Study on Taste Quality of Post-drying Paddy

被引:0
作者
ZHENG XianzheXIA JiqingEngineering college Northeast Agricultural UniversityHarbinHeilongjiangPRC [150030 ]
机构
关键词
paddy; taste; drying; quality;
D O I
暂无
中图分类号
S511.09 [];
学科分类号
0901 ;
摘要
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 ℃.
引用
收藏
页码:152 / 155
页数:4
相关论文
共 50 条
[41]   Isothermal drying kinetics of paddy using thermogravimetric analysis [J].
Jing Zhang ;
Peiyong Ma ;
Xianwen Zhang ;
Baogang Wang ;
Jinzhou Wu ;
Xianjun Xing .
Journal of Thermal Analysis and Calorimetry, 2018, 134 :2359-2365
[42]   Investigation of Brown Rice Losses in the Paddy Drying Process [J].
Sharifi, S. ;
Aghkhani, M. H. ;
Rohani, A. .
JOURNAL OF AGRICULTURAL MACHINERY, 2024, 14 (02) :105-118
[43]   Evaluation of a simulation model in predicting the drying parameters for deep-bed paddy drying [J].
Zare, Dariush ;
Chen, Guangnan .
COMPUTERS AND ELECTRONICS IN AGRICULTURE, 2009, 68 (01) :78-87
[44]   EFFECTS OF DRYING METHODS ON NON-VOLATILE TASTE COMPONENTS OF TUBER INDICUM [J].
Ma, Ning ;
Zhong, Lei ;
Zhao, Li-Yan ;
Hu, Qiu-Hui .
CURRENT TOPICS IN NUTRACEUTICAL RESEARCH, 2018, 16 (01) :21-27
[45]   PREDICTION OF PADDY DRYING KINETICS: A COMPARATIVE STUDY BETWEEN MATHEMATICAL AND ARTIFICIAL NEURAL NETWORK MODELING [J].
Beigi, Mohsen ;
Torki-Harchegani, Mehdi ;
Mahmoodi-Eshkaftaki, Mahmood .
CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, 2017, 23 (02) :251-258
[46]   Energy and quality aspects of food drying [J].
Strumillo, C ;
Adamiec, J .
DRYING TECHNOLOGY, 1996, 14 (02) :423-448
[47]   Study on the Characteristics and Quality of Hot Air Drying of Prune [J].
Wang Z. ;
Xu Z. ;
Fan L. ;
Yang Y. ;
Yi M. ;
Wang W. .
Science and Technology of Food Industry, 2023, 44 (24) :103-110
[48]   Drying kinetics of high moisture paddy undergoing vibration-assisted infrared (IR) drying [J].
Das, Ipsita ;
Das, S. K. ;
Bal, Satish .
JOURNAL OF FOOD ENGINEERING, 2009, 95 (01) :166-171
[49]   Evaluation of Paddy Drying with Vertical Screw Conveyor Dryer (VSCD) at Different Air Velocities and Temperatures [J].
Utari, Febiani Dwi ;
Yasintasia, Cindy ;
Ratridewi, Maharani ;
A'yuni, Dewi Qurrota ;
Kumoro, Andri Cahyo ;
Djaeni, Mohamad ;
Asiah, Nurul .
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 2022, 174
[50]   Effects of spiral and cone angles on drying characteristics and energy consumption of fluidized bed paddy dryer [J].
Das, Hirakh Jyoti ;
Saikia, Rituraj ;
Mahanta, Pinakeswar .
DRYING TECHNOLOGY, 2022, 40 (05) :852-863