微波处理条件对籼米质量的影响研究
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摘要
采用正交试验表研究不同微波处理温度、微波处理功率对不同水分的供试籼米的品质的影响。试验结果表明在47~65℃微波温度处理范围内,供试大米碎米总量、垩白粒率、黄粒米和品尝评分值等均未发生显著性变化,直链淀粉含量呈现显著性变化,脂肪酸值和水分含量显著下降。需进一步改进微波工艺。
Orthogonal experiment was designed to research effects of quality microwave temperature and power on the quality of milled long-grain nonglutinous rice under different moisture. The results showed that broken rice, rate of chalky rice. yellow colored rice, and sensory evaluation score were not significant change. The amylose content was significant change. The fatty acid value and content of moisture were significantly decreased. Hence, microwave technology is needed to be further improved.
Orthogonal experiment was designed to research effects of quality microwave temperature and power on the quality of milled long-grain nonglutinous rice under different moisture. The results showed that broken rice, rate of chalky rice. yellow colored rice, and sensory evaluation score were not significant change. The amylose content was significant change. The fatty acid value and content of moisture were significantly decreased. Hence, microwave technology is needed to be further improved.
引文
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[2]王殿轩,刘炎,曹阳,等.微波处理对赤拟谷盗各虫态的致死效果[J].核农学报,2010,24(3):569-574.
[3]曾淑薇,车丽,黄琪琳,等.大米脉冲微波杀虫防霉工艺优化[J].华中农业大学学报,2015,34(2):106-112.
[4]WANG S,TANG J.Radio frequency and microwave alternative treatments for insect control in nuts[J].Journal of Agricultural Engineering,2001,10(3):105-120.
[5]田琳,陈玉麒,曹阳,等.隧道式微波防治袋装大米中储粮害虫技术研究[J].粮食科技与经济,2013,38(6):34-36.
[6]VADIVAMBAL R,JAYAS D S,WHITE N D G.Wheat disinfestations using microwave energy[J].Journal of Stored Products Research,2007,43(4):508-514.
[7]周继成,张习军,王莲,等.微波处理对几种粮食品质影响的比较研究[J].粮食饲料与工业,2008(9):5-7.
[8]刘杰,陈玉麒,舒在习,等.微波处理大米的品质指标检测[J].粮油食品科技,2013,21(5):52-55.