Study on cost reduction of rice storage using polished rice

目前在日本，大米以糙米的形式低温储存。从降低成本的角度探讨了精米（精米）的中长期储存。选择稻谷、糙米、精米和两种精米进行贮藏试验。研究了糙米皮损对糙米品质变化的影响。采用含水率和贮藏温度两个阶段，测定各米形的籽粒表面颜色、脂肪酸度值、口感值等品质指标值。证实了在高温、高含水率条件下贮藏时，即使是任一质量指标值也会发生变质方向的变化。尤其是精米，变化较大，最不适合作为储藏形式。精米在25℃的贮藏条件下，其品质变化较小。在15℃贮藏条件下，即使含水率大于5%WB，其变化宽度也很小。因此，以精米的形式储存在成本方面是有利的。从保质角度看，稻谷形式贮藏是最优的贮藏方式，但由于容量要求大，目前尚难以实施，需要进行选择。稻谷、精米、精米的容量分别为1.62、0.89、0.86，使糙米的容量为1。如果将糙米改为精米储存，可减少14%的储存量，使储库的有效利用成为可能。其次，发现糙米贮藏中除水分含量和贮藏温度外，皮损对稻米品质变化的影响较大。据此，在糙米加工设备中按搬运等顺序采集样品，测定了糙米皮损度和脂肪酸度值的增长率。结果表明，机械处理增加了蒙皮损伤，质量变化率变高。因此，必须在设施的各种处理中讨论使皮肤损伤小的方案。少

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