期刊论文

中文

粮食与饲料工业

1003-6202

2022

2

4-11

10.7633/j.issn.1003-6202.2022.02.002

本校为第一机构

建立了以电磁加热为热源的不同蒸煮焖制条件下米饭食味品质预测模型，为优化米饭加工工艺和智能化工业米饭生产奠定基础。研究表明，实验所用福临门香粘米、金龙鱼特选东北大米和金龙鱼寒地东北大米的米饭硬度预测值与实测值相关系数均大于0.95;所建不同蒸煮焖制组合下米饭弹性预测模型中，有5种大米米饭弹性预测值与实测值相关系数大于0.91;金龙鱼寒地东北大米米饭食味计评分预测值与实测值相关系数为0.893 6,其余7种大米均大于0.93;福临门丝苗米和金龙鱼特选东北大米米饭色泽预测值与实测值相关系数较小，其余6种大米均大于0.92;8种米饭碘蓝值的预测值与实测值相关系数均大于0.92。说明基于Pl...

In this paper, a prediction model of rice taste quality under different cooking conditions with electromagnetic heating as the heat source was established to lay the foundation for optimizing rice processing technology and intelligent industrial production.The research showed that the correlation coefficient between the predicted value and the measured value of rice hardness of Fulinmen fragrant sticky rice, Jinlongyu specially selected Northeast rice and Jinlongyu cold northeast rice were all greater than 0.95;Among the established rice elasticity prediction models under different cooking com...