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精米の賞味期限の設定 (第2報) : 貯蔵中の食味の変化
| Title: | 精米の賞味期限の設定 (第2報) : 貯蔵中の食味の変化 |
| Other Titles: | Determination of Shelf Life of Milled Rice (Part 2) : Changes in Eating Quality of Milled Rice during Storage |
| Authors: | 横江, 未央1 Browse this author | | 川村, 周三2 Browse this author →KAKEN DB |
| Authors(alt): | YOKOE, Mio1 | | KAWAMURA, Shuso2 |
| Keywords: | 賞味期限 | | 官能試験 | | 総合評価 | | 普通精米 | | 無洗米 | | 貯蔵温度 | | best before date | | sensory test | | overall flavor | | conventional milled rice | | rinse-free rice | | temperature of storage | | shelf life |
| Issue Date: | 2008 |
| 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: | 70 |
| Issue: | 6 |
| Start Page: | 69 |
| End Page: | 75 |
| Publisher DOI: | 10.11357/jsam1937.70.6_69 |
| Abstract: | 本研究は, 普通精米と無洗米を用いて貯蔵試験を実施し, 精米の賞味期限を設定することを目的とした。本報では官能評価結果について検討し, 前報の理化学測定結果と合わせて精米の賞味期限を検討した。その結果, 理化学測定に比べて官能試験は敏感に品質劣化を検出することができたことから, 官能試験の総合評価を賞味期限設定のための最重要測定項目とした。精米の賞味期限は普通精米, 無洗米ともに温度25℃で2カ月, 20℃で3カ月, 15℃で5カ月, 5℃で7カ月が適当であると考えた。 | | Sensory tests were conducted on samples stored at different temperatures for determining shelf life (best before date) of milled rice. The results of sensory tests were considered to be the most appropriate indicator for determining the best before date because quality changes could be detected more sensitively by sensory tests than by physicochemical measurements. The results of sensory tests indicated that the best before dates of milled rice (conventional milled rice and rinse-free rice) stored at 25°C, 20°C, 15°C and 5°C were two months, three months, five months and seven months, respectively. |
| Rights: | © 農業機械学会 | | © The Japanese Society of Agricultural Machinery |
| Type: | article |
| URI: | http://hdl.handle.net/2115/70981 |
| 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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