食品工业科技2013，Vol.34Issue(13)：62-65,4.
基于色彩色差计的冲调型米粉焙炒程度判别及指标量化研究
Discrimination and quantification of the degrees of stir-frying for a kind of instant rice powder based on a colorimeter
摘要
Abstract
A colorimeter was introduced to discriminate and quantify the degrees of stir-frying for a kind of instant rice powder.A discriminant function was established and its reference value ranges for the degrees of stir-frying were calculated based on the L*,a*,b* color space by the method of statistical analysis,which made the degrees of stir-frying be easily discriminated by instrument and figures.The discriminant function of the degrees of stirfrying was built as X =0.408L*-0.409a*-0.233b*-30.367.The bilateral 90％ reference ranges were:stir-fried insufficiently,L* (88.9590～ 92.1140),a* (-1.1240 ～ 0.5710),b * (6.3380 ～ 8.7870) ; stir-fried properly,L* (79.9690 ～86.1360),a* (0.8310～2.7300),b* (12.0380～15.8870) ;stir-fried over,L* (75.1800～77.6330),a* (3.1740～4.2240),b* (15.8870～17.2110).The discriminant function was verified and the coincidence rate was 100％.Due to the linear correlations between the values of L*,a*,b*and the degrees of stir-frying,it was practicable to discriminate the degrees of stir-frying for the instant rice powder with a colorimeter.关键词
冲调型米粉/色彩色差计/焙炒程度Key words
instant rice powder/ colorimeter/ degree of stir-frying分类
轻工纺织引用本文复制引用
辛儒岱,王培培,严姗,张月阳,李秀娟,潘思轶..基于色彩色差计的冲调型米粉焙炒程度判别及指标量化研究[J].食品工业科技,2013,34(13):62-65,4.基金项目
湖北省农业科技创新中心创新团队项目(2007620) （2007620）
中央高校基本科研业务费专项资金(2011PY010) （2011PY010）
武汉市青年科技晨光计划(201150431115). （201150431115）
