1) moisture conditioning of brown rice
糙米加湿调质
1.
The water for the moisture conditioning of brown rice was signed by isotope tracing of H32O;the water absorption rate of each layer sample of the treated brown rice was counted by calculating the CPM.
3%)为原料,应用同位素示踪技术研究糙米加湿调质后均质时间对各层水分分布的影响规律。
2) brown rice condition
糙米调质
1.
The edible quality of short-grain rice before and after brown rice condition by ultrasonic wave humidifier was compared.
研究结果表明,采用碱性水对糙米调质后大米的食用品质得到一定的改善,大米淀粉的初始糊化温度有所降低,米汤的pH值有所提高,米饭的黏度/硬度比提高了8。
3) moisture conditioning
加湿调质
1.
Effect of moisture conditioning treatment on milling characteristic of brown rice;
糙米加湿调质对其碾米性能影响的试验研究
2.
Influence of moisture conditioning parameters of brown rice on compression strength of kernel
糙米加湿调质参数对籽粒抗压强度的影响
3.
The energy consumption,broken rice rate,and percent cracked rice during rice milling of the experimental materials after the moisture conditioning were examined.
5%的糙米为原料,采用不同一次加湿量将糙米加湿调质,并对试验样进行了碾米试验研究,测试了碾米加工的能耗、碎米率及裂纹率,研究证实糙米最佳一次加湿量在1。
4) texture of brown rice
糙米质地
1.
In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.
为在理论上明确辽宁省不同年代育成水稻品种食味状况及其与糙米质地的关系,以著名优质品种辽粳294为对照,通过品尝试验与食味记分析两种方法分析了直、弯两种穗型记30份试材的食味,并分析了充实糙米类别。
6) Mineral elements in brown rice
糙米矿质元素
补充资料：调湿
分子式：
CAS号：
性质：指将气体的湿度和温度调整到预定的要求。调湿包括增湿和减湿，其过程主要是气体与水的相互作用，同时进行水汽与热量的传递。为保持气体连续维持所预定的湿度，多将增湿与减湿组合起来，用自动控制来调整。若调整的气体为空气时,则称之为空气调节。
CAS号：
性质：指将气体的湿度和温度调整到预定的要求。调湿包括增湿和减湿，其过程主要是气体与水的相互作用，同时进行水汽与热量的传递。为保持气体连续维持所预定的湿度，多将增湿与减湿组合起来，用自动控制来调整。若调整的气体为空气时,则称之为空气调节。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条