The Effect of Ultraviolet Irradiation on the Stability of Embryo Rice
作者：
姜蓓;吕庆云;周坚;金刚强;陈轩
作者机构：
[Jiang B.; 陈轩] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan, 430023, China
[姜蓓] Quzhou Kumisainuo Food Machinery Manufacturing Corporation, Quzhou, 324000, China
[Lü Q.; 周坚] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan, 430023, China
In order to improve the stability of embryo rice, UV irradiation was used to stabilize the embryo rice. The single-factor experiment and response surface analysis were used to study the effect of ultraviolet irradiation on the lipase inactivation rate of with embryorice, and the changes of water loss rate, broken rice rate and burst waist rate of embryo rice were also investigated. The results showed that the best condition of UV irradiation was 11.50 min, the irradiation distance was 4.5 cm, and the initial moisture content was 13%. At this ti...
