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真空干燥條件對稻米食味品質(zhì)的影
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of Vacuum Drying Conditions on Brown Rice Taste Quality
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    摘要:

    通過食味儀測量糙米理化指標(biāo)數(shù)據(jù),借鑒精米模型,利用系數(shù)重估法得出糙米主要成分含量與食味值的關(guān)系式,。采用二次正交旋轉(zhuǎn)組合設(shè)計方案,，在控制干燥時間直至稻谷含水率達(dá)15%左右的基礎(chǔ)上，建立了糙米食味值的數(shù)學(xué)模型,。研究表明,， 干燥溫度、初始含水率和真空度是影響稻米真空干燥食味品質(zhì)的3個重要因素,對食味值的影響從大到小依次順序為干燥溫度,、初始含水率,、真空度,，且前二者與食味值呈負(fù)相關(guān)，后者與之呈正相關(guān),。

    Abstract:

    By taste analyzer, the physical and chemical data of brown rice was obtained. And then, employing the model of white rice, the correlation between the main compositions and taste value was gained by parameter estimation. Base on the paddy moisture falling to 15%, a mathematical model for taste value of the brown rice was built by using quadratic orthogonal rotation combination design to evaluate the rice taste quality and develop the vacuum drier. The research results showed that drying temperature, original moisture, and vacuum degree are the key factors affecting the taste value during paddy vacuum drying, according to priority. The taste value is negatively related to the two former and is positively related to the latter.

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徐澤敏,吳文福,尹麗妍.真空干燥條件對稻米食味品質(zhì)的影[J].農(nóng)業(yè)機(jī)械學(xué)報,2009,40(11):115-118. of Vacuum Drying Conditions on Brown Rice Taste Quality[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(11):115-118.

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