Correlational research of rice qualities after vacuum drying- atmosphere pressure tempering

LIU Bing; QIU Hong-juan; LIU Qiang; WAN Zhong-min; YANG Guo-feng; CHEN Jiang; Rose Prabin Kingsly Ambrose

doi:10.13386/j.issn1002-0306.2016.01.015

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Science and Technology of Food Industry > 2016 > (01): 121-125. > DOI: 10.13386/j.issn1002-0306.2016.01.015

LIU Bing, QIU Hong-juan, LIU Qiang, WAN Zhong-min, YANG Guo-feng, CHEN Jiang, Rose Prabin Kingsly Ambrose. Correlational research of rice qualities after vacuum drying- atmosphere pressure tempering[J]. Science and Technology of Food Industry, 2016, (01): 121-125. DOI: 10.13386/j.issn1002-0306.2016.01.015

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Correlational research of rice qualities after vacuum drying- atmosphere pressure tempering

College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics
Chengdu Grain Storage Research Institute
Kansas State University Department of Cereal Science and Industry

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Received Date: April 22, 2015

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Abstract

Abstract

A vacuum drying- atmospheric tempering experiment was used to investigate the effects of drying temperature and relative vacuum on drying qualities of paddy.Besides,the fissuring rate,the head rice rate and the texture quality were also analyzed by SEM( scanning electron microscope) of paddy which were under the different drying conditions.The results showed that the drying temperature and vacuum had significant effects on both the fissuring rate and the head rice rate. Besides,drying temperature,vacuum and their interaction had significant effects on rice texture properties( p < 0.01).The analysis also indicated that the fissuring rate had significantly positive correlation with their hardness,adhesiveness and gumminess of cooked rice( p < 0.01).And also a strong negative correlation between the head rice yield with hardness,adhesiveness and gumminess of cooked rice was found( p < 0.01),both of them had no significant correlation with elasticity,chewiness and cohesiveness.The results of the SEM showed that the degree of binding of starch granules and protein structure were sloppier,drying cracks was thicker,the number was larger with the higher drying temperature,the greater the relative degree of vacuum and the higher the drying rate.
- paddy,
- vacuum drying,
- head rice yield,
- texture properties,
- microstructure characteristics

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