| Rice is the main food for Chinse people.However,there are many varieties of rice in our country,and the quality varies greatly,which makes it difficult for consumers to discriminate rice on the market.With the development of society and economy and the ever-increasing standard of living of the people,consumers have higher requirements on the quality of rice.Therefore,it is very important for the quality analysis and rapid detection of rice.In the meantime,as a major producer of rice,the detection technology for improving the quality of rice in our country will enable our country to be more competitive in the international market.Using the image processing technology,texture detection technology and other advanced detection equipment,we can quickly and accurately obtain the accurate quality of rice information.The relationship between physicochemical properties and the edible quality of rice was analyzed in this paper.The application of image processing technology in the alkaline elimination test was studied.The analysis of the relationship between alkali spreading value and food quality of rice was conducted.The relationship between the physicochemical properties and the edible quality of rice was studied in this article.In this study,the relationship between the physicochemical properties and edible quality of japonica rice,indica rice and glutinous rice in 10 different habitats was measured and analyzed.The physicochemical test,texture test and RVA gelatinization test were done to analyze the relationship.The physicochemical indexes of rice are protein content,amylose content,fatty acid value,fat content,moisture content.The edible quality was evaluated by peak viscosity,final viscosity,initial gelatinization temperature,rice hardness,cohesion,adhesiveness,resilience and chewiness.The results showed that there was a significant negative correlation between rice protein content and dry matter of rice soup(P<0.05);the amylose content was positively correlated with the iodine value of rice soup(P<0.01);there was a significant negative correlation between crude fat content and rice expansion volume(P<0.01).After the RVA gelatinization,there was a significant positive correlation between amylose content and peak viscosity and final viscosity(P<0.05),and positively correlated between amylose content and recovery value(P<0.01).There was a significant positive correlation between the initial gelatinization temperature and the protein content(P<0.01).There was a significant positive correlation between amylose content and hardness,cohesion,adhesiveness and resilience of rice(P<0.01).The fatty acid value was negatively correlated with hardness,adhesive property and chewiness(P<0.05).The results showed that there were significant differences among different rice,among which the amylose content of rice was the most important factor affecting the quality of rice.The other physicochemical indexes also had some correlation with the edible quality of rice.The experimental results showed that there were differences between different varieties and quality of rice,and there were correlations between the physicochemical properties of rice and its edible quality.The effect of image processing technology on the elimination of rice alkali was studied.The rice images in the alkali elimination test were extracted.The MATLAB image processing software was used to perform noise reduction,enhancement,contour extraction and threshold segmentation of rice alkali spreading images.The experimental results showed that choosing the Canon LiDE220 color scanner to obtain the original image of the rice alkali elimination test was easy to operate and the collected images were in good condition.The effect of different image processing methods on the image was significantly different.Using the median filter was more effective than the mean filter in denoising the rice image,and it did not blur the edges of the image while reducing the image noise.Using the histogram equalization enhancement could make a good distinction between the target and background of the image.Compared to Roberts operator and Laplacian operator,Canny operator was more clear and accurate in extracting contour edges.As for threshold segmentation method,the histogram bimodal threshold segmentation method could obtain unresolved center residual rice in the rice alkali decontamination image,and the maximum between-class variance method could obtain a complete rice alkali depletion region.The research showed that after image processing,the characteristics of rice alkali removal images were more easily extracted and the image information was clearer.A new fractionation standard for alkali spreading value based on the image processing technology was established.The effect of the concentration of KOH solution and temperature on the alkali elimination test of rice was explored.The relationship between the consumption of rice alkali and its edible quality was studied.Extracting the characteristic parameters of the three parts of the initial area of the rice,the overall digestion area and the residual area of the center undigested area,a new alkali spreading value standard was establishes by using the SPSS software to analyze statistical data.The fully combinatorial tests of alkali elimination at different temperatures and different KOH concentrations were done.The physicochemical tests,RVA gelatinization characteristics tests,and texture tests were performed.The test results showed that the concentration of KOH solution had a significant effect on the alkali elimination test of rice.The higher the concentration was,the faster the rice digested.The effect of temperature on the alkali consumption of rice was not obvious.In the 0.5 mol/L KOH solution and at 35?,the difference between the alkali spreading images of different varieties of japonica rice was greatest.The amylose contents of the seven rice varieties were significantly different,and the elasticity,cohesiveness and chewiness of the rice all had significant differences(P<0.05).There were some differences in the disintegration values of several kinds of rice in RVA gelatinization characteristics.There was a significant positive correlation between alkali spreading value and rice amylose content(P<0.01),positive correlation with the initial gelatinization temperature of rice,negative correlation with cohesiveness(R =-0.563),and positive correlation of elasticity(R = 0.63).The results showed that the edible characteristics and physicochemical characteristics of rice could be reflected by the method of alkali absorption test. |
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