Study on rapid detection of degree of freshness of paddy rice in China
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...
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| Format: | Article |
| Language: | deu |
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Julius Kühn-Institut
2018-11-01
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| Online Access: | https://www.openagrar.de/receive/openagrar_mods_00078026 |
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| author | Yu, Suping Shi, Cuixia Zhang, Yue Gao, Yan Yang, Dongping |
| author_facet | Yu, Suping Shi, Cuixia Zhang, Yue Gao, Yan Yang, Dongping |
| author_sort | Yu, Suping |
| collection | DOAJ |
| description | 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%. |
| first_indexed | 2024-03-09T03:06:57Z |
| format | Article |
| id | doaj.art-5b211bd7e698474bab203923a945d1af |
| institution | Directory Open Access Journal |
| issn | 1868-9892 2199-921X |
| language | deu |
| last_indexed | 2024-03-09T03:06:57Z |
| publishDate | 2018-11-01 |
| publisher | Julius Kühn-Institut |
| record_format | Article |
| series | Julius-Kühn-Archiv |
| spelling | doaj.art-5b211bd7e698474bab203923a945d1af2023-12-04T06:35:07ZdeuJulius Kühn-InstitutJulius-Kühn-Archiv1868-98922199-921X2018-11-01463140040610.5073/jka.2018.463.088Study on rapid detection of degree of freshness of paddy rice in ChinaYu, Suping0Shi, Cuixia1Zhang, Yue2Gao, Yan3Yang, Dongping 4Beijing Oriental Food Technical and Development Center, ChinaBeijing Oriental Food Technical and Development Center, ChinaBeijing Oriental Food Technical and Development Center, ChinaBeijing Oriental Food Technical and Development Center, ChinaBeijing Oriental Food Technical and Development Center, ChinaThis 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%.https://www.openagrar.de/receive/openagrar_mods_00078026paddydegree of freshnessfat acidity valuetaste evaluated value |
| spellingShingle | Yu, Suping Shi, Cuixia Zhang, Yue Gao, Yan Yang, Dongping Study on rapid detection of degree of freshness of paddy rice in China Julius-Kühn-Archiv paddy degree of freshness fat acidity value taste evaluated value |
| title | Study on rapid detection of degree of freshness of paddy rice in China |
| title_full | Study on rapid detection of degree of freshness of paddy rice in China |
| title_fullStr | Study on rapid detection of degree of freshness of paddy rice in China |
| title_full_unstemmed | Study on rapid detection of degree of freshness of paddy rice in China |
| title_short | Study on rapid detection of degree of freshness of paddy rice in China |
| title_sort | study on rapid detection of degree of freshness of paddy rice in china |
| topic | paddy degree of freshness fat acidity value taste evaluated value |
| url | https://www.openagrar.de/receive/openagrar_mods_00078026 |
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