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超低温貯蔵による籾の長期品質保持
| Title: | 超低温貯蔵による籾の長期品質保持 |
| Other Titles: | Preserving Quality of Rough Rice Stored for Long Period by Super-low-temperature Storage |
| Authors: | 竹倉, 憲弘1 Browse this author | | 川村, 周三2 Browse this author →KAKEN DB | | 伊藤, 和彦3 Browse this author |
| Authors(alt): | TAKEKURA, Kazuhiro1 | | KAWAMURA, Shuso2 | | ITOH, Kazuhiko3 |
| Keywords: | 氷点下 | | 備蓄 | | 発芽率 | | 脂肪酸度 | | 硬さ粘り比 | | 食味 | | temperature below ice point | | rice stockpile | | germination rate | | free fat acidity | | hardness-stickiness ratio | | eating quality |
| Issue Date: | 2004 |
| Publisher: | 農業食料工学会 |
| Journal Title: | 農業機械学会誌 |
| Journal Title(alt): | JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY |
| Volume: | 66 |
| Issue: | 6 |
| Start Page: | 51 |
| End Page: | 59 |
| Publisher DOI: | 10.11357/jsam1937.66.6_51 |
| Abstract: | 超低温貯蔵の長期間の品質保持効果を確かめるため, 籾を4年間にわたり氷点下で貯蔵する基礎試験を行った。その結果, 貯蔵温度5℃以下での籾貯蔵では, 4年にわたる長期間でも貯蔵前の品質や食味を保持できることが明らかになった。本試験の結果および実用規模の施設で超低温貯蔵試験を行った結果から, 貯蔵期間中の平均穀温を5℃以下に保つことにより, 長期間にわたる籾の品質保持が可能であると考えられる。 | | An experiment in which rough rice was stored below ice point for 4 years was carried out to determine whether it was possible to preserve the quality of rice stored for a long period by super-low-temperature storage. The results of the experiment showed that the quality of rough rice after storage for 4 years under 5°C was comparable to that of rice before storage. The results of this experiment and the results of the experiment in which rough rice stored below ice point in farm-scale silos indicate that preservation of the quality of rough rice for long time is possible by storing rice at an average temperature under 5°C during storage. |
| Rights: | © 農業機械学会 | | © The Japanese Society of Agricultural Machinery |
| Type: | article |
| URI: | http://hdl.handle.net/2115/70955 |
| Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 川村 周三
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