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长粮棕磨砂中的物理化学和形态变化:使用图像可视化技术的研究.

Xiwu Jia1,2, Rong Dong1, Xuan Chen1,2

  • 1Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Foods (Basel, Switzerland)
|October 16, 2024
PubMed
概括

米加工显著改变了物理化学特性和外观. 磨增加了碎米和白度,同时减少了纤维和维生素B1,影响了风味化合物和整体质量.

关键词:
外观质量 外观质量.磨削的程度 磨削的程度在微型CT上,我们可以使用微型CT挥发性化合物 挥发性化合物

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科学领域:

  • 食品科学与技术 食品科学与技术
  • 农业工程 农业工程
  • 材料科学 材料科学 材料科学

背景情况:

  • 磨粉过程对于将米转化为可食用的白米至关重要.
  • 了解磨砂对大米质量的影响对于优化加工和消费者满意度至关重要.

研究的目的:

  • 为了评估磨粉过程中长粒米的物理化学和外观变化.
  • 通过先进的成像和分析技术,研究研磨对大米质量的影响.

主要方法:

  • 采用平面扫描,扫描电子显微镜 (SEM),X射线微型计算机断层扫描 (微型CT),低场核磁共振 (LF-NMR) 和头空间气色谱-离子移动谱 (HS-GC-IMS).
  • 分析了磨砂程度的变化,破米率,白度,营养含量 (食纤维,维生素B1),表面形态和挥发性化合物.

主要成果:

  • 磨粉增加了破米率 (50.84%) 和白度 (21.13%),同时减少了食纤维 (54.41%) 和维生素B1 (66.67%).
  • 可视化显示皮质被移除,厚度减少,表面更光滑,更亮.
  • LF-NMR揭示了T2放松时间的变化.
  • 确定了31种风味化合物,挥发性度根据磨粉阶段和树脂层减少而变化.

结论:

  • 削显著改变了长粒米的物理化学特性和外观.
  • 图像处理技术为优化磨参数提供了宝贵的见解,以提高大米的质量和风味.