The impact of different storage conditions and temperatures on the fatty acid values of grains
During the process of grains detection,the variation of fatty acid values in different storage conditions of the test samples at different temperature environments was different.The experiment showed that under a certain time and temperature environment,the fatty acid values of unhusked rice samples were relatively stable.After husking,the fatty acid values of samples stored as brown rice increased more slowly compared to brown rice flour.During the batch detection process,for the tested sam-ples after husking,they should be stored in a low-temperature state resembling brown rice,with 0℃ being the optimal tempera-ture,and the retention time should not exceed 72 hours.
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