糙米浸泡吸水与微量吸水动力学比较研究

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摘要：糙米发芽前的吸水是导致发芽糙米裂纹产生的根本原因。为降低发芽糙米爆腰率，改善其萌发工艺，基于Peleg方程，探讨了糙米在浸泡吸水和微量吸水两种吸水模式下的动力学性质，分别建立了动力学方程，并比较了两种吸水模式制备的发芽糙米的爆腰率。试验结果表明，Peleg方程能较好地描述糙米的两种吸水性质，相对误差E

关键词：糙米；浸泡吸水；微量吸水；动力学；爆腰率；Peleg方程

中图分类号：TS201.2 文献标识码：A DOI：10.16465/j.gste.cn431252ts.20220224

Comparation on Kinetics of Water Absorption of Brown Rice under Micro-addition and Immersion

Xie Dan， Jian Wei， Sun Yiwen， Liu Xuan

（ Zhejiang Grain Science Research Institute Co.， Ltd.， Hangzhou， Zhejiang 310012 ）

Abstract： The water absorption of brown rice before germination was the root reason for cracks in germinated brown rice. In order to reduce the crack percentage of germinated brown rice and improve its germination process， based on the Peleg equation， the kinetic properties of brown rice under immersion and micro-addition were discussed. Kinetic equations were established respectively， and the crack percentage of germinated brown rice under two water absorption modes was compared. The test results showed that the Peleg equation could adequately describe the water absorption properties of brown rice under two patterns， and the percentage deviation modulus（E） was less than 10%. The constant K1 and the slope K2 of the Peleg equation showed that different brown rice had different kinetic properties of water absorption； Different water absorption patterns of brown rice had different K1 and K2， and the constant K1 of the micro-addition was greater than that of the immersion. By comparing the crack percentage of germinated brown rice under two water absorption modes， the test results showed that the microaddition method could effectively improve the crack percentage of germinated brown rice， which was beneficial to the subsequent processing.

Key words： brown rice， immersion， micro-addition， kinetics， crack percentage， peleg equation

糙米是稻谷经过加工，脱去稻壳后的颖果，糙米中含有丰富的维生素、蛋白质、矿物质等营养成分[1]。（剩余5214字）