出展のご案内

研究概要

Research Progress on Predicting Taste Quality of Chinese Short Rice
by Near-infrared spectroscopy

研究機関名

Beijing Orient Food Technology and Development Center

http://www.graininstru.com/

代表者

Wang rui

本研究の主旨

According to the quality and characteristics of Chinese short rice, with cooperation between Satake Company and Beijing Orient Food Technology and Development Center, we developed the Rice Taste Analyzer, which applicable to the evaluation of Chinese paddy and rice. It is based on Near-infrared spectroscopy, using the strong multiple linear relationship between the material chemical composition and near-infrared spectral data, applying the PLS algorithm, established the mathematical model of protein, moisture, amylose on the chemical analysis values basis of hundreds of japonica and rice samples. Determine the rice taste point on the basis of artificial tasting evaluation, and built the evaluation model of rice taste, moisture, protein, and amylose. After calculation, it is verified that moisture R = 0.98, MCSE = 0.24, S.d = 0.07(Fig1); protein R = 0.92, MCSE = 0.28, S.d = 0.15(Fig2); amylose R = 0.76, MCSE = 1, S.d = 0.4(Fig3); taste value R = 0.71, MCSE = 2.9, S.d = 1(Fig4). The indicators of this instrument are in line with the requirements of relevant national standards, with rapid, objective, and nondestructive testing characteristics, it can evaluate the quality of raw materials and finish goods of rice in the course of Chinese paddy acquisition, storage, distribution and processing.

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