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水行为和米品种的动力学研究:优化工艺变量,以改善物理,和纹理特性

Sakshi Sharma¹, Anil Dutt Semwal¹, Thima Govind Raj¹

¹Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India.

Journal of food science and technology

|July 25, 2024

概括

优化水的温度和持续时间可以提高头米的产量和质量. 种类特定的温度,如长细粒的75°C和中粒的80°C,提高了削效率和纹理属性.

科学领域:

农业科学农业科学
食品科学与技术食品科学与技术

背景情况:

米水化对于煮至关重要,影响谷物质量.
优化水分参数是最大限度地提高头米产量和所需属性的关键.

研究的目的:

为了确定巴斯马蒂和非巴斯马蒂大米品种的最佳水化温度和持续时间.
研究水合温度对物理,削,纹理和颜色性能的影响.
建立特定种类的水化温度建议.

主要方法:

评估了六种在谷物特征上有所不同的水品种.
应用运动模型 (Peleg,Singh,Kulshrestha) 来适应水化数据.
通过回归分析分析物理,重力测量和机械性能.
评估的头米产量,谷物硬度和纹理属性.

主要成果:

佩雷格模型提供了一个比辛格和库尔什雷斯塔模型更好的适合水动力学.
水温度与大多数物理性质有正相关,并且显著改善了头米产量.
长细粒的最佳水合温度为75°C,中粒的最佳水合温度为80°C.
特定种类的特性需要定制的水合温度,以获得最佳的沸结果.

结论:

优化特定种类的水化温度对于提高沸效率和产品质量至关重要.
该研究为不同类型的提供了实用的温度指导方针,以改善削和纹理特性.

关键词:

硬度硬度硬度硬度一头大米的头部大米补水补水水分补水补水运动学运动学帕迪·帕迪 (Paddy Paddy) 是一个物理属性物理属性水的吸收水的吸收.

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