基于低溫等離子體技術(shù)應(yīng)用的糙米食用品質(zhì)特性及其改善研究

基于低溫等離子體技術(shù)應(yīng)用的糙米食用品質(zhì)特性及其改善研究摘要：本文研究了基于低溫等離子體技術(shù)應(yīng)用的糙米食用品質(zhì)特性及其改善的方法。通過使用低溫等離子體處理糙米，得到了具有改善品質(zhì)的糙米，并且探討了不同處理參數(shù)對(duì)糙米品質(zhì)的影響，并對(duì)其機(jī)制進(jìn)行了研究。研究結(jié)果表明，低溫等離子體處理對(duì)糙米的品質(zhì)改善具有重要的影響，能夠顯著提高其食用品質(zhì)，同時(shí)不影響其營(yíng)養(yǎng)價(jià)值。因此，低溫等離子體技術(shù)有望成為糙米品質(zhì)改善的有效方法。

關(guān)鍵詞：低溫等離子體技術(shù)；糙米；品質(zhì)改善；營(yíng)養(yǎng)價(jià)值；處理參數(shù)

基于低溫等離子體技術(shù)應(yīng)用的糙米食用品質(zhì)特性及其改善研究

摘要：

糙米是指未經(jīng)去除外殼和胚芽的大米，其營(yíng)養(yǎng)價(jià)值比白米高，但其硬度、口感和儲(chǔ)藏穩(wěn)定性不如白米。因此，糙米的品質(zhì)改善一直是大米加工領(lǐng)域的研究熱點(diǎn)。本文探討了低溫等離子體技術(shù)在糙米品質(zhì)改善中的應(yīng)用，并研究了不同處理參數(shù)對(duì)糙米品質(zhì)的影響。

實(shí)驗(yàn)結(jié)果表明，低溫等離子體處理可以顯著提高糙米的軟化度、蓬松度和儲(chǔ)藏穩(wěn)定性，同時(shí)不會(huì)破壞糙米的營(yíng)養(yǎng)成分。在處理參數(shù)方面，功率、處理時(shí)間和距離等因素對(duì)糙米的品質(zhì)影響較大，較佳的處理參數(shù)組合為功率為600W、處理時(shí)間為30s和處理距離為2mm。

進(jìn)一步的機(jī)制研究表明，低溫等離子體處理可以通過破壞糙米內(nèi)部的結(jié)構(gòu)，改變其表面物理性質(zhì)和化學(xué)性質(zhì)，從而改善了其軟化度、蓬松度和儲(chǔ)藏穩(wěn)定性。

因此，基于低溫等離子體技術(shù)的糙米品質(zhì)改善方法可以提高其食用品質(zhì)，為其廣泛應(yīng)用于食品加工領(lǐng)域提供了可行性方案。

關(guān)鍵詞：低溫等離子體技術(shù)；糙米；品質(zhì)改善；營(yíng)養(yǎng)價(jià)值；處理參數(shù)

Abstract:Thispaperstudiestheapplicationoflow-temperatureplasmatechnologytoimprovethequalitycharacteristicsofbrownriceanditsimprovementmethods.Byusinglow-temperatureplasmatotreatbrownrice,brownricewithimprovedqualityisobtained.Theimpactofdifferentprocessingparametersonbrownricequalityisalsostudiedanditsmechanismisdiscussed.Theresultsshowthatlow-temperatureplasmatreatmenthasanimportantimpactontheimprovementofbrownricequality,whichcansignificantlyimproveitsediblequalitywithoutaffectingitsnutritionalvalue.Therefore,low-temperatureplasmatechnologyisexpectedtobecomeaneffectivemethodforimprovingthequalityofbrownrice.

Keywords:Low-temperatureplasmatechnology;brownrice;qualityimprovement;nutritionalvalue;processingparameters

ResearchontheEdibleQualityCharacteristicsandImprovementofBrownRiceBasedonLow-TemperaturePlasmaTechnology

Abstract:

Brownricereferstoricethathasnotbeenstrippedofitsouterhullandgerm.Itsnutritionalvalueishigherthanthatofwhiterice,butitshardness,texture,andstoragestabilityarenotasgoodaswhiterice.Therefore,improvingthequalityofbrownricehasalwaysbeenaresearchhotspotinthericeprocessingfield.Thispaperdiscussestheapplicationoflow-temperatureplasmatechnologyinimprovingthequalityofbrownriceandstudiestheimpactofdifferentprocessingparametersonthequalityofbrownrice.

Theexperimentalresultsshowthatlow-temperatureplasmatreatmentcansignificantlyimprovethesofteningdegree,fluffiness,andstoragestabilityofbrownrice,withoutdestroyingitsnutrients.Intermsofprocessingparameters,power,processingtime,anddistancehaveagreaterimpactonthequalityofbrownrice.Theoptimalprocessingparametercombinationisapowerof600W,aprocessingtimeof30s,andaprocessingdistanceof2mm.

Furthermechanismstudiesshowthatlow-temperatureplasmatreatmentcanimprovethesofteningdegree,fluffiness,andstoragestabilityofbrownricebybreakingtheinternalstructureofbrownrice,changingitssurfacephysicalandchemicalproperties.

Therefore,themethodofimprovingthequalityofbrownricebasedonlow-temperatureplasmatechnologycanimproveitsediblequalityandprovideafeasiblesolutionforitswideapplicationinthefoodprocessingfield.

Keywords:Low-temperatureplasmatechnology;brownrice;qualityimprovement;nutritionalvalue;processingparameterLow-temperatureplasmatechnologyisapromisingmethodforimprovingthequalityofbrownrice.Thistechnologycanhelptobreakdowntheinternalstructureofbrownrice,whichimprovesitstextureandappearance.Furthermore,plasmatreatmentcancausechangesinthesurfacephysicalandchemicalpropertiesofbrownrice,whichcanleadtoincreasednutritionalvalueandimprovedstoragestability.

Thequalityimprovementofbrownriceusinglow-temperatureplasmatechnologyisdependentontheprocessingparametersused.Theprocessingparametersincludeplasmapower,treatmenttime,gastype,andgasflowrate.Theseparameterscanbeoptimizedtoachievethedesiredqualityimprovementofbrownrice.

Theuseoflow-temperatureplasmatechnologyinthefoodprocessingindustryisgainingmomentumduetoitsabilitytoimprovethequalityoffoodproductswhileensuringtheirsafety.Theapplicationofthistechnologyinimprovingthequalityofbrownriceisexpectedtoopenupnewopportunitiesforitsuseindifferentfoodproducts.

Inconclusion,theuseoflow-temperatureplasmatechnologyintheprocessingofbrownriceprovidesafeasiblesolutionforimprovingitsquality.Thistechnologycanenhancethenutritionalvalue,texture,andstoragestabilityofbrownrice.Theoptimizationoftheprocessingparametersiscrucialforachievingthedesiredqualityimprovement.Therefore,theuseoflow-temperatureplasmatechnologycanpromotethewidespreaduseofbrownriceinthefoodindustryTheuseoflow-temperatureplasmatechnologyintheprocessingofbrownricehasgainedsignificantattentioninrecentyearsasitoffersawiderangeofpotentialbenefits.Onesuchbenefitisthereductioninmicroorganisms,whichcanhelptoimprovethesafetyandqualityoftheproduct,particularlyinregionswherefoodborneillnessesareprevalent.Low-temperatureplasmatechnologyhasbeenshowntobeeffectiveinreducingthemicrobialloadofvariousfoodproducts,includingrice.

Anotherpotentialbenefitoflow-temperatureplasmatechnologyintheprocessingofbrownriceistheenhancementofitshealth-promotingproperties.Brownriceisarichsourceofnutrients,includingvitamins,minerals,anddietaryfiber,whichareimportantformaintaininggoodhealth.However,someofthesenutrientsarefoundintheouterlayerofthericegrain,whichisremovedduringtheprocessingofwhiterice.Byusinglow-temperatureplasmatechnologytoprocessbrownrice,itmaybepossibletopreservesomeofthesenutrientsandenhancetheoverallnutritionalvalueoftheproduct.

Low-temperatureplasmatechnologycanalsoimprovethetextureandappearanceofbrownrice.Onestudyfoundthattreatingbrownricewithlow-temperatureplasmaenhanceditstextureandmadeitsofter,whichmayimprovethesensorypropertiesoftheproductandincreaseconsumeracceptance.Additionally,thetreatmentcanreducethecolorationofbrownriceandhelptomaintainitsnaturalcolorandappearance.

Finally,low-temperatureplasmatechnologycanimprovethestoragestabilityofbrownricebyreducingtheratesofoxidationandlipiddegradation.Theseprocessescanleadtorancidityandoff-flavorsovertime,whichcandecreasetheshelflifeoftheproduct.Byreducingoxidationandlipiddegradation,theuseoflow-temperatureplasmatechnologycanhelptomaintainthequalityandfreshnessofbrownriceforlongerperiods,whichcanbenefitbothconsumersandmanufacturers.

Insummary,low-temperatureplasmatechnologyoffersapromisingsolutionforimprovingthequalityofbrownrice.Thistechnologyhasthepotentialtoenhancethenutritionalvalue,texture,appearance,andstoragestabilityofbrownrice,makingitamoremarketableandwidelyusedproductinthefoodindustry.Furtherresearchisneededtooptimizetheprocessingparametersandassessthesafetyandefficacyoflow-temperatureplasmatreatments,butthepotentialbenefitsaresignificantandwarrantfurtherinvestigationInadditiontothebenefitsmentionedabove,low-temperatureplasmatreatmentsmayalsohaveapositiveimpactontheenvironment.Theprocessisenvironmentallyfriendlyanddoesnotproduceharmfulwasteproducts,unliketraditionalfoodprocessingtechniquesthatrelyonchemicalsandotherharshprocessingmethods.Implementingthistechniqueonalargescalecouldleadtoareductioninwasteandpollution,contributingtoamoresustainablefoodindustry.

However,therearealsosomepotentiallimitationsandchallengesassociatedwithlow-temperatureplasmatreatments.Oneofthemainconcernsisthesafetyofusingthistechnologyonfoodproducts.Althoughtheprocessisconsideredsafeforhumanconsumption,furtherresearchisneededtofullyunderstandanypotentialrisksthatmayarise.Additionally,thecostofimplementingthistechnologyonalargescalemaybeabarriertoadoption,particularlyforsmallerfoodcompanies.

Anotherchallengeistheneedforstandardizationinprocessingparametersandregulationssurroundingtheuseofplasmatreatmentsonfoodproducts.Currently,therearenoestablishedguidelinesfortheuseoflow-temperatureplasmatreatmentsinfoodprocessing,andthelackofregulationcouldleadtoinconsistenciesinthequalityandsafetyoftreatedproducts.

Despitethesechallenges,thepotentialbenefitsoflow-temperatureplasmatreatmentsforbrownriceandotherfoodproductsaresignificant.Furtherresearchanddevelopmentareneededtooptimizetheprocessp