Study on cost reduction of rice storage using polished rice

利用精米降低储米成本的研究

• 批准号: 10660240
• 负责人: GOTO Kiyokazu
• 金额: $ 2.24万
• 依托单位: Gifu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10660240/
• 关键词: rice; long-term storage; cost reduction; quality; polished rice; clean rice; skin damage; 脂肪酸度; 食味値; 表面色

In Japan at present, rice is stored at low temperature with the form of brown rice. The middle/long-term rice storage using the polished rice (clean rice) was discussed from the viewpoint of cost reduction. Paddy, brown rice milled rice and two kinds of polished rice were chosen for the storage test. Also, the influence of skin damage of the brown rice on the quality change. Two stages of moisture content and storage temperature were adopted, measuring the quality index values such as grain surface color, fat acidity value, taste value of each rice form. It was confirmed that even either quality index value changes in the direction of the deterioration at the time of the storage in the high temperature, high moisture content. Especially, as for milled rice the change is big, it was most inappropriate for the form of storage. As for the polished rice, even in 25 ℃ storage the quality change is comparatively small. Also, the change width was small even for the moisture content of about 1 … More 5%WB, if it is 15 ℃ storage. Therefore, it was judged that the storage by the form of polished rice is advantageous in respect of a cost. The storage by the paddy form is the most excellent method from the point of quality preservation, although it is hardly carried out to require big capacity and need to put to the choice from now on. Furthermore, the capacity of paddy, milled rice, polished rice were 1.62, 0.89, 0.86 respectively, when they make the capacity of brown rice 1. If brown rice storage is changed to polished rice storage, 14% of capacity decreases and the efficient application of the storage warehouse becomes possible.Next, it became clear that skin damage exerts a big influence on the change of rice quality other than the moisture content and storage temperature in brown rice storage. Thereupon, gathering the sample with the order that the handling of conveyance etc. goes on in the facility which treats brown rice, the increase rate of skin damage degree and fat acidity value were measured. As a result, it became clear that the mechanical handling increases the skin damage and changing rate of quality becomes high. So, the plan which can make the skin damage small must be discussed at the various kinds of handling in the facility. Less

在日本，目前大米以糙米的形式在低温下储存。从降低成本的观点出发，探讨了使用精米（净米）进行中长期储藏的问题。选择稻谷、糙米、精米和两种精米进行贮藏试验。同时，还研究了糙米破损对品质变化的影响。采用含水率和储藏温度两个阶段，测定了各粒型稻米的表面色泽、脂肪酸度值、食味值等品质指标值。确认了在高温、高含水量下储存时，即使任一质量指标值都向劣化方向变化。特别是精米变化大，最不适宜采用这种储藏方式。精米在25 ℃储藏时品质变化较小。另外，即使水分含量为1%左右，变化幅度也较小 ...更多信息 5%WB，如果是15 ℃储存。因此，判断以精米的形式储存在成本方面是有利的。从品质保存的角度来看，稻谷仓是最好的储藏方式，但由于其储藏量大，目前还难以实施，需要进行选择，而且稻谷仓、精米仓、精米仓的储藏量分别为1.62、0.89、0.86，糙米仓的储藏量为1.如果糙米储藏改为精米储藏，储藏能力将减少14%，储藏仓库的有效利用成为可能。其次，糙米储藏中，除水分和储藏温度外，表皮损伤对稻米品质的变化也有很大的影响。于是，以在糙米处理设备中进行搬运等处理的顺序采集样品，测定了外皮破损度和脂肪酸值的增加率。结果，很明显，机械处理增加了皮肤损伤，并且质量变化率变高。因此，在设施的各种处理中，必须讨论使皮肤损伤小的方案。少