The main chemical constituents in grain foods include starch, which contains more than 60% of the total content. The viscosity of rice is determined by the colloidal system, and the colloidal system mainly depends on the starch composition and its properties. Therefore, the key indicator for measuring the quality of rice foods is the determination of rice viscosity changes. In actual work, we found that the detection results are more discrete and less reproducible. In order to minimize the error generated during the operation and improve the accuracy of the test results, we strictly followed the operating procedures to start with several variable factors that affect the results of the viscosity measurement and conducted a comparison experiment. The food kinematic viscometer is an important instrument for measuring the viscosity of grain, and it is an essential instrument for the study of modern grain properties.
The gelatinization properties of starch are a major property of starch. During the gelatinization process, if the heating temperature is increased, the colloidal particles in the starch will be reduced, the molecular aggregates will be smaller, and the relative viscosity of the starch paste will be reduced. If the temperature is lowered immediately after boiling, the temperature of the gelatinization liquid will decrease. Starch reversion has a great influence. Therefore, controlling the heating temperature is the key to gelatinization. We found that when the sample is gelatinized, two situations easily occur: one is that the heating temperature is properly controlled, the sample is always stable in the micro-boiling state, and the other is when the sample is not boiling and the heating temperature is increased, once the sample has bumped. As soon as the signs show up, the heating temperature is lowered or the heating is stopped, so that the gelatinization state of the sample cannot be stabilized.
Through the measurement of the kinematic viscometer, it was found that the uneven thickness of the sample was one of the main reasons for the poor reproducibility of the test results. With the cyclone mill and Jiading pulverizer, the samples can reach the requirements of more than 90% over the 60-mesh sieve. However, further tests showed that the proportion of specimens retained on the sieves passing through the 80-mesh sieve and the 100-mesh sieve passed through the 60-mesh sieve was still quite different, resulting in large differences in the test results. Therefore, in the operating procedures, the unified use of the model and the sieve aperture is an important part of maintaining the evenness of the sample under the 60-mesh sieve and avoiding inspection errors. The identification of the accuracy of rice belongs to the sensory test. In actual operation, it is inevitably generated when compared with the standard sample. However, when the accuracy of the grinding is above the standard one, it has little effect on the results of viscosity measurement.
The gelatinization properties of starch are a major property of starch. During the gelatinization process, if the heating temperature is increased, the colloidal particles in the starch will be reduced, the molecular aggregates will be smaller, and the relative viscosity of the starch paste will be reduced. If the temperature is lowered immediately after boiling, the temperature of the gelatinization liquid will decrease. Starch reversion has a great influence. Therefore, controlling the heating temperature is the key to gelatinization. We found that when the sample is gelatinized, two situations easily occur: one is that the heating temperature is properly controlled, the sample is always stable in the micro-boiling state, and the other is when the sample is not boiling and the heating temperature is increased, once the sample has bumped. As soon as the signs show up, the heating temperature is lowered or the heating is stopped, so that the gelatinization state of the sample cannot be stabilized.
Through the measurement of the kinematic viscometer, it was found that the uneven thickness of the sample was one of the main reasons for the poor reproducibility of the test results. With the cyclone mill and Jiading pulverizer, the samples can reach the requirements of more than 90% over the 60-mesh sieve. However, further tests showed that the proportion of specimens retained on the sieves passing through the 80-mesh sieve and the 100-mesh sieve passed through the 60-mesh sieve was still quite different, resulting in large differences in the test results. Therefore, in the operating procedures, the unified use of the model and the sieve aperture is an important part of maintaining the evenness of the sample under the 60-mesh sieve and avoiding inspection errors. The identification of the accuracy of rice belongs to the sensory test. In actual operation, it is inevitably generated when compared with the standard sample. However, when the accuracy of the grinding is above the standard one, it has little effect on the results of viscosity measurement.
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