FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 301-303.doi: 10.7506/spkx1002-6630-201010066

• Packaging & Storage • Previous Articles     Next Articles

Modeling of the Effects of Modified Atmosphere Storage Conditions on Free Fatty Acid Value Increase Rate of Wheat

SONG Wei,DING Chao,HU Huan-chong,AN Rong-rong,TAO Ting-ting   

  1. School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China
  • Received:2009-07-30 Revised:2009-12-02 Online:2010-05-15 Published:2010-12-29
  • Contact: DING Chao


The effects of wheat moisture content, temperature and oxygen concentration on free fatty acid value increment per 10 days of wheat stored under modified atmosphere. The storage conditions exhibited significant and different effects on free fatty acid value increase rate in the decreasing order: wheat moisture > temperature > oxygen concentration. Regression analysis gave a mathematical model describing fatty acid value increase rate (y) with respect to the storage conditions, y = -10.903 + 0.08x1 + 0.681x2 + 0.05x3, R2 = 0.875, where, x1, x2 and x3 represented temperature, wheat moisture content and oxygen concentration, respectively. The model proved to be reliable in predicting fatty acid value increase rate.

Key words: orthogonal array design, wheat, storage, regression analysis

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