烘干稻谷红外成分检测与玻璃化转变比较研究.pdfVIP

东农业科学 2015 年第 14 期 78 烘干稻谷红外成分检测与玻璃化转变比较研究 徐凤英 陈 震 李长友 黄木水 杨 洲 华南农业大学南方农业机械与装备关键技术省部共建教育部重点实验室袁 东 广州 510642冤 要 为解决烘干过程中稻谷品质成分难连贯性检测问题袁采用近红外成分检测及傅立叶红外光谱检 测袁测试了烘干过程中稻谷的水分尧淀粉尧蛋白质成分的过程变化袁分析了烘干稻谷的直链淀粉尧蛋白质品质含 量与其红外光谱的变化关联特性袁基于TG/DSC 测试袁考察了烘干稻谷的品质成分与玻璃化转变性能遥 结果表 明院随干燥时间增加袁烘干稻谷内水分尧蛋白质含量逐渐减小袁直链淀粉含量增加曰稻谷内部的直链淀粉尧蛋白 质出现 K-M 值及波数改变曰随TG/DSC 测试温度增加袁稻谷的热重损失减小袁热流则出现相反变化袁烘干稻谷 的玻璃化转变温度则降低并波动变化袁综合影响干燥稻谷的营养品质遥 关键词 稻谷曰 干燥曰 红外检测曰 玻璃化转变曰 K-M 波谱方程 中图分类号 S375 文献标识码 A 文章编号 1004-874X 2015冤14-0078-05 Components infrared detection and glass transition for rice in drying process XU Feng-ying, CHEN Zhen, LI Chang-you, HUANG Mu-shui, YA NG Zhou Key Laboratory of Key Technology on A gric ultural Mac hine and Equipment袁Ministry of Education 袁 South China A gric ultural Unive rs ity 袁Guangzhou 510642 袁China冤 A bstract: In order to solve the difficulties of coherent quality components detection for rice in drying process, the contents of moisture, starch and protein of rice in drying process were tested through near infrared component detection and Fourier infrared spectra detection, and the characteristics of amy lose and protein quality contents for rice correlated w ith its infrared spectra were analyzed. Based on TG/DSC detection, the quality components and the glass transition properties of rice were investigated. The results showed that, w ith the dry ing time increasing, moisture content and protein content decreased gradually, and amylose content increased. Besides, K-M value wavenumber change of amy lose and p