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Principal Component Analysis of Cooked Rice Texture Qualities

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【Author】 LIU Chenghai,ZHENG Xianzhe *,and DING Ningye Engineering College,Northeast Agricultural University,Harbin 150030,China

【摘要】 Texture qualities of cooked rice are comprised of many indexes with the complex relationship,so it is difficult to analyze and evaluate cooked rice.In this paper,the related indexes of texture properties were conversed into the independent indexes of principal component based on the principal component analysis method.The results showed that the rice kernel types influenced the meanings of principal components indexes.For long and short rice,the first principal component was comprehensive index.But the second principal component was springiness for the short rice,while it was adhesiveness for long rice.Therefore,the first principal component can be used to express the quality of cooked rice with a few of indexes,and the rice type can be recognized according to the second principal component.

【基金】 Education Department of Heilongjiang Province in China for the Oversea Researcher Projects(1151HZ01,10531002)
  • 【分类号】TS212
  • 【被引频次】21
  • 【下载频次】206
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