大米质量检测中的主要技术及控制要点研究  

Research on the Main Techniques and Control Points of Rice Quality Detection

作　　者：刘滕[1] LIU Teng(Meishan Vocational&Technical College,Meishan 620010,China)

机构地区：[1]眉山职业技术学院,四川眉山620010

出　　处：《食品安全导刊》2025年第2期34-36,共3页China Food Safety Magazine

基　　金：2024年院级科研项目(农技推广科技小院专项)“永丰大米糕点类产品的研发及配套工艺研究”(24KYZX01)。

摘　　要：本文分析了当前大米质量检测中的主要技术手段和控制要点。通过对感官检测、物理检测、化学检测3种方法进行详细探讨,认为每种检测技术各有优缺点,且适用场景不同。感官检测较为简便,但主观性强;物理检测精确性较高,但需专业设备;化学检测适合成分分析,但操作复杂。因此,建议在实际应用中根据具体需求选择合适的检测技术,并严格控制检测环境、定期维护检测设备及加强检测人员培训,从而提高大米质量检测的整体水平。In this paper,the main technical means and control points of rice quality testing at present are analyzed.Through the detailed discussion of sensory detection,physical detection and chemical detection,it is concluded that each detection technology has its own advantages and disadvantages and different application scenarios.Sensory detection is relatively simple,but subjective;physical detection accuracy is high,but professional equipment is required;chemical testing is suitable for composition analysis,but the operation is complex.Hence,it is recommended to select appropriate testing technology according to specific needs in practical application,strictly control the testing environment,regularly maintain testing equipment and strengthen the training of testing personnel,so as to improve the overall level of rice quality testing.

关 键 词：大米质量 检测技术 控制要点 监测设备 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]