糙米浸泡吸水与微量吸水动力学比较研究  

Comparation on Kinetics of Water Absorption of Brown Rice under Micro-addition and Immersion

作　　者：谢丹 蹇伟 孙逸文 刘轩 Xie Dan;Jian Wei;Sun Yiwen;Liu Xuan(Zhejiang Grain Science Research Institute Co.,Ltd.,Hangzhou,Zhejiang 310012)

机构地区：[1]浙江省粮食科学研究所有限责任公司,浙江杭州310012

出　　处：《粮食科技与经济》2022年第2期97-100,共4页Food Science And Technology And Economy

基　　金：浙江省基础公益研究计划项目(GN20C200004);浙江省省属科研院所专项项目(330000210122304037001)。

摘　　要：糙米发芽前的吸水是导致发芽糙米裂纹产生的根本原因。为降低发芽糙米爆腰率,改善其萌发工艺,基于Peleg方程,探讨了糙米在浸泡吸水和微量吸水两种吸水模式下的动力学性质,分别建立了动力学方程,并比较了两种吸水模式制备的发芽糙米的爆腰率。试验结果表明,Peleg方程能较好地描述糙米的两种吸水性质,相对误差E<10%。通过对比Peleg方程的常数K_(1)和斜率K_(2),发现糙米品种不同,其吸水动力学性质存在差异;糙米吸水模式不同,其吸水动力学参数K1和K_(2)也不同,且微量吸水法的常数K_(1)大于浸泡吸水法的。通过比较两种吸水模式制备的发芽糙米爆腰率,发现微量吸水法可有效改善发芽糙米爆腰,有利于发芽糙米后续的加工。The water absorption of brown rice before germination was the root reason for cracks in germinated brown rice.In order to reduce the crack percentage of germinated brown rice and improve its germination process,based on the Peleg equation,the kinetic properties of brown rice under immersion and micro-addition were discussed.Kinetic equations were established respectively,and the crack percentage of germinated brown rice under two water absorption modes was compared.The test results showed that the Peleg equation could adequately describe the water absorption properties of brown rice under two patterns,and the percentage deviation modulus(E)was less than 10%.The constant K_(1)and the slope K_(2) of the Peleg equation showed that different brown rice had different kinetic properties of water absorption;Different water absorption patterns of brown rice had different K1 and K_(2),and the constant K_(2) of the micro-addition was greater than that of the immersion.By comparing the crack percentage of germinated brown rice under two water absorption modes,the test results showed that the micro-addition method could effectively improve the crack percentage of germinated brown rice,which was beneficial to the subsequent processing.

关 键 词：糙米 浸泡吸水 微量吸水 动力学 爆腰率 Peleg方程 

分 类 号：TS201.2[轻工技术与工程—食品科学]