引用本文:刘 明,孟 宁,朱运恒,刘艳香,张培茵,谭 斌,方秀利.低温等离子体技术改善糙米蒸煮品质工艺优化及热力学特性研究[J].粮油食品科技,2020,28(2):49-54.
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低温等离子体技术改善糙米蒸煮品质工艺优化及热力学特性研究
刘 明1, 孟 宁1,2, 朱运恒1, 刘艳香1, 张培茵2, 谭 斌1, 方秀利1
1.国家粮食和物资储备局科学研究院 北京 100037;2.哈尔滨商业大学 旅游烹饪学院 黑龙江 哈尔滨 150076
摘要:
为解决糙米蒸煮时间长、口感粗糙等问题,提出以低温等离子体处理糙米的新技术。以糙米为原料,探究低温等离子体工艺中辉光强度、处理时间和水分含量对糙米蒸煮时间和固形物损失率的影响规律,并通过差示扫描量热法(DSC)分析白米、糙米和低温等离子体处理后糙米的热力学性质。在单因素实验的基础上采用正交实验优化得到的低温等离子体工艺参数为:辉光强度1.8 A,处理时间2 min,水分含量9.33%,在此条件下蒸煮时间为25.31 min,固形物损失率为19.18 mg/g。热力学实验分析发现低温等离子体处理可以降低糙米的热相变温度、终止温度和焓值。可为低温等离子技术在糙米生产中应用提供参考。
关键词:  低温等离子体  糙米  蒸煮品质  工艺优化  热力学特性
DOI:
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基金项目:
Process optimization and thermodynamic property analysis of brown rice cooking quality improvement by low temperature plasma technology
Abstract:
In order to solve the problems of long cooking time and rough taste of brown rice, a new technology based on low temperature plasma treatment was put forward. Taking brown rice as raw material, the effects of glow intensity, treatment time and moisture content in low-temperature plasma processing on cooking time and solid loss rate of brown rice were studied, and the thermodynamic properties of white rice, brown rice and low-temperature plasma treated brown rice were analyzed by DSC. On the basis of single factor experiment, orthogonal experiment parameters of optimizing the low-temperature plasma process was glow intensity 1.8a, treatment time 2 min, moisture content 9.33%, then cooking time was about 25.31 min under this condition, solid loss rate was 19.18 mg/g. Thermodynamic analysis shows that low temperature plasma treatment can reduce the thermal phase transition temperature, termination temperature and enthalpy of brown rice. The results can be used as reference for low temperature plasma in brown rice production.
Key words:  low temperature plasma  brown rice  cooking quality  process optimization  thermodynamic characteristic