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The degradation mechanism of post-paddy was studied.The higher is the paddy drying temperature,the faster is the drying rate.If the drying temperature exceed 45 ℃,the rice taste ratio is quickly decrease.When drying temperature exceeds 45 ℃,chaos arrangement starch and hard to dissolved cell wall and starch granular will appear inside rice.With drying temperature increasing,the fat acid content of rice increases,results in a higher degree of rice aging and restrains starch gelatinizing.Those are essence factor which lead to post-drying rice taste decrease.In order to protect post-drying rice taste quality,drying temperature for paddy should below 45 ℃.
The degradation mechanism of post-paddy was studied. The higher is the paddy drying temperature, the faster is the drying rate. If the drying temperature exceeds 45 ° C., the rice taste ratio is quickly decreased. starch and hard to dissolved cell wall and starch granular will appear inside rice.With drying temperature increasing, the fat acid content of rice increases, results in a higher degree of rice aging and restraint starch gelatinizing.Those are essence factor which lead to post- drying rice taste decrease.In order to protect post-drying rice taste quality, drying temperature for paddy should below 45 ℃.