Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.

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概要

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• Near infrared (NIR) diffuse reflectance spectrophotometry was applied to measure stored milled rice by focusing on the outer layer flour. Rice grains milled 90% were stored at 37°C and 75% humidity for 0-45 days. NIR and chemical analyses were performed separately on the outer and inner layers and whole flours of the sample. The most sensitive variation during storage of the absorption intensity by NIR is found on the outer layer flour at the near-infrared region of 2300-2310 nm which corresponds to fats; the fat content of the outer layer extracted by ether was about 15 times that of the whole layer flour.

• 社団法人 日本食品科学工学会の論文

著者

• Hatae Keiko

  School Of Human Life And Environmental Science Ochanomizu University

• SHIMADA Atsuko

  School of Human Life and Environmental Science, Ochanomizu University

• KAICHI Kyouko

  School of Human Life and Environmental Science, Ochanomizu University

• KASAI Midori

  School of Human Life and Environmental Science, Ochanomizu University

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• Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.

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