米饭蒸煮过程中糊化模型的建立与探讨  

Study on gelatinization model during rice cooking process

作　　者：郑朝阳[1] 解新安[1] 郑璐丝[1] 邱冬琦[1] 

机构地区：[1]华南农业大学食品学院,广东广州510641

出　　处：《食品工业科技》2011年第8期164-167,171,共5页Science and Technology of Food Industry

摘　　要：在水米质量比1.4:1、蒸煮功率600W、焖饭功率400W、蒸煮时间和保沸时间均为10min的最佳工艺条件下,研究米饭蒸煮过程中热量的传递对米饭糊化过程的影响规律,根据糊化反应速率及阿伦尼乌斯公式建立米饭糊化理论模型,发现米饭糊化过程分为三个阶段:第一阶段为拟一级反应,第二阶段为拟一级反应,第三阶段为零级反应。然后利用Matlab软件建立蒸煮过程中温度、米饭膨胀率、糊化度、时间与电炉有效功率之间的线性回归模型,求得米饭蒸煮过程中各项指标参数。最后将实验数据与建立的糊化过程理论模型、线性回归模型模拟数据进行对比,结果表明,模拟结果与实验数据比较吻合。On the conditions that water rice mass ratio was 1.4：1,stewing power was 600W,braising rice power was 400W,stewing time and keeping time both were 10min,the rules of the heat transfer influencing the gelatinization of the rice during the cooking process were investigated.According to the reaction rate formula and the Arrhenius formula,a mathematical model of rice gelatinization process was established,and the process can be divided into three stages of gelatinization：Stage 1 was pseudo first-order reaction,Stage 2 was pseudo first-order reaction and Stage 3 was zero order reaction.Then,by using of software Matlab to obtain the linear regression model of the cooking temperature,rate of rice expansion,gelatinization degree,the time and the effective power of electric heater during the cooking process.Therefore,the regularity for changes of each parameter can be obtained.At last,comparing with the experimental data and gelatinization degrees which were obtained through the two models,the results showed that the simulated results were quite closed to experimental results.

关 键 词：米饭 传热 模型 糊化度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]