STUDY ON MOLDY CONDITIONS OF CORN AND ITS QUALITY CHANGES DURING STORAGE
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摘要: 将玉米置于1.5 m×0.95 m×1.2 m的模拟仓中,于室温(25~35℃)下储藏,定期观察玉米色泽、气味和发霉情况,并测定脂肪酸值、容重、不完善粒和糊化特性等品质指标。结果表明:水分含量为14%的玉米储藏60 d后,仍呈现玉米固有的色泽、气味和亮度,脂肪酸值略有上升,但在宜存范围;容重由755 g/L降至735 g/L,不完善粒上、中、下层均增多;最终黏度和峰值黏度略有下降,糊化温度基本稳定。最终黏度降低了300 mPa·s,峰值黏度降低了44 mPa·s,回生值下降260 mPa·s,糊化温度在82~84℃之间波动。水分含量为17%的玉米储藏12 d后,上、中层不完善粒多于下层;52 d后,颜色变暗,上层和中层玉米籽粒开始发霉;储藏60 d脂肪酸值已升至90 mg/100 g;容重上层和中层下降幅度基本一致,由715 g/L降至665 g/L,而下层容重下降较少,下降了30 g/L;最终黏度降低480 mPa·s,峰值黏度基本稳定,回生值降低100 mPa·s,糊化温度均在(84±2)℃范围内波动。Abstract: The corn was put into the simulated warehouse (1.5 m×0.95 m×1.2 m) and stored at room temperature (25~35℃).The color,smell and free fatty acid value,bulk density,unsound kernels and gelatinization properties were determined regularly.The results showed that the color,smell and brightness of the corn with 14% moisture content did not change after 60 days storage,and free fatty acid value increased slightly,but it was still in the appropriate range,bulk density decreased from 755 g/L to 735 g/L.The unsound kernels in the upper,middle and lower layers all increased.The final viscosity and peak viscosity decreased slightly,and the gelatinization temperature was stable.The final viscosity reduced by 300 mPa·s,the peak viscosity decreased by 44 mPa·s,and the setback value decreased by 260 mPa·s,the gelatinization temperature fluctuated between 82℃ and 84℃.When the corn with 17% moisture content was stored for 12 days,the unsound kernels of the middle-layer and upper-layer increased more than that of under layer.After 52 days storage,the color of corn darkened,and the corn in the middle and upper-layer began to mold,the free fatty acid value of corn increased to 90 mg/100g after 60 days storage.Additionally,the bulk density reduction of the upper and middle layer was basically the same,falling from 715 g/L to 665 g/L,while the bulk density of the corn in the lower layer decreased by 30 g/L.The final viscosity reduced by 480 mPa·s,peak viscosity was basically stable,the setback value decreased by 100 mPa·s,and the gelatinization temperature fluctuated in a range of (84±2)℃.
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