Within a certain range, increasing rice fat can significantly improve the food quality of rice. After high-fat rice is cooked, the surface is light and the rice flavor is more palatable and better. In addition, fat in the air of oxygen, high temperature conditions and rice under the influence of the corresponding enzymes, rice storage quality, resulting in decreased food quality of rice, so the use of SZF-06B fat analyzer for quality assessment is particularly important.
The determination of fat content was based on the national standard SZF-06B fat analyzer method. The rice was shelled and crushed to obtain brown rice flour. The powder sample after passing through the 0.42 mm pore size sieve was dried in an oven at 80°C overnight and weighed approximately 3,0000 g (accurate). Record the powder quality (W1) of the so-called powder sample in the sample cylinder. Use a clean aluminum cup that has been washed and dried in an oven at 130°C for 1 hour to obtain a constant weight. An aluminum cup is filled with 30 ml of petroleum ether having a boiling range of 60-90°C. The temperature of the oil bath is set at 150°C.
Samples of the SZF-06B fat analyzer were immersed in a solvent and boiled for 15 minutes. High temperature soaking allowed most of the soluble material to be dissolved and then extracted for 45 minutes. After the extraction, the solvent was recovered. The aluminum cup was baked in an oven at 130° C. for 1 h to constant weight (cooling to room temperature, accurately recording the aluminum cup mass W3 at this time). Calculate the result by the following formula. All the samples were analyzed by parallel double sampling, and the average value within the parallel error was taken as the value of the sample fat content.
Further clarifying the relationship between fat content and taste quality by SZF-06B fat analyzer will be beneficial to improve rice quality assessment system. Different types of rice such as rice, alfalfa, loquat, and upland rice were collected to analyze the distribution and differences of fat content in various types of rice, and the correlations between fat and taste quality traits were analyzed in order to screen high-fat rice varieties. It provides reference for improving and perfecting rice quality assessment.
The determination of fat content was based on the national standard SZF-06B fat analyzer method. The rice was shelled and crushed to obtain brown rice flour. The powder sample after passing through the 0.42 mm pore size sieve was dried in an oven at 80°C overnight and weighed approximately 3,0000 g (accurate). Record the powder quality (W1) of the so-called powder sample in the sample cylinder. Use a clean aluminum cup that has been washed and dried in an oven at 130°C for 1 hour to obtain a constant weight. An aluminum cup is filled with 30 ml of petroleum ether having a boiling range of 60-90°C. The temperature of the oil bath is set at 150°C.
Samples of the SZF-06B fat analyzer were immersed in a solvent and boiled for 15 minutes. High temperature soaking allowed most of the soluble material to be dissolved and then extracted for 45 minutes. After the extraction, the solvent was recovered. The aluminum cup was baked in an oven at 130° C. for 1 h to constant weight (cooling to room temperature, accurately recording the aluminum cup mass W3 at this time). Calculate the result by the following formula. All the samples were analyzed by parallel double sampling, and the average value within the parallel error was taken as the value of the sample fat content.
Further clarifying the relationship between fat content and taste quality by SZF-06B fat analyzer will be beneficial to improve rice quality assessment system. Different types of rice such as rice, alfalfa, loquat, and upland rice were collected to analyze the distribution and differences of fat content in various types of rice, and the correlations between fat and taste quality traits were analyzed in order to screen high-fat rice varieties. It provides reference for improving and perfecting rice quality assessment.
candy color Electrostatic powder coating spray:
1. Spray distance :150-300mm
2. Spray pressure : 0.2-0.5Mpa
3. Voltage : 50-80KV
Curing conditions : 190degree * 15min (material temperature)
Candy Color,Powder Blue Paint Color,Basalt Powder Paint Color,Pale Powder Paint Color
Longkou Guomei Decoration Material Co.,Ltd. , https://www.lkgmcoating.com