would find the changes of rice fatty acids,conductivity,MDA,hardness,color and rice cooking quality and others,after that we would also conduct scientific analysis with the response surface analysis software and got the optimal programs.Finally,we stored the food with the optimal solution and set up control,measured fatty acids,conductivity,MDA,color and eating quality of the sensory evaluation,pasting temperature,hardness,etc.,followed by scientific analysis.The results are as follows;?1?The effects of different conditions with nitrogen adjusted for rice storage quality are as follows.The results showed that fatty acid value showed a gradual upward trend in the storage of 56 days,we could find that the range of change is not great at three factors,MDA is also on the rise,it experienced a large change at 42 days to 56 days,it indicated that the quality of rice changed obviously during the storage;color was in little change in the measurement period;the conductivity changed obviously at 28 days,then leveled off;but at 25?and 13.5%when filled in nitrogen of 100%,the quality of rice experienced minimal changes,it indicated that this condition is most effective for rice storage.?2?The effects of filling with nitrogen for the edible quality of rice are as follows.In the 56 days of the experiment,we conducted sensory evaluation of the cooking rice in each experiment,including color,cooking quality,hardness,etc.Through comparison,we found that sensory evaluation decreased significantly,which indicated that the eating quality of rice became worse during the period of storage;the rise of base level of spending indicated that pasting temperature decreased,which further indicated that the physiological activities of rice was still active,and it has influence on the taste;when we conducting texture conditions experiments,we found that the hardness became bigger,but on 42 days it changed little;the results showed that at the temperature of 25?,the moisture content of13.5%,a nitrogen content of 100%,the change in eating quality rice was the smallest,and it was most conducive for consumption.?3?The effects of nitrogen filling on the quality of the grain heap were as follows.We selected the optimal solution on the basis of previous chapters study and set a control group,then conducted study of four months.Within this period,we tested the physical and chemical properties of,the result showed that the quality of the grain heap changed little,fatty acid value,MDA did not exceed the storage standards,it indicated that the grain heap can be stored longer;when it comes to eating quality,it also met the requirements of the national standard of cooking rice consumption,and it was significantly better than that in the control group.In conclusion,the preferably program:the storage temperature of 25?,the moisture content of 13.5%and a nitrogen content of 100%was great for the storage of rice.