水热以及干燥处理对预热过的粳稻和籼稻物理化学特性的影响

发布时间：2022-11-06 08:32

　　世界上有一半以上的人口以大米为主食。在现代,相比于未加工的食品,人们更喜欢食用加工过的食品,因为它改善了食品的营养特性。蒸谷技术是提高水稻营养价值、改善水稻物理化学性质的技术之一,相比较于一般大米,蒸谷米能够有效降低食物腐败和由虫害带来的食物损失。本课题主要采用高压蒸谷技术,对粳稻和籼稻品种的稻米进行处理,研究不同的蒸煮加工所造成的蒸谷米品质和性能变化。同时,蒸谷米的干燥,也是蒸谷米生产加工需要解决的一个重要问题,为此,本文还对采用不同干燥方式加工生产蒸谷米的能量消耗和品质变化进行了研究,具体的研究工作及结果如下:1.首先将稻谷分别放到温度为40℃、70℃的热水中浸泡30 min、90 min、180 min,然后在压力1 kg/cm2（121℃）下汽蒸5 min、10 min和5 min。以整精米率（HRY）、硬度、蒸煮时间、吸水率、白度和色泽（b值）作为评价蒸谷产品的品质指标。对籼稻（RYZ）和粳稻（H5）两个水稻品种进行感官评价,分析蒸谷处理的最佳条件,并与传统的处理方式做比较。试验结果显示,在30到180分钟的蒸煮时间后,蒸煮在40℃浸泡温度下,籼稻和粳稻的整精米率分别从68.... 

【文章页数】：140 页

【学位级别】：博士

【文章目录】：
摘要
ABSTRACT
ABBREVIATIONS
CHAPTER 1 INTRODUCTION
    1.1 Background and significance of the study
    1.2 Review of literature
        1.2.1 Parboiling process
            1.2.1.1 Soaking and steaming condition in parboiling process
            1.2.1.2 Drying of parboiled rice
        1.2.2 Parboiled rice
        1.2.3 Physicochemical properties of parboiled rice
            1.2.3.1 Head rice yield (HRY)
            1.2.3.2 Hardness and breakage susceptibility of parboiled rice
            1.2.3.3 Starch gelatinization
            1.2.3.4 Color changes and whiteness during parboiling process
            1.2.3.5 Cooking time and water absorption of parboiled rice
            1.2.3.6 Amylose content (AC)
    1.3 Objectives of the study
    1.4 Layout of the dissertation
    References
CHAPTER 2 MATERIAL AND METHODS
    2.1 Introduction
    2.2 Experimental design of the first experiment
    2.3 Design of the second experiment
        2.3.1 Drying process
        2.3.2 Drying rate measurement
        2.3.3 Energy consumption during the drying process
    2.4 Design of the third experiment
    2.5 Design of the fourth experiment
        2.5.1 Drying technique
        2.5.2 Statistical analysis
    2.6 Design of the fifth experiment
        2.6.1 Sensory evaluation
        2.6.2 Statistical analysis
    2.7 Physicochemical properties of parboiled rice
        2.7.1 Determination of head rice yield
        2.7.2 Determination of textural properties
        2.7.3 Measurement of color and whiteness of parboiled paddy
        2.7.4 Measurement of cooking time
        2.7.5 Water absorption
        2.7.6 Determination of degree of starch gelatinization (DSG)
        2.7.7 Measurement of amylose content (AC)
    2.8 Instruments and devices used in experiments
    2.9 Chemicals used in experiments
    References
CHAPTER 3 THE OPTIMIZATION AND MATHEMATICAL MODELING OF QUALITYATTRIBUTES OF PARBOILED RICE USING A RESPONSE SURFACE METHOD
    3.1 Introduction
    3.2 Results and Discussion
        3.2.1 CCD and model development
        3.2.2 Head rice yield
        3.2.3 Hardness
        3.2.4 Cooking time
        3.2.5 Whiteness
        3.2.6 Color
    3.3 Conclusion
    References
CHAPTER 4 EFFECT OF MULTI-STAGE DRYING ON RATE OF DRYING,ENERGYCONSUMPTION, RICE QUALITY
    4.1 Introduction
    4.2 Results and Discussion
        4.2.1 Effect of factors on drying rate
        4.2.2 Effect of factors on energy consumption
        4.2.3 Effect of factors on quality of parboiled rice
        4.2.4 Optimization of the drying process
    4.3 Conclusion
    References
CHAPTER 5 STARCH GELATINIZATION UNDER HYDROTHERMAL TREATMENTAND EFFECT OF TSD, SSD, AND SD ON INDICA AND JAPONICA VARIETES OFPADDY
    5.1 Introduction
    5.2 Results and Discussion
        5.2.1 Starch gelatinization related to rice quality
            5.2.1.1 Effect of hydrothermal treatment on the degree of starch gelatinization
            5.2.1.2 Effect of hydrothermal treatment on HRY
            5.2.1.3 Effect of hydrothermal treatment on parboiled rice hardness
            5.2.1.4 Effect of hydrothermal treatment on the whiteness of parboiled rice
            5.2.1.5 Effect of hydrothermal treatment on parboiled rice color
            5.2.1.6 Optimization of parboiling process
        5.2.2 Comparison of drying methods and its effect on rice quality
            5.2.2.1 Effect of TSD, SSD, and SD on HRY of Indica and Japonica varieties
            5.2.2.2 Effect of drying methods on textural properties of RYZ and H_5 varieties
            5.2.2.3 Effect of drying methods on parboiled rice color
            5.2.2.4 Effect of drying methods on cooking time of parboiled rice
            5.2.2.5 Effect of drying methods on amylose concentration of RYZ and H_5
    5.3 Conclusion
    References
CHAPTER 6 COMPARATIVE STUDY OF INDICA AND JAPONICA RICE CULTIVARSUNDER PRESSURE IN TERMS OF QUALITY
    6.1 Introduction
    6.2 Results
        6.2.1 Moisture variation of RYZ and H_5 varieties
        6.2.2 Variation of HRY in RYZ and H_5 varieties
        6.2.3 Hardness
        6.2.4 Water absorption and cooking time
        6.2.5 Color(b-value) and whiteness
        6.2.6 Optimal condition and sensory evaluation
    6.3 Discussion
    6.4 Conclusions
    References
CHAPTER 7 CONCLUSION AND RECOMMENDATIONS
    7.1 Conclusions
    7.2 Novelty aspects
    7.3 Recommendations
RESEARCH PAPERS
ACKNOWLEDGEMENTS


【参考文献】：
期刊论文
[1]Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming[J]. Ebrahim TAGHINEZHAD,Mohammad Hadi KHOSHTAGHAZA,Saeid MINAEI,Toru SUZUKI,Tom BRENNER.  Rice Science. 2016(06)
[2]Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges[J]. Himjyoti DUTTA,Charu Lata MAHANTA.  Rice Science. 2014(04)
[3]Influence of Moisture Content,Variety and Parboiling on Milling Quality of Rice Grains[J]. Abozar NASIRAHMADI,Bagher EMADI,Mohammad Hossein ABBASPOUR-FARD,Hamid AGHAGOLZADE.  Rice Science. 2014(02)



本文编号：3703186