密封袋对长期储存珍珠米谷物的功效

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
T. Jayasree Joshi, P. Srinivasa Rao
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引用次数: 0

摘要

这项研究旨在评估密封袋在长期储存珍珠粟谷粒方面的效果。实验的湿度水平为 10%、12% 和 14%(湿重)。在密封袋中储存的谷物显示出较小的温度波动范围。在水分含量较高的样品中,氧气浓度的降低和二氧化碳浓度的升高更为明显。研究结果还表明,密封袋能保持谷物的水分含量,且变化极小。与聚丙烯袋相比,密封袋储存的珍珠粟谷粒发芽率更高。在贮藏期间,珍珠米样品的亮度值显著下降,导致外观变暗。尽管珍珠米谷粒的磨碎特性在储藏期间没有明显变化,但磨碎时的谷粒水分含量对这些特性有显著影响。因此,密封袋可被视为长期储藏珍珠小米谷粒的可行选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effectiveness of Hermetic Bag for Long-Term Storage of Pearl Millet Grains

Effectiveness of Hermetic Bag for Long-Term Storage of Pearl Millet Grains

The study aimed to evaluate the effectiveness of hermetic bags for long-term storage of pearl millet grains. The experiment was conducted with moisture levels of 10%, 12%, and 14% (wb). Grains stored in hermetic bags showed a smaller range of temperature fluctuations. In samples with higher moisture levels, the decrease in oxygen concentration and the increase in carbon dioxide concentration were more evident. The findings also indicate that the moisture content of the grains was maintained by the hermetic bags with minimal variation. In comparison to the polypropylene bags, the germination percentage of pearl millet grains stored in hermetic bags was higher. During the storage period, the brightness value of pearl millet samples experienced a significant decrease, resulting in a darker appearance. Despite no noticeable variation in the milling characteristics of pearl millet grains during storage, these characteristics were significantly influenced by the grain moisture content at the time of milling. Hence, hermetic bags can be considered as a viable option for the long-term storage of pearl millet grains.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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