超声波处理对糙米吸水特性的影响  

Water Absorption Properties of Ultrasonic Treated Brown Rice

作　　者：崔璐[1] 岳田利[1] 潘忠礼[2] 彭帮柱[1] 唐亚楠[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]美国农业部西部研究中心,加州伯克利94710

出　　处：《农业机械学报》2010年第12期148-152,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：教育部新世纪优秀人才支持计划资助项目(2005)

摘　　要：糙米超声波处理后,在不同温度浸泡过程中对糙米含水率的变化进行了比较分析,利用Peleg方程对糙米在60℃以下浸泡过程中吸水特性进行模拟,同时对糙米在60℃以上的水分吸收过程进行了考察分析。试验结果表明:超声波处理提高了糙米对水分的吸收速率;利用Peleg方程能够很好地模拟糙米在60℃以下的水分吸收过程,回归系数r2≥0.996,水分扩散的测量值与预测值没有显著差异(R<5%)。Water absorption characteristics of brown rice and ultrasonic treated brown rice were measured at six temperatures.Peleg＇s equation was used to model the water absorption below 60℃,and the water absorption character of brown rice above 60℃ was also investigated.It revealed that ultrasonic treatment significant accelerated the water absorption properties of brown rice.Peleg＇s equation fit the measured moisture data below 60℃ well,the coefficients of regressions r2≥0.996 and there had no significant difference between the measured and predict moisture content（R5%）.

关 键 词：糙米 超声波 水分扩散 Peleg方程 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]