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題名:水稻濕穀熱水處理防止雨季收穫稻穀發芽之研究    
Effects of Hot Water Treatments on the Inhibition of Germination and Quality of Harvested Wet Rough Rice
著者:蘇匡基(K. C. Su) ;宋勳(S. Song) ;胡燦(T. Hu)
出版地區:台灣
出版城市:彰化縣
學科:農林漁牧礦科學
刊名:臺灣省臺中區農業改良場研究彙報
卷期:1期(1976.12)
頁碼:5-19
語言:繁體中文
摘要: 中文摘要PDF ; 英文摘要PDF

為防止收穫時稻穀因浸水之穗發芽或堆積中之發芽損失,將64年第一期作水稻台南5號,高雄選一號,嘉農秈八號及台中在來一號等四個品種收穫後之浸濕穀經過熱水處理及堆積於室內後晒乾碾米,調查處理後稻米品質之變化。熱水處理分為水溫70℃及100℃,浸漬時間分為5秒、30秒、1分及5分,處理後堆積分為無堆積,三天及六天等24個處理。經過熱水處理後晒乾的乾穀得依國際稻米研究所米質檢定標準方法檢定其碾米性質,烹煮和食用性質及米粒外貌。另於65年第一期作利用台南五號收穫時鮮穀,經晒乾後之乾穀,將乾穀浸水6小時半的濕穀再做熱水處理調查其防止發芽之效果,熱水溫度分為70℃、75℃、80℃、85℃、90℃、95℃及100℃,處理時間分為5秒、30秒及60秒。其結果如次:
1.經過75℃以上之水溫,浸漬30秒鐘以上時無論鮮穀(FreshGrains),乾穀(DriedGrains)或濕穀(WetGrains)均可防止雨季稻穀收穫堆積中之發芽防止。
2.各品種經過熱水處理後白米千粒重及糙米率稍會增加,但對完整米率及斷裂米率即品種間有顯著的差異,台南5號及台中在來1號經過熱水處理後,立即晒乾完整米率會減到無處理區之一半,高雄選1號及嘉農秈8號即無此現象。
3.烹煮和食用性質包含膠化溫度,Amylose含量,及粗蛋白質含量各品種如採用70℃水溫處理經過3天以上堆積於室內後晒乾即無顯著之差異發現。
4.各品種經過熱水處理,對於米粒透明度、腹白及心白等白米外貌似無變化,但白米顏色即處理溫度愈高,浸漬時間愈久其顏色有由白色趨變褐色之現象。
根據以上結果可知雨季收穫之濕穀加以75℃熱水浸漬30秒後堆積3天以後晒乾,對於防止發芽及維持品質上具有效果。
In order to elucidate the possibility of inhibiting seed germination of wet rough rice after harvest in raining season by hot water treatment, the seeds of Tainan 5 were soaked in 70 to 100℃ hot water for 5, 30, and 60 seconds. For testing the changes of rice quality by hot water treatment, the sseds of four varieties, Tainan 5, Kaosiung Selected 1, Chianung Sen 8 and Taichung Native 1, were soaked in 70℃ and 100℃ hot water for 5, 30 seconds, 1 and 5 minutes. The treated seeds were piled for 3 and 6 days. The IRRI' rice quality laboratory standare testing procedures (Carmeu R. Paule 1969) were adopted for testing the rice quality of treated seeds. The results were as follows:
1. Soaking in 75℃ hot water for 30 seconds inhibited germination of the rice seed of the three different moist conditions under various piling periods.
2. The 1000-grain weight of milled rice and percentage of brown rice were slightly increased. However, the percentage of head rice and broken kernels varied markedly with the rice varieties. The percentage of head rice from hot water treated Tainan 5 and Taichung Native 1 was only 50% of the non-treated, whereas no difference was observed in Kaohsiung suen No.1 and Chianung Sen No.8.
3. The cooking and eating quality including gelatinization temperature, amylose content, and crude protein content of the tested varieties showed insignificant difference when soaked in 70 ℃ hot water and then piled for 3 days.
4. Grain appearances, including translucency, white belly and white center, were unchanged after hot water treatments. But milled rice color were turned into brown with the increasing water temperature or soaking time.
From the above mentioned results, it was found that soaking the wet rough rice in 75℃ hot water for 30 seconds, and piling for more than 3 days in the room condition are enough for inhibiting germination and the rice quality may maintain as good as the untreated rice.


    

本卷期目次
臺灣省臺中區農業改良場研究彙報 1期 (1976.12)
台中秈三號/ 江壬卿
高粱細胞質雄不稔系統稔實性之研究/ 林薰生
水稻品種抵抗黃萎病之研究Ⅲ.水稻品種抵抗黃萎病之類型/ 陳慶忠柯文華
二化螟蟲對水稻之為害觀察/ 劉達修
甘藍菌核病之研究/ 林信山
水稻濕穀熱水處理防止雨季收穫稻穀發芽之研究/ 蘇匡基宋勳胡燦
水稻氮素肥料效率改進試驗/ 謝慶芳黃山內
插秧機露地木框育苗用播種器之研究試驗/ 梁榮良
 
   
 
   

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