玉米储藏结露过程中的品质变化

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英文篇名：Quality changes during corn storage condensation 作者：悦燕飞 ; 王若兰 ; 渠琛玲 ; 胡志荟 英文作者：YUE Yanfei;WANG Ruolan;QU Chenling;HU Zhihui;College of Grain Oil and Food Science, Henan University of Technology; 关键词：玉米 ; 储藏 ; 结露 ; 品质变化 英文关键词：corn;;storage;;condensation;;quality change 中文刊名：SSPJ 英文刊名：Food Science and Technology 机构：河南工业大学粮油食品学院; 出版日期：2019-02-20 出版单位：食品科技 年：2019 期：v.44;No.328 基金：“十三五”国家重点研发计划项目(2016YFD0400104) 语种：中文; 页：SSPJ201902035 页数：4 CN：02 ISSN：11-3511/TS 分类号：199-202

摘要

在模拟仓内对偏高水分玉米(14.8%±0.5%)在温差40℃(冷热源为0、40℃)和高水分玉米(15.5%±0.5%)在温差25℃(冷热源为5、30℃)2种方式下进行密闭储藏,研究了玉米储藏结露过程中的品质变化。结果表明,偏高水分玉米和高水分玉米在储藏第2天和第5天分别发生结露现象,继续储藏3 d和8 d监测玉米品质变化,发现结露会导致玉米品质发生明显劣变,结露引起的水分上升是导致品质变化的根本原因,结露过程中水分上升幅度超过5%,发芽率下降超过40%,带菌量上升为初始的4倍,脂肪酸值变化较小,这是由于脂肪分解成游离脂肪酸需要一定的时间,时间相对于水分对脂肪酸值影响更大。
        Corn on the little higher moisture content(14.8%±0.5%) under temperature difference 40 ℃(cold and heat source 0 ℃, 40 ℃) and with high moisture content(15.5%±0.5%) under temperature difference 25 ℃(cold and heat source 5 ℃, 30 ℃) were storaged at different way. The quality of the corn during storage condensation was studied. The results showed that little higher moisture corn and high moisture corn were condensation on the 2 nd and 5 th day of storage respectively. The quality of the corn was monitored after 3 d and 8 d storage. It was found that the condensation caused the corn quality to deteriorate significantly, moisture rise caused by condensation is the fundamental cause of quality change.During the condensation process, the moisture rise increased 5%, the germination rate dropped by more than 40%, the bacterial growth rate was increased to 4 times, and the fatty acid value changed less. This was due to the time that the fat decomposed into free fatty acids, and the time had a greater influence on the fatty acid value than the water.

引文

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