Automatic measurement and quantitative characteristics of rice viscosity

被引：0
|
作者：
Gao Y. [1 ]
Zhou J. [2 ]
Wei X. [2 ]
Jiang N. [2 ]
Dai Q. [1 ]
机构：
[1] Agricultural College of Yangzhou University
[2] College of Mechanical Engineering, Yangzhou University
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2010年 / 26卷 / 12期
关键词：
Automatic testing; Quantitative characteristics; Taste control; Viscosity;
D O I：
10.3969/j.issn.1002-6819.2010.12.060
中图分类号：
学科分类号：
摘要：
The existing methods and techniques of rice viscosity measurement were analyzed and the mechanism in measuring rice viscosity based on material characteristics was investigated in this paper. Then, an automatic system for measuring viscosity of cooked rice was developed and quantitative characteristics used to express rice viscosity by the average slope of unloading distortion curve were established. Results showed that the system could distinguish the viscosity difference between rice varieties and detect the change of rice viscosity with cooking time for the same variety. Therefore, this system can meet the requirements in assessing and evaluating rice viscosity, which is an important factor for cooked rice quality, and provide a convenient and accurate way for rice quality measurement.
引用
收藏
页码：358 / 362
页数：4
相关论文
共 14 条
  • [1] Hu K., Yang Z., Lei Z., Present situations and prospects for the research of rice quality, 22, 1, pp. 130-135, (2006)
  • [2] Fu W., Xing Y., Grain quality evaluation of current situation and prospect, Natural Science Journal of Hainan University, 14, 3, pp. 269-271, (1996)
  • [3] Ma W., Factors that have an effect on rice quality and countermeasures, Agricultural Science & Technology and Equipment, 4, pp. 8-10, (2009)
  • [4] Zhang Q., Ji J., Zhang Y., Et al., Correlation analysis between tested value and comprehensive taste evaluation of japonica rice, Jiangsu Journal of Agricultural Sciences, 23, 3, pp. 161-165, (2007)
  • [5] Shu Q., Wu D., Xia Y., Et al., Relationship between RVA profile character and eating quality in oryza satival, China Agricultural Sciences, 3, 3, pp. 25-29, (1998)
  • [6] Yan W., Bao G., Ye D., Et al., Relationship between cooked-rice texture character and eating quality in Oryza sativa L, Acta Agriculturae Zhejiangensis, 14, 4, pp. 187-191, (2002)
  • [7] Guo X., Mu Y., Evaluation of a method for determining texture characteristics of cooked rice, Journal of the Chinese Cereals and Oils Association, 21, 2, pp. 9-11, (2006)
  • [8] Zhan X., Zheng T., Tao J., Study on application of texture analyzer in quality evaluation of rice, Food Science, 28, 9, pp. 62-65, (2007)
  • [9] Lan Y., Kunze O.R., Fissure resistance of rice varieties, Applied Engineering in Agriculture, 12, 3, pp. 365-368, (1996)
  • [10] Lan Y., Kunze O.R., Fissure characteristics related to moisture adsorption stresses in rice, Transactions of the ASAE, 39, 6, pp. 2168-2174, (1996)
12