粳稻米饭图像解析与感官分析的相关性  

Study on the correlation between image analysis properties and rice sensory evaluation of japonica rice in northeast china

作　　者：程爱华[1] 李霞辉[1] 姚鑫淼[1] 李辉[1] 戴常军[1] 

机构地区：[1]黑龙江省农业科学院谷物品质研究中心,黑龙江哈尔滨150086

出　　处：《粮油食品科技》2006年第4期25-27,共3页Science and Technology of Cereals,Oils and Foods

基　　金：黑龙江省科技厅国际合作项目"应用现代检测技术评价稻米食味品质的研究"(项目编号:WC03202)

摘　　要：124份东北粳稻图像解析的白度和光泽值与米饭感官的光泽、食味、冷饭、米饭综合评分等感官食味评价结果呈极显著正相关。图像解析分析的白度≥1.0、光泽≥0的水稻品种,具有较优质的食味品质。图像解析测定的白度和光泽值可以快速的鉴定水稻品种的食味品质,在批量检测米饭食味时可以替代常规的感官食味评价方法。124 rice samples in Northeast China were measured by image There are high correlation between whiteness and brightness from image analysis and rice sensory evaluation. analysis and sensory evaluation index including brightness, palatability, palatability of cool rice and final score. The samples with whiteness score more than 1.0 and brightness score more than 0 rapidly identified by image analysis, to replace quality by image analysis have good quality. Rice taste quality can be normal sensory evaluation in a batch determination of rice taste quality.

关 键 词：东北粳稻 图像解析 食味品质 相关性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]