Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） an...Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） andseveral quality attributes （head rice yield （HRY）, color value and hardness） of parboiled rice were measured.Results showed that DSG （46.8%–77.9%）, color value （18.08–19.04） and hardness （118.6–219.2 N） allincreased following steaming. In contrast, the HRY increased （64.8%–67.1%） for steaming times between 2–4min but decreased （67.1%–65.0%） for steaming times between 4–10 min. Linear relations between DSG andcolor value （R2 = 0.87）, and DSG and hardness （R2 = 0.88） were observed. The suitable DSG of parboiled riceleading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.展开更多
The potential of the visible infrared(Vis–IR)(400–1100 nm)transmittance method to assess the internal quality(freshness)of intact chicken egg during storage at a temperature of 30±7C and 25±4%relative hum...The potential of the visible infrared(Vis–IR)(400–1100 nm)transmittance method to assess the internal quality(freshness)of intact chicken egg during storage at a temperature of 30±7C and 25±4%relative humidity was investigated.Two hundred chicken egg samples were used for measuring freshness and spectra collection during egg storage(up to 25 days).Two correlation models,firstly between Haugh unit(HU)and storage time,and secondly between the yolk coefficient(YC)and storage time,were developed and yielded correlation coefficients(R^2)of 0.86 and 0.96,respectively.These models spanned the period for which egg quality decreased dramatically and are statistically significant(P<0.05).In addition,to reduce the dimensionality of the spectra and extract effective wavelengths,two methods were developed based on principal component analysis(PCA)and a genetic algorithm(GA).The output of PCA and GA were also used comparatively to design an egg quality intelligent system.The result of the analyses indicated that identification ratio of GAwith fast Fourier transform(FFT)preprocessing was superior to other methods,and that the quality classification rates of this method for one-day-old eggs are 100%.This study shows that identification of an egg’s freshness using NIR spectroscopy with GA and artificial neural network(ANN)is reliable.展开更多
文摘Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） andseveral quality attributes （head rice yield （HRY）, color value and hardness） of parboiled rice were measured.Results showed that DSG （46.8%–77.9%）, color value （18.08–19.04） and hardness （118.6–219.2 N） allincreased following steaming. In contrast, the HRY increased （64.8%–67.1%） for steaming times between 2–4min but decreased （67.1%–65.0%） for steaming times between 4–10 min. Linear relations between DSG andcolor value （R2 = 0.87）, and DSG and hardness （R2 = 0.88） were observed. The suitable DSG of parboiled riceleading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.
文摘The potential of the visible infrared(Vis–IR)(400–1100 nm)transmittance method to assess the internal quality(freshness)of intact chicken egg during storage at a temperature of 30±7C and 25±4%relative humidity was investigated.Two hundred chicken egg samples were used for measuring freshness and spectra collection during egg storage(up to 25 days).Two correlation models,firstly between Haugh unit(HU)and storage time,and secondly between the yolk coefficient(YC)and storage time,were developed and yielded correlation coefficients(R^2)of 0.86 and 0.96,respectively.These models spanned the period for which egg quality decreased dramatically and are statistically significant(P<0.05).In addition,to reduce the dimensionality of the spectra and extract effective wavelengths,two methods were developed based on principal component analysis(PCA)and a genetic algorithm(GA).The output of PCA and GA were also used comparatively to design an egg quality intelligent system.The result of the analyses indicated that identification ratio of GAwith fast Fourier transform(FFT)preprocessing was superior to other methods,and that the quality classification rates of this method for one-day-old eggs are 100%.This study shows that identification of an egg’s freshness using NIR spectroscopy with GA and artificial neural network(ANN)is reliable.
