包装技术论文：大米真空贮藏技术研究

摘 要

大米是粮食中最难保存的粮品之一，而真空包装可以起到很好的保鲜效果。本文研究了不同来源大米真空包装后在45℃。湿度40%RH条件下贮藏时大米的贮藏特性。比较了不同来源大米的贮藏特性，得出了东北大米是贮藏特性最好的大米。
将用BOPP/MCPP、PE/AL/PET和PVDC包装材料真空包装的东北大米置于35℃。湿度45%RH下贮藏，根据感官评价变化和生化指标的变化情况，得出BOPP/MCPP是大米真空包装最好的包装材料。
以东北大米为原料，用BOPP/MCPP材料作为包装材料，将真空包装好的大米置于45℃、90%RH；45℃、80%RH；55℃、80%RH的条件下，研究温湿度对贮藏过程中大米品质变化的影响。通过对大米感官评分、水分、还原糖、酸度和脂肪酸性能指标的变化，得出大米品质下降的关键因素是水分、酸度和还原糖，并且得出大米在45℃，80RH贮藏时间为25天，而在55℃，80RH贮藏时间为15天。从而计算出Q10的结果是1.67。

关键词：大米，真空包装，加速试验
ABSTRACT
 
Rice is one of the most difficult grain for preservation , and the vacuum packaging have a very good effect for preservation. In this paper the different sources of the vacuum-packaged rice was studied ,which was placed in 45 ℃.40%RH humidity storage condition for stoeage. Comparing the different sources of rice in storage characteristics, the results show that the Northeast rice is the best one for performance.
     With BOPP/MCPP, PE/AL/PET and PVDC as packaging materials vacuum packaging of the Northeast rice which was placed in 35 ℃. Humidity 45% RH for storage, according to change in the sensory evaluation and biochemical indicators the results that BOPP / MCPP was the best packaging material.
     With the northeast rice as raw material, with BOPP / MCPP material as packaging material, vacuum-packaged rice which was placed in 45 ℃, 90% RH; 45 ℃, 80% RH; 55 ℃, 80% RH condition for storage, it is studied temperature and humidity foe the quality of rice in the course of change. Through the sensory score of rice, water, reducing sugar, acidity and fatty acid changes in performance, the key factor for the quality of dropped rice was moisture, acidity and reducing sugar, rice and the results show the rice in 45 ℃, 80 RH storage time can keep for 25 days, the rice in 55 ℃, 80 RH storage time could keep for 15 days.So Q10 was 1.67.

Key words: rice ,vacuum packaging ,accelerated test

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