Analysis of Changes in Processing Quality and Eating Quality During Rice Drying Process
In order to explore the effects of different drying processes on rice processing quality and taste quality,different groups of heating and cooling drying processes are designed to dry rice with high water content,and the drying time,processing and taste quality of rice under different drying processes are compared and analyzed.The results show that compared with the cooling group,the heating group has shorter drying time,higher drying rate,higher threshing rate,lower milling rate,lower amylose content and higher taste value when the corresponding cumulative temperature is reached.Rice yield rate,rice milling rate and amylose content are used as important indexes to evaluate the quality of rice after drying,and it is concluded that the comprehensive quality of rice after drying at 45℃,50℃and 55℃is the best.
NETL
NSTL
万方数据
维普
