| 米饭粒流变特性的试验 |
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| 引用本文： | 张洪霞.米饭粒流变特性的试验[J].农业机械学报,2007,38(7):82-86. |
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| 作者姓名： | 张洪霞 |
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| 作者单位： | 黑龙江八一农垦大学工程学院,163319,大庆市 |
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| 基金项目： | 黑龙江省教育厅科学技术研究项目 |
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| 摘 要： | 通过米饭粒的双面剪切及松弛试验，获得了与米饭粒质构特性相关的流变特性，如硬度、最大剪切力、剪切能、松弛力及松弛时间等，并研究了影响不同品种稻米的米饭粒流变特性的因素。通过多元逐步回归建立了回归方程，同时进行了米饭粒的力学指标与食味值之间的相关性分析，得到了米饭粒流变性质与食味值之间的回归方程，并用于预测稻米的食用品质及进行稻米的食用品质评定。
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| 关 键 词： | 米饭粒 剪切特性 松弛特性 食味 |
| 修稿时间： | 2006-02-24 |
Rheological Properties of Cooked Rice Grain |
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| Zhang Hongxia.Rheological Properties of Cooked Rice Grain[J].Transactions of the Chinese Society of Agricultural Machinery,2007,38(7):82-86. |
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| Authors: | Zhang Hongxia |
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| Institution: | Heilongjiang August first Land Reclamation University |
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| Abstract: | Subjecting to cooked rice quality properties, the rheological properties of cooked rice,including rigidity, shear failure energy, shear failure force and force relaxation parameter, were obtained by applying double shear and relaxation experiments. The influencing factor of quality character of brown rice on the rheological properties of cooked rice was studied. The regression equation was established by multivariate stepwise regression, the pertinence between rheological properties and eating quality of cooked rice grain was analyzed, and the stepwise regression equation was obtained to predict and evaluate taste quality of brown rice. |
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| Keywords: | Cooked rice grain Shear properties Rheological properties Eating quality |
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