A visualization and quantification method to evaluate the water-absorbing characteristics of rice

文献类型： 外文期刊

第一作者： Hu, Zhanqian

作者： Hu, Zhanqian;Yang, Hua;Chama, Mamoun;Huang, Jianying;Hu, Zhanqian;Fang, Changyun;Lu, Lin;Hu, Xianqiao;Du, Bai;Zhu, Zhiwei

作者机构：

关键词： Rice; Image analysis; Soaking; Expansion; Water absorption

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 331 卷

页码：

收录情况： SCI

摘要： A visualization and quantification image analysis method is developed to evaluate the water-absorbing characteristics of rice. A projected image of soaked rice was obtained by a scanner in real time, the expansion ratio of the soaked rice in the projected image was calculated with computer software, and the change in the internal structure was analyzed. The results showed that water absorption had a positive correlation with expansion and the cracks occurred in the internal structure of rice could accelerate the water absorption. The maximum expansion ratio of Japonica rice gradually increased with increased milling time, but that of Japonica glutinous rice was not significantly different (P > 0.05). A high soaking temperature shortened the time to reach the maximum expansion ratio and resulted in a lower expansion ratio in the Indica and Indica glutinous rice but had no significant effect (P > 0.05) in the Japonica and Japonica glutinous rice.

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