Storage of Black Rice using Flexible Packaging Materials

유연성 플라스틱 포장재를 이용한 흑미의 저장

  • Kim, Jong-Dae (Department of Food Science & Technology, Chonnam National University) ;
  • Kim, Kwan (Department of Food Science & Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science & Technology, Chonnam National University)
  • 김종대 (전남대학교 식품공학과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 은종방 (전남대학교 식품공학과)
  • Published : 1999.02.28

Abstract

The quality change of black rice during storage at $20^{\circ}C$ was measured to determine a packaging material for black rice storage, using polyethylene film (PE), polypropylene film (PP) and laminated film with PE and PP (PE/PP). Water activity of black rice was 0.642 at initial time and changed little in 8 months during storage at $20^{\circ}C$. Acidity of black rice was 25 mg KOH at initial time and was the lowest, 33.16 mg KOH, within PE/PP of 0.10 mm in thickness in 8 months during storage at $20^{\circ}C$. L, a and b values, hunter color value of black rice were not changed significantly in all packaging materials during 8 month storage. Hardness of the black rice was increased a little, but changed the smallest in PF/PP and the largest in PE with 0.05mm in thickness in 8 months. During storage, hexanal content was increased the smallest in PE/PP and the largest in 0.05 mm PE. Among fatty acid of black rice, linoleic acid was changed the smallest in PE/PP and the largest in 0.05 mm PE. In conclusion, PE/PP was better for the storage of black rice than PE and PP.

Keywords

black rice;storage;polyetylene;polypropylene;laminated film with PE/PP