Review on the processing characteristics of cereals and oilseeds and their processing suitability evaluation technology  

作　　者：WANG Qiang LIU Hong-zhi SHI Ai-min HU Hui LIU Li WANG Li YU Hong-wei 

机构地区：[1]Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, P.R. China

出　　处：《Journal of Integrative Agriculture》2017年第12期2886-2897,共12页农业科学学报（英文版）

基　　金：supported by the National Key Research and Development Program of China (2016YFD0400200);Special Fund for Agro-Scientific Research in the Public Interest, China (200903043);the Agricultural Science and Technology Innovation Program, Chinese Academy of Agricultural Sciences (CAAS-ASTIP-201X-IAPPST)

摘　　要：Cereals and oilseeds are the foundation of human survival which have attracted much attention due to their nutritional and functional properties for maintaining the healthy life. There are abundant varieties of cereals and oilseeds, however, for a long time, their process suitabilities are still unknown, resulting in the lack of precision processing. This paper summarized the characteristics of cereals and oilseeds, including sensory, physicochemical and processing qualities, their characteristic fingerprinting and products qualities. Furthermore, the quality fast detection method was also analyzed. It also explored the role of mathematical model and the standard evaluation index to determine the process suitability and discussed the opportunity for advanced model capability. We also prospected on scientific problems for expanding the predictive capabilities for processing suitabilities of these abundant varieties, focusing on the better results and advancements towards the processing of cereals and oilseeds products and improvement of their quality.Cereals and oilseeds are the foundation of human survival which have attracted much attention due to their nutritional and functional properties for maintaining the healthy life. There are abundant varieties of cereals and oilseeds, however, for a long time, their process suitabilities are still unknown, resulting in the lack of precision processing. This paper summarized the characteristics of cereals and oilseeds, including sensory, physicochemical and processing qualities, their characteristic fingerprinting and products qualities. Furthermore, the quality fast detection method was also analyzed. It also explored the role of mathematical model and the standard evaluation index to determine the process suitability and discussed the opportunity for advanced model capability. We also prospected on scientific problems for expanding the predictive capabilities for processing suitabilities of these abundant varieties, focusing on the better results and advancements towards the processing of cereals and oilseeds products and improvement of their quality.

关 键 词：cereal and oilseeds processing characteristics quality evaluation 

分 类 号：TS205[轻工技术与工程—食品科学]