Components infrared detection and glass transition for rice in drying process

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