Abstract
The hardness of cooked rice is one of the most important criteria which determine the rice quality. The commonly used near-infrared reflectance (NIR) method is still in argument due to its indirectness and possible error. In this paper, a mechanical method was proposed and its principle, automation, components and operative reliability were evaluated and compared with the NIR method. The results showed that the mechanical testing method can accurately detect the rice quality and were consistent with the NIR testing data. This new mechanical method can be effectively used in rice quality testing and branding with the advantage of simplicity, accuracy and reliability.
Highlights
Rice is one of the most important food crops in China, and China is the biggest country of production and consumption of rice
The results showed that the mechanical testing method can accurately detect the rice quality and were consistent with the near-infrared reflectance (NIR) testing data
The Taste Analyzer has been developed to test the rice quality [6], which is based on the NIR (Near-Infrared Reflectance) technique, analyzes the rice quality components, and indirectly get the appearance, hardness, viscosity, equilibrium degree and taste data of rice., This method obtains the result from conversion of a rage of experiential formulas, not through the press the rice directly to get the testing result, so its analysis result is not very precise
Summary
Rice is one of the most important food crops in China, and China is the biggest country of production and consumption of rice. The existing detection methods of rice hardness are sensory evaluation [2] and physical-chemical analysis [3] The former has established a series of the evaluation standards, and these have some guiding effects to the rice quality testing. The Taste Analyzer has been developed to test the rice quality [6], which is based on the NIR (Near-Infrared Reflectance) technique, analyzes the rice quality components (protein, starch, oil, sugar and water etc), and indirectly get the appearance, hardness, viscosity, equilibrium degree and taste data of rice., This method obtains the result from conversion of a rage of experiential formulas, not through the press the rice directly to get the testing result, so its analysis result is not very precise Another technique is use the Image Reconstruction based on Analytic Method to test the brightness and glossiness of rice, to be brief is through the appearance to judge the eating quality of cooked rice [7]. The establishment of a new method and technique to reflect accurately the rice hardness and other characteristic parameters is very important for rice grade identification and quality breeding through modern genetic engineering
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