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The storage characteristics of rice
Rice is processed to facilitate consumption and must not be stored. This is because rice loses its outer protective tissue, and all of its endosperm is exposed. It is susceptible to external conditions such as wetness and heat, as well as pests and molds. Rice containing more glutinous rice has less storage stability than glutinous rice, and rice with low processing accuracy has less stability than high precision. Broken rice, moisture absorption is also strong, poor storage stability. The glutinous rice and broken rice in the rice affect the gap between the rice grains, making it difficult for the hot and humid to be distributed, and it is easy to cause rice fever. The phenomenon of rice moldy mildew is obvious, mainly manifested in hardness, color, odor and other aspects. The perception can be noticed. (1) Odor: The original aroma of rice diminishes or disappears, and the smell is slightly subtle. This is a sign of rice mildew. (2) Sweating: Due to the strong respiration of rice and microorganisms, the local moisture condenses, and the surface of rice grain oscillates, commonly known as “sweatâ€. (3) Softening: The rice in the sweating area absorbs moisture, the moisture increases, the hardness decreases, and the handkerchief or gums weaken. (4) Bright color. Due to the condensation of moisture on the surface of the rice grains, the color appears bright and the sense of transparency slightly increases. (5) Fleeting. The grain of rice is moist, and the uncrushed pelt on the crushed rice flour or rice grains floats. It looks rough and is not clean. It is commonly referred to as “dislocation†or “fluffingâ€. (6) From the start. Due to the loose tissue of rice embryos, containing more protein and fat, the mold first develops from the embryonic part and changes the color of the embryonic parts, which is commonly called "rising eyes." (7) Beginning. The grooves on the sides and back of the rice grain are white, and they continue to develop into grayish white, such as sinews, so they are called "beads." Near the surface of the grain pile appeared first, and became more apparent after ventilation and heat dissipation. At this time, the glossy luster of rice fades and darkens.