大米通电加热特性的研究  

Study on the characteristics of ohmic heating of rice

作　　者：杨铭铎[1] 陈霞[1,2] 孙兆远[1] 李钢[3] 刘志东[1] 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心博士后科研基地 [2]3.哈尔滨商业大学计算机与信息工程系,哈尔滨150076 [3]哈尔滨商业大学计算机与信息工程系

出　　处：《食品科技》2006年第8期74-76,共3页Food Science and Technology

基　　金：国家人事部留学人员科技活动择优资助项目(国人200306AD)

摘　　要：研究了大米的通电加热工艺,并研究了大米通电加热后微观结构的变化,并与传统的加热方式进行了比较。结果表明大米经浸泡12h后,通电加热蒸煮20min口感最佳,通电加热蒸煮的米粒口感明显好于电炉加热。通电加热后的米粒微观结构与电炉加热的米粒微观结构有明显差异,通电加热的米粒糊化程度高于电炉加热。The ohmic heating processes of the rice were studied, and microstructure of the rice were studied after ohmic heating and compared with the tradition heating. It declared that the optimum cook process of the rice are： rice after soaking for 12 hours, electrical heating for 20mins.There have obvious difference between the microstructure of dce after ohmic heating and electric stove, the taste of the rice after ohmic heating are obviously better than the rice after electric stove cooking. The degree of gelatinization of the rice after ohmic heating is higher than the rice after electric stove cooking.

关 键 词：通电加热 电导率 大米 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]