Changing characteristic of physical and chemical indices during brown rice storage

In order to investigate the quality changes of stored brown rice and control the quality changes during brown rice storage and circulating effectively, perpetrating simulating storage in laboratory with 2 kinds of round shaped brown rice, the storage conditions were 15℃、25℃ and 35℃, relative humidity 75%, the germination rate, viability and fatty acid value were determinate every 30 d and lasted for 210 d. The results showed that germination rate and viability of brown rice increased with the storage time prolonging and the deterioration enhancing, while fatty acid value decreased. The kinetics analyzes results showed that these trends could be well reflected by first order kinetics, and all of these are suitable to Arrhenius equation. Different varieties of brown rice with different activation energy, which of Liaoxing was greater than that of Yanfeng at the three parameters, and the activation energy of germination rate and viability were greater than that of free fatty acid with one sample. The results could be useful to predict and control quality change during brown rice storage and distribution process.