论文部分内容阅读
水分是构成稻谷及其制品的基本物质,是食物中不可缺少的成分。稻谷经粉碎后测定的结果与稻谷真实水分存在较大的偏差,这主要是样品在粉碎过程中筛下物不均匀。本研究采用谷糙分离烘干法与130℃、40min稻谷粉碎烘干法进行比较,前者的测定结果更接近由130℃、9h稻谷籽粒烘干法测得的真实值,而且偏差小、准确度高。谷糙分离烘干法与稻谷籽粒烘干法相比:结果一致,节省时间,准确性高。
Moisture is the basic material that constitutes rice and its products and is an indispensable ingredient in food. The results of rice crushing measured with the actual rice water there is a big deviation, mainly in the sample during the crushing process of non-uniform sieve. The results of the former method are closer to the true values measured by the method of rice grain drying at 130 ℃ and 9h, and the deviation is small and the accuracy is good high. Valley gluten drying method and rice grain drying method compared to: the same result, save time and high accuracy.