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为解决烘干过程中稻谷品质成分难连贯性检测问题,采用近红外成分检测及傅立叶红外光谱检测,测试了烘干过程中稻谷的水分、淀粉、蛋白质成分的过程变化,分析了烘干稻谷的直链淀粉、蛋白质品质含量与其红外光谱的变化关联特性,基于TG/DSC测试,考察了烘干稻谷的品质成分与玻璃化转变性能。结果表明:随干燥时间增加,烘干稻谷内水分、蛋白质含量逐渐减小,直链淀粉含量增加;稻谷内部的直链淀粉、蛋白质出现K-M值及波数改变;随TG/DSC测试温度增加,稻谷的热重损失减小,热流则出现相反变化,烘干稻谷的玻璃化转变温度则降低并波动变化,综合影响干燥稻谷的营养品质。
In order to solve the problem of difficult consistency of rice quality during drying, the changes of moisture, starch and protein contents in rice during drying were tested by near infrared spectroscopy and Fourier transform infrared spectroscopy. Amylose, protein content and their infrared spectra. Based on the TG / DSC test, the quality components and the glass transition properties of dried rice were investigated. The results showed that with the increase of drying time, the contents of water and protein in the dried rice decreased and the amylose content increased. The values of KM and wave number of amylose and protein in the rice changed. With the increase of TG / DSC temperature, The heat and weight loss decreases, while the heat flux changes in the opposite direction. The glass transition temperature of dried rice decreases and fluctuates, which affects the nutritional quality of dry rice.