靳志强,王顺喜.基于品质评价的玉米微波灭霉工艺参数选择[J].农业机械学报,2013,44(4):163-170.
Jin Zhiqiang,Wang Shunxi.Parameter Selection of Mould Inactivation by Microwave Processing Based on Quality Evaluation of Maize[J].Transactions of the Chinese Society for Agricultural Machinery,2013,44(4):163-170.
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基于品质评价的玉米微波灭霉工艺参数选择   [下载全文]
Parameter Selection of Mould Inactivation by Microwave Processing Based on Quality Evaluation of Maize   [Download Pdf][in English]
  
DOI:10.6041/j.issn.1000-1298.2013.04.029
中文关键词:  玉米  微波灭霉  因子分析  品质评价
基金项目:“十二五”国家科技支撑计划资助项目(2011BAD26B04)
作者单位
靳志强 中国农业大学
长治学院 
王顺喜 中国农业大学 
中文摘要:测定了不同微波条件处理的玉米样品关于种子品质和加工品质的13项品质指标,采用隶属函数法对各项指标数据进行转换,通过因子分析法对玉米品质进行综合评价,在此基础上选择最优的玉米微波灭霉工艺参数。结果表明,隶属函数法同时考虑到玉米品质指标对评价体系的正、负影响,采用该方法转换的数据适于因子分析;经因子分析提取出影响玉米品质评价的4个公因子依次是生理生化因子、黏度特性因子、淀粉含量及组成因子和糊化特性因子,累积方差贡献率为94.45%;玉米品质综合评价结果显示,玉米品质变化是玉米初始含水率、微波处理温度和处理时间共同作用的结果,当玉米初始含水率为13.8%、18.4%和22.6%时,宜采用70℃(14 min)、50℃(22 min)和60℃(18 min)的微波灭霉工艺参数。
Jin Zhiqiang  Wang Shunxi
China Agricultural University;Changzhi University;China Agricultural University
Key Words:Maize  Microwave sterilization  Factor analysis  Quality evaluation
Abstract:To reduce thermal damage to maize quality caused by microwave sterilization, firstly 13 parameters of seed quality and processing quality of maize were determined, secondly the data matrix was converted by the method of subordinate function, and then the comprehensive evaluation of the quality of maize was performed by factor analysis. On this basis, the optimal parameters of mould inactivation by microwave processing were selected. The results indicated that, the method of subordinate function could integrate the positive and negative characteristics in the synthetical evaluation, so the matrix converted with this method was suitable for factor analysis. Four factors affecting quality evaluation of maize were extracted and their cumulative variance was 94.45%, which were physiological and biochemical characteristics factor, viscosity property factor, content and composition of starch factor and pasting property factor in sequence. The synthetical quality evaluation of maize suggested that,maize quality changes resulted from the interaction of the initial moisture content of maize, microwave processing temperature and processing time. Therefore, microwave processing parameters, namely, 70℃(14 min), 50℃(22min) and 60℃(18 min) should be respectively adopted when the initial moisture content of maize were 13.8%, 18.4% and 22.6%.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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