We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Study on Rapid Detection of Degree of Freshness of Paddy Rice in China.
- Authors
Suping Yu; Cuixia Shi; Yue Zhang; Yan Gao; Dongping Yang
- Abstract
This paper describes research results and progress of rapid detection of the degree of freshness of paddy. We studied the changes of degree of freshness, fat acidity value and taste evaluated value of paddy under different storage conditions in the laboratory. The correlations between the degree of freshness, fat acidity value and taste evaluated value were analyzed. The results showed that there was a significant negative correlation (p < 0.01) between the degree of freshnessand fat acidity value. The correlation coefficient was -0.845. The degree of freshness was significantly positively correlated with the taste evaluated value, and most of the correlation coefficients were above 0.9. The nationwide investigation result of paddy's degree of freshness showed that there was an obvious distinction in the degree of freshness between newly harvested rice and rice harvested in previous years. The degree of distinction of indica rice achieved 85%. Due to its special reasons, japonica rice had a lower degree of distinction, but it also reached 75%.
- Subjects
RICE; ACIDITY; HARVESTING; RICE storage; COEFFICIENTS (Statistics)
- Publication
Julius-Kühn-Archiv, 2018, Issue 463, p400
- ISSN
1868-9892
- Publication type
Article
- DOI
10.5073/jka.2018.463.088