包装材料对储藏小麦粉水分和脂肪酸值的影响研究

摘要

By simulated grain storage tests, the influence ot packaging material on the moisture and fatty acid value of wheat flour was investigated at 70％ RH, 18℃～20℃. The results showed that the moisture of wheat flour in different packaging materials dropped differently, in which the moisture of wheat flour in cloth bag dropped mostly, fatty acid value showed the similar up-trend, but it rose least in cloth bag. Analysis of variance showed that packaging material was an insignificant influence factor to stored wheat moisture, and significant influence factor to fatty acid value. The further analyses showed that there was different linear relationship between fatty acid value and storage time in different packaging material, and dual linear relationship between fatty acid value, moisture and storage time. By comparing the average change rate of moisture and fatty acid value of stored wheat in different packaging material, the cloth bag was the most suitable packaging material for stored wheat flour.%通过模拟储藏,研究了70%RH、18℃～20℃条件下,包装材料对小麦粉水分和脂肪酸值的影响.结果表明:不同包装材料储藏的小麦粉水分均有不同程度的下降,其中以布袋包装的小麦粉水分下降最多,脂肪酸值均呈现相似的上升趋势,但以布袋包装的储藏小麦粉脂肪酸值上升最少.方差分析表明包装材料对储藏小麦粉水分为非显著影响因素,对脂肪酸值的影响为极显著影响因素.进一步的分析表明不同包装材料储藏小麦粉的脂肪酸值与储藏时间呈不同的线性关系;脂肪酸值与水分和储藏时间均呈二元线性关系.同时通过对不同包装材料储藏小麦粉水分和脂肪酸值平均变化率的比较,布袋为最适合小麦粉储藏的包装方式.