米饭硬度和黏度测量方法及技术的分析  

Analysis of methodology and technology in measurement of hardness and viscosity of cooked rice

作　　者：高远[1] 周骥平[2] 姜楠[2] 高建和[2] 戴其根[1] 

机构地区：[1]扬州大学农学院,江苏扬州225009 [2]扬州大学机械工程学院,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2010年第1期91-94,共4页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金："十一五"国家科技支撑计划项目(2006BAD02A03)

摘　　要：稻米的质构特性是食用品质中最重要的因素,对它的表述、测量等相关技术是评价其品质的重要基础。通过对现有的相关技术分析发现,均不能适应对稻米的客观测量。为此,提出借助于机械科学的力学原理,建立基于材料特性分析的米饭硬度、黏度测量的新方法与技术。阐述了建立新方法的基本思想、基本原理和关键结构。这对于稻米品质的检测、鉴定以及品种选育等具有现实意义和应用价值。The texture quality of cooked rice is one of the most important factor affecting its eating quality and the expression, measurement and the interrelated technique are the bases for evaluating the texture quality of cooked rice. Through the analysis of the present technology, which are cannot fit for the measurement of the rice. In this paper, we proposed the new method and technology for the measurement of hardness and viscosity to determine the texture quality of cooked rice, based on engineering theory and the analysis of the material characteristics. The basic idea, basic principle and key structure used in the new method were introduced. These are expected to be of great importance in measurement and evaluation of the texture quality of cooked rice and in high quality breeding practice.

关 键 词：稻米 质构特性 硬度 黏度 测量方法 

分 类 号：S511[农业科学—作物学] TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]