Rib: The grooves on the side and back of the rice grain are white, then gray, so it is called rib. The color of rice is dark, so the rice is moldy and deteriorated.

Moldy and deteriorated rice:

Ordinary rice:

Step 2 touch

Due to the strong breathing of rice and microorganisms, local moisture condenses and rice grains are wet, which is called sweating. Its hardness decreases, its dispersibility decreases, and it can be agglomerated by hand.

Step 3 smell

If you smell rice, it is a harbinger of fever and mildew. The smell of rice in the early stage of mildew is not obvious.

Extended data:

prevent

The mildew of rice is mainly related to temperature and humidity, the amount of bran powder on the surface of rice, the failure of heat engine to cool rice in time and pests. The main microorganisms that keep the grain unchanged are fungi (mold, yeast, plant pathogenic fungi, etc.). ), bacteria, viruses, etc. Mold in fungi is the most likely to cause mildew in rice.

At the early stage of mildew, the surface of rice was gray, dull and powdery, and the rice ridges were obvious. In the process of mildew, it is characterized by fever, sweating and a slight musty smell; The mold itself and the pigment produced by its metabolism make the rice discolored, and the original color of the rice disappears, showing black, dark and Huang San colors. Mildew is significantly related to rice water content, environmental temperature, humidity and gas composition.