摘要
针对贮存后稻谷碾米后碎米率高的问题,研究糙米加湿调质工艺参数对整精米率的影响规律。以糙米的初始含水率、加湿量、均质时间为考察因素,以整精米率为评价指标,采用三因素五水平二次旋转正交组合试验设计,利用SAS软件建立整精米率的数学模型,分析各参数组合对整精米率的影响规律。结果表明:对糙米的加湿调质可以提高稻谷的整精米率,得到了低水分糙米加湿调质的最佳组合参数。
The influence of moisture conditioning parameters of brown rice, including initial moisture, moisture added and conditioning time, to the head rice percentage （HRP） was studied. Using HRP as experimental index, a quadratic orthogonal rotation combination designed experiment of 3 factor × 5 level was carried out. SAS software founded the mathematical model of HRP. Results show that the moisture conditioning exhibits positive effects to increase the HRP. The optimum moisture conditioning parameter combination for low moisture （ 〈 14% ） brown rice is offered.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第3期1-3,共3页
Journal of the Chinese Cereals and Oils Association
关键词
糙米
加湿调质
碾米
整精米率
brown flee, moisture conditioning, rice milling,head flee percentage
