| In order to solve the difficulties of coherent quality components detection for rice in drying process,
the contents of moisture, starch and protein of rice in drying process were tested through near infrared component
detection and Fourier infrared spectra detection, and the characteristics of amylose and protein quality contents for
rice correlated with its infrared spectra were analyzed. Based on TG/DSC detection, the quality components and the
glass transition properties of rice were investigated. The results showed that, with the drying time increasing, moisture
content and protein content decreased gradually, and amylose content increased. Besides, K-M value & wavenumber
change of amylose and protein occurred in infrared spectra of rice. Moreover, with TG/DSC test temperature
increasing, the thermo gravimetric loss of rice decreased, and the change of heat flow were opposite, the glass
transition midpoint temperature decreased and fluctuated, and there existed a comprehensive effect on the nutritional
quality of drying rice |
