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Exploration of the fitting of Peleg equation and its application in the semidry milling of the glutinous brown rice

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成果类型:
期刊论文
作者:
Guozhen Wang*;Jiejun Zhou;Xiaogang Luo;Bin Li;Qingyun Lyu;...
通讯作者:
Guozhen Wang
作者机构:
[Guozhen Wang; Jiejun Zhou; Bin Li; Qingyun Lyu; Wenping Ding] College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
[Xiaogang Luo] Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430205, China
[Li-Tao Tong] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China
通讯机构:
[Guozhen Wang] C
College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
语种:
英文
期刊:
Journal of Cereal Science
ISSN:
0733-5210
年:
2025
页码:
104153
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
In the semi-dry milling of rice, soaking is of great importance for the characters of rice flour. In this paper, the water absorption kinetics, hardness changes and related physicochemical properties of the glutinous brown rice (GBR) flour during soaking were studied to fit the Peleg equation. Different conditions (20–45°C, 0–12 h) were used in the soaking process of the GBR. The migration and distribution of water in the GBR during soaking process was analyzed by the low-field nuclear magnetic resonance (LF-NMR). Then, the regulation of wat...

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