Parâmetros de qualidade industrial e tecnológica de grãos de arroz e de trigo submetidos ao método de resfriamento dinâmico em escala industrial e armazenados em bags – Estudo de Caso

Abstract

Grains such as rice and wheat have their technological properties modified during storage, but these changes can be controlled with proper management of grain humidity and temperature in the environment in which they are stored. The objective, with the work in Case Study Methodology, was to evaluate the effects of dynamic cooling and cold on quality parameters of rice grains of the cultivar IRGA-424 RI stored in wheat bags stored in bags for 12 months and in grains of wheat cultivars ATON and TORUK, stored for 8 months, also in bags, in an industrial warehouse with controlled artificial cooling at temperatures from 15 to 17ºC and relative humidity of 65%. In rice, moisture, ash, lipids, proteins, starch and fibers, income and industrial yield, thousand grain weight and volumetric weight in husk grains, metabolic and non-metabolic defects, time, gravimetric yield and volumetric yield in cooking, hardness were evaluated. , adhesiveness, appearance, aroma and looseness of brown and polished rice. In wheat, moisture, thousand-grain weight and volumetric weight, metabolic and non-metabolic defects, moisture, ash, lipids, proteins, starch and fibers, colorimetric profile, electrical conductivity and Falling Number were evaluated. The results allow us to conclude that dynamic cooling followed by storage in a cooled environment at 15- 17ºC proved to be efficient technologies to preserve parameters of technological, industrial and commercial quality of rice and wheat grains, in at least twelve and eight months, respectively