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Effect of Flour-Blasting Brown Rice on Reduction of Cooking Time and Resulting Texture
Effect of Flour-Blasting Brown Rice Reduction of Cooking Time Resulting Texture
2014/5/23
Long-grain nonparboiled, long-grain parboiled, and American basmati-type brown rice were bombarded with parboiled rice flour particles to create microperforations on the water-resistant outer layer of...
Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown rice endosperm and cook the rice in a shorter time. T...
糙米三点弯曲破碎力学性能试验分析（Experiment Analysis on Three-point Bending Breaking Force of Brown Rice）
糙米 腹部 背部
2010/12/29
分别以糙米的腹部、背部作为承压面，对糙米的三点弯曲破碎力学性能进行了测试。测试结果表明，籽粒腹部、背部的三点弯曲破碎力和破碎力的分布特性存在一定的差异性，即腹部作为承压面的破碎力分布区域较分散，呈现多峰分布，而背部作为承压面的破碎力呈现集中分布的特性；腹部作为承压面的抗弯强度和弹性模量均大于背部，而其断裂能却小于背部。糙米的加工品质与其三点弯曲破碎力学性能之间亦存在一定的相关关系。
真空干燥条件对稻米食味品质的影响（Effect of Vacuum Drying Conditions on Brown Rice Taste Quality）
稻谷 真空干燥 食味品质
2009/11/24
通过食味仪测量糙米理化指标数据,借鉴精米模型,利用系数重估法得出糙米主要成分含量与食味值的关系式。采用二次正交旋转组合设计方案，在控制干燥时间直至稻谷含水率达15%左右的基础上，建立了糙米食味值的数学模型。研究表明， 干燥温度、初始含水率和真空度是影响稻米真空干燥食味品质的3个重要因素,对食味值的影响从大到小依次顺序为干燥温度、初始含水率、真空度，且前二者与食味值呈负相关，后者与之呈正相关。
Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections
3D rice section
2009/7/8
A three-dimensional (3D) visualization technique was developed to visualize the distributions of protein and starch inside the whole body of a brown rice grain. The automatic precision microtome syste...
Process for Producing Brown Rice with Increased Accumulation of GABA Using High-pressure Treatment and Properties of GABA-increased Brown Rice
GABA brown rice high-pressure treatment
2008/4/20
Brown rice is commonly considered to have an effect on various diseases including life-style related diseases. Pre-germinated brown rice is characterized by its easier cooking properties and better ta...