米饭黏性的自动测量与量化表征  

Automatic measurement and quantitative characteristics of rice viscosity

作　　者：高远[1] 周骥平[2] 魏孝斌[2] 姜楠[2] 戴其根[1] 

机构地区：[1]扬州大学农学院,扬州225009 [2]扬州大学机械工程学院,扬州225127

出　　处：《农业工程学报》2010年第12期358-362,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金："十一五"国家科技支撑计划项目(2006BAD02A03)

摘　　要：对现有米饭黏性测量技术和方法进行了分析,探讨了基于材料特性的米饭黏性测量机理,在此基础上建立了米饭粒黏性自动测量系统,并对黏性的大小采用力变形卸载曲线的平均斜率值来进行量化表征。试验结果表明,该自动测量系统能够分辨出不同品种米饭粒的黏性差异、同品种米饭粒黏性随时间的变化,测试过程只需3～5s。能够满足对稻米食味品质之一的黏性测量与评价要求,为稻米品质的检测提供了一种便捷、准确的手段与方法。The existing methods and techniques of rice viscosity measurement were analyzed and the mechanism in measuring rice viscosity based on material characteristics was investigated in this paper. Then,an automatic system for measuring viscosity of cooked rice was developed and quantitative characteristics used to express rice viscosity by the average slope of unloading distortion curve were established. Results showed that the system could distinguish the viscosity difference between rice varieties and detect the change of rice viscosity with cooking time for the same variety. Therefore,this system can meet the requirements in assessing and evaluating rice viscosity,which is an important factor for cooked rice quality,and provide a convenient and accurate way for rice quality measurement.

关 键 词：黏性 自动测量 食味控制 量化表征 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]