籼米、粳米及泰国香米吸水性质及其动力学研究  

Research on water absorption properties and kinetics of Indica rice,Japonica rice and Thai rice

作　　者：余世锋[1] 马莺[1] 张海玲[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090

出　　处：《食品工业科技》2009年第9期86-90,共5页Science and Technology of Food Industry

基　　金：黑龙江省自然基金资助(C200804)

摘　　要：以籼米、粳米及泰国香米为研究对象,探讨了籼米、粳米及泰国香米的吸水性质及其影响因素。并用Peleg方程计算了浸泡吸水常数K1和K2,确定了籼米、粳米及泰国香米的吸水动力学方程,运用方程计算的预测数据与实验数据有较好的一致性。因此,可运用吸水动力学方程对大米浸泡过程中的近似水分含量进行预测。Using Indica rice,Japonica rice and Thai rice as research objects,the water absorption properties and affecting factors of the three rice varieties were discussed.Furthermore,calculated the soaking constant K1 and K2, described the new water absorption equation of Indica rice,Japonica rice and Thai rice,which could be used to describe the water absorption properties, regression results showed that it was very similar to the experimental data.So the water absorption equation could be used to calculate the moisture content of rice during soaking process.

关 键 词：浸泡 吸水 动力学 Peleg方程 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]