脉冲微波处理对不同品种粳米质量的影响研究

Effect of Pulsed Microwave Treatment on the Quality of Different Varieties of Japonica Rice

为研究脉冲微波处理对不同品种粳米质量的影响,本文利用低温脉冲微波中试设备处理4种不同品种的优质粳米,分析质量指标变化规律以及不同品种之间是否存在显著性差异。试验结果表明,经温度55℃、功率12 kW条件脉冲微波处理,黄粒米、垩白度、碎米总量和直链淀粉含量未出现规律性变化,裂纹粒率、脂肪酸值、水分含量、品尝评分值均出现规律性变化,其中,裂纹粒率和部分品种品尝评分值有所增加,水分含量和脂肪酸值有所降低;同时,经脉冲微波处理,不同品种之间脂肪酸值和裂纹粒率变化存在差异。

In order to study the effect of pulse microwave treatment on the quality of different varieties of Japonica rice, this paper used low-temperature pulse microwave pilot equipment to treat four different varieties of high-quality japonica rice, and analyzed the change rule of quality indicators and whether there were significant differences between different varieties. The results showed that there were no regular changes in yellow rice, chalkiness, total broken rice and amylose content, and regular changes in crackle rate, fatty acid value, moisture content and taste score value, among which crackle rate and taste score value of some varieties increased, while water content and fatty acid value decreased. At the same time, there were differences in fatty acid value and crack percentage among different varieties.