作　　者： ; ;

机构地区： 广东药学院公共卫生学院

出　　处： 《粮食与饲料工业》 2004年第10期30-33,共4页

摘　　要： 研究了稻谷的品种、初始含水量、稻谷的类型(籼稻、粳稻和糯稻)和加工程度(原稻、糙米和白米)等因素对稻谷吸附与解吸等温线的影响。结果表明,不同品种的籼稻的吸附与解吸等温线间没有明显的差异;而初始含水量、稻谷的类型以及加工程度显著影响稻谷的吸附与解吸等温线。 The effects of the varieties, initial moisture contents, types ( e.g. indica, japonica and glutinous rice) and milling degree of rice on its adsorption and desorption isotherms were studied. The results showed that the isotherms between the different varieties of indica were not significantly different, but were significantly affected by their initial moisture contents, types and milling degrees.

关 键 词： 稻谷吸附 解吸等温线 初始含水量 稻谷类型 加工程度

领　　域： [轻工技术与工程] [轻工技术与工程]