不同储藏条件下糙米品质变化规律分析-analysis of quality change law of brown rice under different storage conditions.docxVIP

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不同储藏条件下糙米品质变化规律分析-analysis of quality change law of brown rice under different storage conditions.docx

不同储藏条件下糙米品质变化规律分析-analysis of quality change law of brown rice under different storage conditions

IV IV positive related significant. Correlation coefficients were 0.718, 0.783;Brown rice springiness length and swelling positive related significant. Correlation coefficient of 0.816. Brown rice adhesiveness and dry matter of rice soup positive related significant.Correlation coefficient was 0.716. Thus,such hardness, springiness length, adhesiveness, adhesive force texture quality to assess the taste quality of brown rice was available. (4) Combined with the analysis of Design-Expert software, Established two indicators mathematical evaluation model of sugar content and catalase;The evaluation of multiple linear regression equation for sugar indicators is: Y1 = +0.79453 +0.02950*A +0.071750*B +0.09450*C +2.51200*A*B-0.040750*A *C-0.019250*B*C (where A,B,C represented the oxygen concentration, temperature, and moistrue content ); The evaluation of multiple linear regression equation for activity of catalase indicators is:Y1 = +7.33-0.16*A-0.55*B-0.64*C +0.075*A*B +0.003*A*C +0.13*B*C-0.24* A2-0.017*B2-0.24*C2(where A,B,Crepresented the oxygen concentration, temperature, and moistrue content ); It could be discovered through the analysis of software that the oxygen concentration, temperature and moistrue content had significant effect on brown rice quality, Interactions between various factors,In which the interaction of temperature and moistrue content had conspicuous affected on the sugar content and catalase.activity in brown rice. Keywords: brown rice ;sugar ;catalase ; texture ; cooking ; correlation ; interaction 南京财经大学硕士学位论文 南京财经大学硕士学位论文 PAGE PAGE 10 第一章 绪 论 1.1 国内外糙米储藏技术的研究现状 1.1.1 低温储藏糙米技术 目前,低温储藏法是糙米储藏的较好方法之一,这一点早已被国内外研究者 证实。实现低温主要有以下两种途径:一是在秋冬季节利用机械通风使用低温冷 空气使储藏的糙米降至低温状态,这主要是利用糙米的热阻大、热导率小特性使 其较长时间保持低温状态。二是在高温季节利用机械制冷补充冷源,使糙米保持 低温的状态,这种方法是高水分糙米安全度夏的一个重要途径。 日本是研究糙米保鲜储藏较早的几个国家之一,为了保持糙米的品质,日本 从上世纪末就开始开始普及糙米低温储藏法,尤其是在高温季节时,普遍采用低 温储藏,同时要求糙米水分严格控制在 13%以内。目前其糙米的储藏能力已达到 300 万 t。其糙米一般储藏期都在 1 年左右,每年 5-6 月份将糙米存放在位于乡 村的低温仓,低温仓多为钢结构平房仓,位于城市的低温仓为楼房仓

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