Prediction of processing properties of azuki and kidney beans based on near infrared analysis

在温度为20 ℃，相对湿度为12.4 - 80.6%的条件下，建立了菜豆（Taishokintoki）和红豆的吸附-解吸等温线。由于脱附水分含量大于吸附值，两种豆类均表现出滞后效应。静置条件下，菜豆的平衡期为60 ~ 70 d，红豆的平衡期为80 ~ 100d。在20 ℃下处理24小时，硬质籽粒的吸水能力显著低于健康籽粒。由于水主要在红豆的种阜处吸收，因此拍摄了种阜和周围区域的扫描电子显微照片。利用样品传输模块分别在400 ~ 2200 nm范围内以2nm为间隔获得了坚硬和完好籽粒的近红外光谱，并通过红外光谱分析了种子萌发过程中种子萌发过程的变化。使用IQ square软件分析从1134到2200 nm的二阶导数光谱以分离硬内核和健全内核。结果表明，利用近红外光谱分析可以分离出坚硬和完好的玉米籽粒。

Adsorption-desorption isotherms of kidney beans (Taishokintoki) and azuki beans were established at temperature of 20ﾟC,and relative humidities ranging from 12.4 to 80.6%. As the desorption moisture contents were higher than the adsorption values, the effect of hysteresis was showed in both beans. The equilibration periods under static condition were 60 to 70days for kidney beans, and 80 to 100days for azuki beans.Hard and sound kernels of azuki beans were separated by specific gravity using saturated NaCl solution. The water absorbing ability of hard kernels at 20ﾟC for 24 hrs was significantly lower tan sound kernels. Since the water is mainly absorbed at a strophiole in azuki beans, scanning electron micrographs of a strophiole and surrounding areas were taken. Because the remarkable deference in the structure of strophiole were recognized between hard and sound kernels, water absorption of azuki beans might be affected by its change.Near inflared spectra of hard and sound kernels were obtained from 400 to 2200nm at 2nm intervals using sample transport module, respectively. Second derivative spectra from 1134 to 2200nm were analyzed to separate hard and sound kernels using IQ square software. As the result, it was possible to separate of hard and sound kernels using near inflared analysis.