摘要
该研究考察了不同方法处理的棉粕,在自然条件下储存15个月的新鲜度和品质变化规律。结果表明,未处理组棉粕的挥发性盐基氮(T–VBN)和硫代巴比妥酸值(TBA)随储存时间的延长而逐渐升高,酸价(AV)先上升后下降。不同处理可显著抑制长时间储存棉粕的T–VBN、AV和TBA的增加,其抑制效果为1 h脱水>0.5 h脱水>9 mm颗粒>3 mm颗粒。
This paper examined the treshness and quality changes ot cottonseed meal, which was treated by different ways and stored for 15 months in natural conditions. The results showed that with the extension of storage time, total volatile basic nitrogen （ T-VBN ）, acid value （ AV ） and thiobarbituric acid value （ TBA ） of untreated cottonseed meal gradually increased, and again AV decreasesd. Different treatment could significantly inhibit the increase in T-VBN, AV, and TBA of cottonseed meal in the long time storage, and the inhibitory effect were： 1 h dehydration〉0.5 h dehydration〉 9 mm particles 〉 3 mm particles.
出处
《粮食与油脂》
北大核心
2015年第3期48-50,共3页
Cereals & Oils
基金
国家自然基金(31360640)
关键词
棉粕
贮藏
新鲜度
品质
cottonseed meal
storage
freshness
quality
