食品工业科技2013，Vol.34Issue(2)：94-96,3.
大米食味品质预测评价模型的建立及应用
Establishment and application of evaluation model of predicting rice eating quality
摘要
Abstract
The indexes which had high correlation with rice eating quality,including main chemical components, cooking qualities,pasting properties,texture quality were measured. Statistical analysis of the indexes and establishment of model for rice eating quality evaluation were based on principal component analysis. The model was employed to evaluate eating quality of Japonica and Indica rice. Payability value from sensory evaluation was employed to examine the model and the result indicated a good consistency between those two methods. Our research showed that the model could evaluate the eating quality of rice accurately and objectively.关键词
大米/食用品质/评价模型Key words
rice/eating quality/evaluation model分类
轻工纺织引用本文复制引用
周晓晴,付桂明,刘成梅,钟业俊,罗舜菁,刘桃英,徐欣源,吴建永..大米食味品质预测评价模型的建立及应用[J].食品工业科技,2013,34(2):94-96,3.基金项目
国家科技支撑计划(2012BAD37B02-02). （2012BAD37B02-02）
