微波处理对大米品质影响及参数优化

OPTIMIZATION OF THE PARAMETERS OF MICROWAVE PRESERVATION RICE

将大米包装后进行微波处理,探索微波处理对大米的保鲜效果,采用正交试验优化微波保鲜大米的参数。以大米含水量、微波功率、处理时间为自变量,大米表面霉菌数量、米饭质构、糊化特性等为考察指标,采用隶属度分析法对大米品质进行综合评价。通过分析得出各因素影响的显著性依次为:微波处理时间>水分含量>微波功率;微波时间、水分含量对大米保鲜有极显著性影响(P<0.01),微波功率有显著影响(P<0.05);大米微波保鲜的最佳参数为:大米水分含量15.5%、功率640 W、处理时间60s,此参数条件下大米品质的综合评分最高,为0.9160。

The rice packaging and then microwaved to explore the effect of preservation of microwave treatment on rice, orthogonal experiment design was used to optimize the optimal parameters of microwave combina- tion of rice. the moisture content in rice, microwave power, the processing time is the independent variable, the number of rice surface mold, rice texture, characteristics of gelatinization as examining index, the mem- bership-degree method was used to comprehensively evaluate the quality of rice, The results showed that effects order of three factors on the quality of rice were as follows：microwave processing time first, less moisture content, and then microwave power. Microwave time and moisture content on the storage of rice have extremely significant effects （P 〈 0.01）. Microwave power has significant effect （P 〈 0.05）. The optimal parameters for preservation of rice are rice moisture content of 15.5 %, microwave power of 640W, processing time Of 60S. the highest comprehensive score of rice quality as 0. 9160 was obtained .