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Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment

A technology of superheated steam and combined treatment, which is applied in the direction of preservation of seeds through radiation/electrical treatment, heating and preservation of seeds, and preservation of edible seeds. The effect of short time, small damage, and reduced loss of nutrients

Inactive Publication Date: 2014-05-14
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum packaging works well, but the rice will still oxidize slowly under the action of enzymes, and the hidden eggs and mold in the rice grains cannot be eradicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Treat polished rice with a stacking thickness of 3 cm by superheated steam at normal pressure. The temperature of the superheated steam is 120°C, and the action time is 30 seconds; (2) The polished rice is slowed down for 30 minutes at 20°C and 75% humidity; ( 3) The polished rice is treated with ultraviolet rays, the wavelength of ultraviolet light is 280nm, the power is 300 watts, and the treatment time is 20 minutes; (4) The polished rice treated by ultrasonic waves is slowed down for 10 minutes at 20°C and 75% humidity. The processed polished rice is vacuum packed.

Embodiment 2

[0017] (1) Use superheated steam at normal pressure to treat germ rice with a stacking thickness of 2.5cm. The temperature of superheated steam is 160°C, and the action time is 20 seconds; minutes; (3) use ultraviolet rays to treat germ rice, the wavelength of ultraviolet light is 270nm, the power is 350 watts, and the treatment time is 18 minutes; (4) the germ rice treated by ultrasonic waves is slowed down for 10 minutes at 25 ° C and 80% humidity . The processed germ rice is vacuum packed.

Embodiment 3

[0019] (1) Use normal pressure superheated steam to treat semi-brown rice with a stacking thickness of 2cm. The superheated steam temperature is 200°C and the action time is 25 seconds; (2) Semi-brown rice is slowed down for 30 minutes at 30°C and 90% humidity (3) Treat semi-brown rice with ultraviolet rays, the wavelength of ultraviolet rays is 260nm, the power is 400 watts, and the treatment time is 15 minutes; (4) The half-brown rice treated by ultrasonic waves is slowed down for 12 minutes at 30°C and 90% humidity. The processed half-brown rice is vacuum-packed.

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PUM

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Abstract

The invention relates to a method of prolonging rice storage period by ultraviolet-superheated steam combined treatment. The method is characterized in that by adopting the ultraviolet and superheated steam combined treatment and using the synergistic action, worm eggs and mold fungus hidden in rice grains are killed, lipoxygenase and lipase in rice are passivated, and lipid oxidation is inhibited; and at the same time, by adopting low-temperature high-humidity treatment before and after ultraviolet treatment, the cracking rate of the rice grains is effectively reduced, and the loss of nutritional ingredients is reduced. The method of treating rice has the advantages of being high in efficiency, environment-friendly, pollution-free, and significantly increasing the product quality guarantee period.

Description

technical field [0001] The invention relates to a method capable of prolonging the storage period of rice, which belongs to the field of fresh-keeping of agricultural products. Background technique [0002] Low-temperature storage and vacuum packaging are commonly used for rice storage at home and abroad. Low temperature storage can only delay the quality deterioration of rice to a certain extent, and the input and maintenance costs are relatively high. The effect of vacuum packaging is good, but the rice will still be oxidized slowly under the action of enzymes, and the insect eggs and mold hidden in the rice grains cannot be eradicated. The use of superheated steam can passivate peroxidase, lipase and other enzymes in the surface layer of agricultural products that are easy to cause food deterioration in a short period of time (such as CN1276976 uses superheated steam to fix green tea, CN101513209A uses superheated steam to treat fruits and vegetables). The mechanism of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/00A23B9/02A23B9/06A23B9/20
Inventor 钟业俊
Owner NANCHANG UNIV