Kinetic Modeling of Changes on the Pasting Properties of High-quality Rice During Variable Temperature Storage
In order to explore the changes of pasting properties of indica rice in the process of variable tempera-ture storage and provide a basis for rational regulation of low-temperature grain storage technology.The pasting properties and eating quality of indica rice with different initial moistures(14.0％,14.5％and 15.0％)were stud-ied under low,quasi-low and room temperature storage,and their kinetic models was established.The results indi-cated that with the extension of storage time,the peak viscosity,minimum viscosity,final viscosity and retrogradation value of rice increased significantly at room temperature than at low and quasi-low temperature(the average growth rate was 1 866,1 215,1 572,and 523 cP,respectively)and the pasting index of samples with high moisture changed significantly.The peak viscosity and minimum viscosity of rice had stronger correlation with its taste quality(P＜0.01).The above indicated that low or quasi-low temperature storage was beneficial for delaying changes in the taste and quality of indica rice.The zero-order and first-order kinetic models,Gaussian model and Fourier se-ries were used to fit the pasting indexes.The comparison showed that Gaussian model had the best fitting results for the peak viscosity and minimum viscosity changes of rice under different storage conditions,and the determination coefficient(R2)of model was in the range of 0.668-0.942 and 0.687-0.906,respectively.The fitting result of Fourier series for the final viscosity and retrogradation value was the best and R2 was in the range of 0.661-0.861 and 0.701-0.868,respectively.
ricevariable temperature storagepasting propertymodel
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