糙米破碎多因素试验研究  

Multi-factor experimental study on brown rice crushing

作　　者：张宁 张兴振[1] 曹宪周[1] 王鑫宇 张超[1] 王星[1] ZHANG Ning;ZHANG Xing-zhen;CAO Xian-zhou;WANG Xin-yu;ZHANG Chao;WANG Xing(Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《粮食与饲料工业》2022年第5期4-12,共9页Cereal & Feed Industry

基　　金：国家重点研发计划(2017YFC1600601);国家重点研发计划(2017YFD0401101)。

摘　　要：使用自制粮食撞击试验台及TMS-PRO质构仪对糙米颗粒进行破碎试验,并根据试验数据及扫描电镜图片进行单因子方差分析,探究糙米破碎的影响因素。试验结果表明:含水率为11.45%~13.6%的糙米对糙米破碎影响不大;糙米达到破碎时所受撞击力波动范围比较大。外观发白的糙米由于糙米内部结构发生改变,导致糙米承受破碎力下降。外观颜色均匀的糙米内部结构一致性高,可承受更大的破碎力。The crushing experiment of brown rice particles was carried out by using self-made grain impact test-bed and TMS-PRO texture analyzer,and the influencing factors of brown rice crushing were explored by one-way ANOVA according to the experimental data and scanning electron microscope pictures.The experimental results show that the brown rice with moisture content of 11.45%-13.6%has little effect on brown rice crushing;When brown rice is broken,the range of impact force fluctuates greatly.Due to the change of the core structure of brown rice with white appearance,the crushing force of brown rice decreases.Brown rice with uniform appearance and color has high consistency in internal structure and can withstand greater crushing force.

关 键 词：质构仪 糙米 破碎 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]