Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
复制标题
温度分布对传统预煮工艺生产的预煮米品质的影响
DOI：
10.3136/fstr.10.254
复制
发表时间：
2004
影响因子：
0.6
通讯作者：
Toshinori Kimura
中科院分区：
文献类型：
--
作者：
Poritosh Roy;N. Shimizu;Toshinori Kimura
进行了实验室规模的研究，以确定使用电饭锅的传统预煮过程中的温度分布。使用具有金属丝网底部的样品架来防止样品接触热水。测定不同层的物料温度和蒸谷米的品质（硬度、颜色、亮度和整精米产量）。每层厚度约为20毫米。发现该预煮过程（预蒸和蒸）中的温度分布不均匀。第一层（底层；在其下方蒸汽开始渗透稻谷）的物料温度变化较快，其次是第二层（中间），最后是第三层（顶层）。材料的厚度越大，材料的温度越低。第一层的硬度和整精米产量最高，其次是第二层和第三层；这可能会受到材料温度的影响。各层之间颜色强度和亮度值的差异不显着。硬度、色度和明度值分别约为70 N、24和57，对应于最大精米出率（67％，第一层），被认为是蒸谷米的合适品质。
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sample from the hot water. The material temperature and the qualities of parboiled rice (hardness, color, lightness and head rice yield) were determined for different layers. The thickness of each layer was about 20 mm. The temperature distribution in this parboiling process (pre-steaming and steaming) was found to be uneven. The change of material temperature was faster for the first (bottom layer; beneath which steam started to penetrate the paddy mass), next was the second (middle) and last was the third (top) layer. The greater the thickness of the material, the lower was the material temperature. The hardness and the head rice yield were found to be the highest for the first, with the second and third layers following in that order; this might be affected by the material temperature. Difference in color intensity and lightness value was insignificant among the layers. The hardness, color intensity and lightness value were about 70 N, 24, and 57, respectively, corresponding to the maximum head rice yield (67%, first layer) which is considered to be the suitable quality of parboiled rice.