摘要
以籼米为原料,采用单因素试验,研究不同处理温度、不同作用功率的脉冲微波对籼米水分、裂纹粒率、碎米总量、垩白粒率、黄粒米率、食味值等质量指标的变化规律。结果表明,供试大米碎米总量、垩白粒率、食味值未出现规律性变化且无显著性差异;裂纹粒率有所增加,无显著性差异;黄粒米率有所增加,部分处理存在显著性差异;水分含量,损失幅度较小。研究结果为科学利用脉冲微波防治大米加工储藏过程中的害虫提供技术支撑。
With indica rice as raw material,the single factor experiments were designed to study the effect of temperature and power on moisture,crack rate,amount of broken rice,rate of chalky rice,rate of yellow rice and taste value.The results showed that broken rice,rate of chalky rice and taste value didn't change regularly and didn't show signifi cant difference.The crack rate increased little and didn't show signifi cant difference.The rate of yellow rice had a little increase,and a part of the sample changed significanly.The moisture had a little decrease.The results provided technical support for development of the special microwave insecticidal equipment of rice.
作者
陈渠玲
吴树会
邓树华
李凯龙
CHEN Qu-ling;WU Shu-hui;DENG Shu-hua;LI Kai-long(Hunan Grain Group Co.,Ltd.,Changsha 410201,Hunan,China;Hunan Provincial Cereals and Oils Quality Monitoring Station,Changsha 410201,Hunan,China)
出处
《粮食与油脂》
北大核心
2018年第8期23-25,共3页
Cereals & Oils
基金
长沙市科技计划项目(kh1701132)
湖南省科技计划项目(2017NK2032)
关键词
脉冲微波
微波杀虫
质量指标
籼米
pulsed microwave
microwave insecticide
quality index
indica rice
