Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Safe Storage Period of Paddy under Different Temperature and Moisture Content Conditions

벼의 안전저장기간

  • Published : 2004.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to analyze the quality characteristics depending on moisture contents and storage temperatures of paddy, and to predict safe storage period for paddy. Germination rate, fat acidity and appearance of paddy samples with different moisture contents of 16.1%, 17.7%, 20.6%, and 22.2% stored at different temperature rooms of 10$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ were measured as factors of safe storage period. Germination rate of paddy was decreased with increasing of storage temperature and moisture content. And both fatty acidity of paddy and the ratios of colored and contaminated kernels were increased with increasing of storage temperature and moisture content. Safe storage period was determined based on germination rate, fat acidity and appearance depending on storage time, temperature and moisture content of paddy. Paddy with 16% moisture content could be safely stored for 1.5 years at least at 10$^{\circ}C$.

본 연구는 벼의 함수율 및 온도별 안전저장기간을 구명하기 위하여 수행되었다. 벼의 함수율은 16.1∼22.2%범위에서 4수준, 온도는 10∼3$0^{\circ}C$에서 3수준으로 저장하면서 외관, 발아율, 지방산가를 측정하였고, 안전저장기간의 온도 및 함수율 의존성을 분석하였다. 그 결과를 요약하면 다음과 같다. 벼의 발아율은 저장온도가 증가할수록, 함수율이 높을수록 급격하게 저하한 반면, 지방산가는 저장기간에 따라 증가하였으나 온도보다는 함수율에 의한 영향이 크게 나타났다. 벼의 온도 및 함수율이 높을수록 변색립 및 곰팡이는 빨리 발현되었으며, 함수율 16.1%에서는 온도가 높아도 저장기간 내에 부패현상은 나타나지 않았다. 발아율, 지방산가 및 외관에 의한 저장가능기간 중 최소가 되는 저장기간으로 온도 및 함수율에 따른 안전저장기간을 제시하였다.

Keywords

References

  1. Yamashita, R. (1993) New Technology in Grain Postharvesting. Farm machinery Ind. Res. Co., p.73-75
  2. Kim, D.C. and Kim, O.W. (1998) Respiration characteristics of rough rice. J. of Korean Society for Agricultural Machinery, 23, 335-342
  3. 日本全農施設資材部 (1973) カントリ-エレべ-タ-のでびき. 東京, p.15-90
  4. 고학균, 금동혁, 김동철, 김만수, 김명환, 김용현, 박경규, 박호석, 이종호, 장동일, 정종훈, 조영길, 한충수. 1995. 미곡종합처리시설 -이론과 실제- 문운당, p.381-382
  5. Kawamura, S. (1991) Rice milling and the quality and taste of milled rice (Part 3) Quality and taste of milled rice. Memories of the Faculty of Agriculture Hokkaido University, 17, 228-261
  6. Burrell, N.J. (1969) The chilled storage of grains. Ceres, 5, 15-20
  7. Burges, H.D. and Burrell, N.J. (1964) Cooling bulk grain in the British climate to control storage insects and to improve keeping quality. Journal of Science Food Agricultural, 15, 32-50 https://doi.org/10.1002/jsfa.2740150106
  8. Fraser, B.M. and Muir, W.E. (1981) Airflow requirements predicted for drying grain with ambient and solar-heated air in Canada. Transactions of the ASAE, 24, 208-210
  9. Ihen, H. (1971) New knowledge on grain cooling. ; Neue Erkenntnisse der Getteidekuehlung. Muehle, 108, 679-681
  10. Wyss, S.E. (1989) Sales brochure Granifrigor grain cooling systems. Lindau, Germany, p.1-33
  11. Hikida, Y., Abe, T. and Ofoche, C.E. (1993) The effect of heating operation on fat acidity development in rice grain. J. of the Society of Agricultural Machinery, Japan, 55, 51-57
  12. Burrell, N.J., Knight, G.P., Armitage, D.M. and Hill, S.T. (1980) Determination of the time available for drying rape seed before the appearance of surface molds. Journal of Stored Products Research, 16, 115-118 https://doi.org/10.1016/0022-474X(80)90007-7
  13. American Association of Cereal Chemists (1983) Approved Methods. P02-01
  14. Sauer, D.B. (1992) Storage of Cereal Grains and Their Products. American Association of cereal chemists, Inc., St. Paul, MN, p.108-218
  15. Juliano, B.O. (1985) Rice : Chemistry and Technology. The American Association of Cer. Che. Inc., St Paul, Minnesota, p.25-27
  16. Han, J.G., Kim, K., Kang, K.J. and Kim, K.K. (1996) Shelf-life prediction of brown rice in laminated pouch by n-hexanal and fatty acids during storage. Korean J. Food Sci. Technol., 25, 643-648
  17. 김동훈 (1972) 저장중인 각종 형태의 쌀(벼, 백미, 파아보일미)의 지방성분의 화학적 변화에 대하여. 고려대학교 농림논집, 13, 197-215
  18. 김행하 (1990) 곡물저장의 이론과 실제. 평화사. p.35-38