糙米加工过程中米粒吸水速度过快和饱和吸水是导致其物性劣化的主因，喷雾调质不仅可控制糙米吸水速度，还可充分利用胚芽生理活性高特性，然而喷雾调质对活性化糙米γ-氨基丁酸富集及扩散影响规律尚不清楚。本项目以喷雾调质试验为研究切入点，融合核磁共振驰豫检测和核磁共振成像分析等测量技术，阐明喷雾调质过程糙米各部分水分扩散特性。获取不同喷雾调质条件下糙米中γ-氨基丁酸含量数据，构建喷雾调质条件对γ-氨基丁酸富集协同影响数值模型，同时结合化学反应动力学方程及生长模型构建γ-氨基丁酸富集动力学模型，阐明喷雾调质对糙米中γ-氨基丁酸富集影响规律。采用糙米各部分γ-氨基丁酸含量数据，构建γ-氨基丁酸在糙米内部扩散动力模型，揭示浓度梯度和水分梯度对γ-氨基丁酸在糙米内部扩散的耦合效应。研究结果对谷物加工关键工作部件设计及工艺优化提供理论依据，丰富谷物品质改良研究的基础理论与方法。

Excessive water absorption rate and saturated water absorption of brown rice grains are the main reasons leading to the deterioration of their physical properties during the processing of brown rice. Spray conditioning can not only control the water absorption rate of brown rice, but also make full use of the high physiological activity of the embryo. However, it is not clear about the influence law of spray conditioning on the enrichment and diffusion of γ-aminobutyric acid in activated brown rice. In this project, the spray conditioning test is taken as the breakthrough point of the research, and the measurement techniques such as nuclear magnetic resonance relaxation detection and nuclear magnetic resonance imaging analysis are combined to clarify the moisture diffusion characteristics of each part of the brown rice during spray conditioning. The data of the γ-aminobutyric acid content of the brown rice under different spray conditioning conditions will be obtained, and the numerical model of the effect of spray conditioning conditions on the enrichment of the γ-aminobutyric acid will be established. At the same time, the dynamic model of γ-aminobutyric acid enrichment will be constructed by combining chemical reaction kinetics equations and growth model, and the influence law of spray conditioning on the enrichment of γ-aminobutyric acid in brown rice will be clarified. The dynamic model of γ-aminobutyric acid diffusion inside the brown rice will be established by using the data of γ-aminobutyric acid content of each part of brown rice, and the coupling effect of concentration gradient and water gradient on the γ-aminobutyric acid diffusion inside the brown rice will be revealed. The research results will provide theoretical basis for the design and process optimization of the key working components in grain processing and enrich the basic theories and methods of the grain quality improvement.