頁籤選單縮合
題名 | 稻穀在貯藏期間理化性狀變化之研究=Changes in the Physicochemical Properties of Paddy Rice During Storage |
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作者姓名(中文) | 許愛娜; | 書刊名 | 臺中區農業改良場研究彙報 |
卷期 | 95 2007.06[民96.06] |
頁次 | 頁61-76 |
分類號 | 434.119 |
關鍵詞 | 稻穀; 貯藏; 理化性狀; Paddy rice; Storage; Physicochemical properties; |
語文 | 中文(Chinese) |
中文摘要 | 以六個不同米質水稻品種的稻穀為試驗材料,利用室溫及10℃兩種溫度處理,探討在兩年貯藏期間之米質理化性狀表現,發現期作間、溫度處理與品種間皆會有明顯差異存在,同時降低貯藏溫度確實有助於延緩劣變。理化性狀中較明顯之變化是出現在pH值、凝膠展延性與透明度,前兩者會隨貯藏時期增加而明顯下降,而後者之等級數則為增加即較不透明。故在進行稻穀樣品整體新鮮程度比較時,pH質與凝膠展延性是主要依據之判別性狀,米粒透明度則可作為輔助之判別性狀。 |
英文摘要 | Six different quality rice varieties stored at room temperature and 10℃ for 24 months. The results showed that the physicochemical properties showed a significant difference between rice crops and temperature treatments as well as among varieties. Low temperature would slow down the deterioration. Among all investigated characters, the pH value and gel consistency showed more significant difference. And both of them decreased during storage, so they could be used to compare the degree of freshness of paddy rice. On the other hand, translucency of milled rice became worse during storage. It also could be considered as a assisting determinative characters. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。