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米飯粒流變特性的試驗(yàn)
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    摘要:

    通過米飯粒的雙面剪切及松弛試驗(yàn),獲得了與米飯粒質(zhì)構(gòu)特性相關(guān)的流變特性,如硬度,、最大剪切力,、剪切能,、松弛力及松弛時間等,,并研究了影響不同品種稻米的米飯粒流變特性的因素,。通過多元逐步回歸建立了回歸方程,,同時進(jìn)行了米飯粒的力學(xué)指標(biāo)與食味值之間的相關(guān)性分析,,得到了米飯粒流變性質(zhì)與食味值之間的回歸方程,,并用于預(yù)測稻米的食用品質(zhì)及進(jìn)行稻米的食用品質(zhì)評定。

    Abstract:

    Subjecting to cooked rice quality properties, the rheological properties of cooked rice, including rigidity, shear failure energy, shear failure force and force relaxation parameter, were obtained by applying double shear and relaxation experiments. The influencing factor of quality character of brown rice on the rheological properties of cooked rice was studied. The regression equation was established by multivariate stepwise regression, the pertinence between rheological properties and eating quality of cooked rice grain was analyzed, and the stepwise regression equation was obtained to predict and evaluate taste quality of brown rice.

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張洪霞.米飯粒流變特性的試驗(yàn)[J].農(nóng)業(yè)機(jī)械學(xué)報,2007,38(7):82-86.[J]. Transactions of the Chinese Society for Agricultural Machinery,2007,38(7):82-86.

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