稻米硬度黏度自动测量系统及其评价分析的研究
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摘要
随着人们生活水平的提高,对稻米品质的要求愈来愈高。稻米品质中最重要的食味品质标准中,多数指标的检测尚处于采用人工感官评定或常规的理化检测方法的阶段,因方法的主观性强、准确性差、耗时长,严重制约了稻米品质的改良。稻米食味品质的表述、测量及相关技术是衡量、评价稻米品质的前提,在系统分析食味品质人工感官评定的基础上,围绕米饭口感这一关键指标,借助于机械工程学科的力学相关测量和分析技术,建立米饭硬度、黏度等质构特性新的表述和测量方法,力求研究出一种简单、快捷、准确的品质量化测定新方法和仪器,这对于完善我国稻米品质评价标准化和规范化具有重要的现实意义和应用价值。据此,本文开展了基于材料特性的稻米硬度黏度自动测量系统的研究,通过研明米饭质构特性的测量机理,建立适合米饭质构特性检测的测试技术与方法,实现对米饭硬度等质构特性新的量化表征方法,并对品种、施肥水平、栽插方式稻米硬度黏度的实例评价以及稻米内部微组织结构观察,验证自动测量系统的准确性与适用性。主要研究结果如下：
1.在阐明稻米有机固体物材料力学特性基础上,运用材料(金属、有机物)力学性能测量原理与方法,建立了能满足米饭粒硬度、黏度测量精度要求高、反应灵敏的米饭硬度、黏度自动测量系统,其中硬件系统为双悬臂梁应力-应变测量系统、自动驱动装置、数据采集卡、电源系统和箱体结构；软件系统为运行过程控制模块、数据分析模块、数据处理模块、数据管理模块和人机界面,并进行了硬、软件系统设计优化集成。通过该自动测量系统,实现了对米饭粒进行直接加载和卸载的硬度、黏度的自动测量。
2.通过对米饭粒力变形曲线即对米饭粒直接加载和卸载过程的曲线特征量分析,找出了能有效反映稻米主要质构参数硬度、黏度的加载和卸载曲线斜率建立了选取被测米饭粒“力-位移”加载、卸载曲线的平均斜率大小作为衡量米饭粒硬度、黏度大小的量化表征方法；提出了加载、卸载曲线平均斜率标准化的计算方法,使米饭粒硬度、黏度的大小用0-10之间的实数值来进行表达。自动测量系统能够分辨不同品种稻米的硬度、黏度差异,能够分辨同一品种稻米的硬度、黏度随米饭放置时间变化的状态。通过与日本食味计的对比试验验证了该方法在检测稻米品质方面的正确性和适用性。
3.通过不同品种、施肥水平、栽培方式下稻米硬度、黏度的测量与评价,进一步验证自动测量系统的应用可靠性。
①51个供试水稻品种硬度值变动在7.07-7.75之间；黏度值变动在7.7-8.17之间。按硬度值聚类51个品种划分为4类,第一类硬度值在7.07-7.28之间,含镇稻210等9个品种,第二类硬度值在7.29-7.44之间,含镇稻158等18个品种,第三类硬度值在7.44-7.56之间,含武粳13等18个品种,第四类硬度值在7.59-7.75之间,含常粳09-8等6个品种。按黏度值聚类51个品种划分为4类,第一类黏度值在7.70-7.79之间,含武28181等7个品种,第二类黏度值在7.82-7.91之间,含常优2等14个品种,第三类黏度值在7.93-8.0之间,含镇稻158等19个品种,第四类黏度值在8.02-8.17之间,包括镇稻158等11个品种。按硬度、黏度值综合聚类51个品种也划分为4类,第一类含镇稻210等4个品种；第二类含T712等14个品种；第三类含泰粳394等27个品种；第四类含常粳09-8等6个品种。四种类型品种的硬度值和黏度值均呈同步递增趋势。
②不同施氮水平下,不同品种对硬度、黏度值响应均呈抛物线关系,施氮水平达到17.5Kg/666.7m2时,硬度值最高。
③栽插方式对稻米的硬度、黏度有影响,硬度值分别是旱直播>手插>水直播>机插>抛秧>机条播>免耕抛秧,旱直播方式下稻米硬度最高,免耕抛秧方式下稻米硬度最低。黏度值分别是手插>旱直播>水直播>机插>免耕抛秧>机条播>抛秧,手插方式下稻米黏度最高,抛秧方式下稻米黏度最低。
4.运用材料金相组织分析方法,采用光学显微镜(放大400倍)观察各品种在不同施氮水平下的稻米组织晶粒的大小、分布与连接状态等内部组织结构。晶粒较小,晶粒排列较规整的稻米品种其硬度高、黏度大,晶粒较大且排列不规整的稻米品种硬度低、黏度小。从材料金相组织上证明了自动测量系统在原理与方法上的正确性,其测量所得到的硬度与黏度值能够反映稻米食味品质的内在物质组织基础特征。
稻米硬度黏度的自动测量与量化表征,更直观、真实地反映了米饭的软硬与粘黏的特性,克服了如日本食味计等现有测试仪器以稻米各成分的光学特性,如蛋白质、直链淀粉等的透过光或反射光后再参考相关经验公式来间接确定米饭质构特性的测量不足,同时也符合现有稻米硬度黏度测量的表达方式和习惯,为稻米食味品质的评价提供了一种简便、准确、可靠的手段与方法。
With the rapid development of economy and elevation of living standard in China, high quality rice is being required by more and more domestic consumers. However, most of the indicators or indexes in current standards regarding taste quality, a key criterion to rice quality as whole, were assessed and evaluated organoleptically or were based on conventional physical and chemical measurements, which limited the improvement of rice quality due to subjectivity, low accuracy and time-consuming of existing measurements. The expression, measurement and relevant techniques are preconditions in evaluating rice quality. Therefore, focused on taste quality, establishment of new methodology for the expression and measurement of hardness, viscosity and textural property of cooked rice and development of new method and apparatus for simple, rapid and accurate measurement of rice quality, based on the understanding of rice quality properties and by means of principles and analytical techniques in mechanics, are of great importance in improving the China's standardization of rice quality. In this study, the measurement mechanisms for textural properties of cooked rice were investigated based on the smallness of rice grains in size, displacement and force. The methodology and relevant measuring techniques which fit the textural properties of cooked rice were established, and the quantitative expression of rice textual properties (e.g. hardness) was actualized. Furthermore, the accuracy and applicability of the auto measurement system were validated through the instance evaluation of factors affecting rice taste properties including rice varieties, fertilizer application level and transplanting methods, and observation of inner microstructure of crystal particles in cooked rice. Main results obtained in the study showed as following:
1. An auto measurement system which can meet the requirements of high precision and sensitivity in hardness and viscosity assessment for cooked rice was developed in this study, based on textural properties and material characteristics of cooked rice and principles and methods for measuring mechanical properties of the materials including organic solids and metals. The hardware of the system included subsystem of double cantilever for stress-strain measurement, auto driving device, data card, power unit and tank body, while the software contained running process control module, data analysis module, data processing module, data management module and man-machine interface. The hardware and software were well designed, optimized and integrated. The system can directly load/unload rice grains and automatically measure hardness and viscosity of cooked rice.
2. Based on analyzing the characteristic parameters in deforming force distribution curve, the slope values in force-displacement loading/unloading curve, which well reflected rice texture parameters, were chosen to quantitatively express the hardness and viscosity of cooked rice. We also standardized the mean values of the slopes in loading/unloading curves and used real number0-10to represent the hardness and viscosity of cooked rice. The system can identify the difference of hardness and viscosity between rice varieties and the change of hardness and viscosity with storage time of cooked rice. The accuracy and applicability of the system was verified by comparing with the rice grain taster analyzer, Japan.
3. Through measuring samples from different varieties, fertilizer application levels and cultivation methods, The accuracy and applicability of the system was fourthly validated:
1) The degree of hardness and viscosity of51rice varieties tested using the system ranged from7.07to7.75and7.70to8.17, respectively. Based on hardness,51varieties were clustered into4types:first type included9varieties (e.g. Zhendao210), its hardness varied between7.07-7.28; second type included16varieties (e.g. Zhendao158), its hardness varied between7.29-7.44; third type included18varieties (e.g. Wujing13), its hardness varied between7.44-7.56; fourth type included6varieties (e.g. Changjing09-8) its hardness varied between7.59-7.75. Based on hardness,51varieties were clustered into4types:first type included7varieties (e.g. Wu28181), its viscosity varied between7.70-7.79; second type included14varieties (e.g. Changyou2), its viscosity varied between7.82-7.91; third type included19varieties (e.g. Zhendao158), its viscosity varied between7.93-8.0; fourth type included11varieties (e.g. Zhendao158), its viscosity varied between8.02-8.17. Based on both hardness and viscosity,51varieties were also clustered into4types, in which hardness increased in pace with viscosity; and4varieties (e.g. Zhendao210),14varieties (e.g. T721),27varieties (e.g. Taijing394) and6varieties (e.g. Changjing09-8) were included in four types (1-4). respectively.
2) The response of hardness and viscosity of different varieties to N rate fitted quadratic equation, and the maximum hardness and viscosity appeared when17.5kgN/666.7m2was applied.
3) Hardness and viscosity of cooked rice responded to transplanting method. The order for hardness was:drought direct seeding> hand transplanting> wet direct seeding> machine transplanting> seedling scattering> machine drilling> seedling scattering with no tillage. The order for viscosity was:hand transplanting> drought direct seeding> wet direct seeding> machine transplanting> seedling scattering with no tillage seedling> machine drilling> seedling scattering.
4. By means of metallographic analysis we used electronic microscope (X400) to observe the inner structural properties including size, distribution and linkage between crystal particles for the samples from rice varieties under different N application rates. The results showed that hardness and viscosity were high when crystal particles were small in size and tight in arrangement, which provided further evidence for validating the accuracy of the system. Hardness and viscosity measured by the system could reflect the inner organization and structural property of cooked nce.
In conclusion, the expression and automatic measuring system developed in this study can visually reflect hardness and viscosity of cooked rice. The system also overcomes the shortages in current instruments (e.g. rice grain taster analyzer, Japan) based on optic principles which can be affected by protein and amylose in cooked rice. Meanwhile, the system fits the expressions and habits in hardness and viscosity measurements and provided a simple, accurate and reliable approach for the evaluation of rice taste quality.
1.在阐明稻米有机固体物材料力学特性基础上,运用材料(金属、有机物)力学性能测量原理与方法,建立了能满足米饭粒硬度、黏度测量精度要求高、反应灵敏的米饭硬度、黏度自动测量系统,其中硬件系统为双悬臂梁应力-应变测量系统、自动驱动装置、数据采集卡、电源系统和箱体结构；软件系统为运行过程控制模块、数据分析模块、数据处理模块、数据管理模块和人机界面,并进行了硬、软件系统设计优化集成。通过该自动测量系统,实现了对米饭粒进行直接加载和卸载的硬度、黏度的自动测量。
2.通过对米饭粒力变形曲线即对米饭粒直接加载和卸载过程的曲线特征量分析,找出了能有效反映稻米主要质构参数硬度、黏度的加载和卸载曲线斜率建立了选取被测米饭粒“力-位移”加载、卸载曲线的平均斜率大小作为衡量米饭粒硬度、黏度大小的量化表征方法；提出了加载、卸载曲线平均斜率标准化的计算方法,使米饭粒硬度、黏度的大小用0-10之间的实数值来进行表达。自动测量系统能够分辨不同品种稻米的硬度、黏度差异,能够分辨同一品种稻米的硬度、黏度随米饭放置时间变化的状态。通过与日本食味计的对比试验验证了该方法在检测稻米品质方面的正确性和适用性。
3.通过不同品种、施肥水平、栽培方式下稻米硬度、黏度的测量与评价,进一步验证自动测量系统的应用可靠性。
①51个供试水稻品种硬度值变动在7.07-7.75之间；黏度值变动在7.7-8.17之间。按硬度值聚类51个品种划分为4类,第一类硬度值在7.07-7.28之间,含镇稻210等9个品种,第二类硬度值在7.29-7.44之间,含镇稻158等18个品种,第三类硬度值在7.44-7.56之间,含武粳13等18个品种,第四类硬度值在7.59-7.75之间,含常粳09-8等6个品种。按黏度值聚类51个品种划分为4类,第一类黏度值在7.70-7.79之间,含武28181等7个品种,第二类黏度值在7.82-7.91之间,含常优2等14个品种,第三类黏度值在7.93-8.0之间,含镇稻158等19个品种,第四类黏度值在8.02-8.17之间,包括镇稻158等11个品种。按硬度、黏度值综合聚类51个品种也划分为4类,第一类含镇稻210等4个品种；第二类含T712等14个品种；第三类含泰粳394等27个品种；第四类含常粳09-8等6个品种。四种类型品种的硬度值和黏度值均呈同步递增趋势。
②不同施氮水平下,不同品种对硬度、黏度值响应均呈抛物线关系,施氮水平达到17.5Kg/666.7m2时,硬度值最高。
③栽插方式对稻米的硬度、黏度有影响,硬度值分别是旱直播>手插>水直播>机插>抛秧>机条播>免耕抛秧,旱直播方式下稻米硬度最高,免耕抛秧方式下稻米硬度最低。黏度值分别是手插>旱直播>水直播>机插>免耕抛秧>机条播>抛秧,手插方式下稻米黏度最高,抛秧方式下稻米黏度最低。
4.运用材料金相组织分析方法,采用光学显微镜(放大400倍)观察各品种在不同施氮水平下的稻米组织晶粒的大小、分布与连接状态等内部组织结构。晶粒较小,晶粒排列较规整的稻米品种其硬度高、黏度大,晶粒较大且排列不规整的稻米品种硬度低、黏度小。从材料金相组织上证明了自动测量系统在原理与方法上的正确性,其测量所得到的硬度与黏度值能够反映稻米食味品质的内在物质组织基础特征。
稻米硬度黏度的自动测量与量化表征,更直观、真实地反映了米饭的软硬与粘黏的特性,克服了如日本食味计等现有测试仪器以稻米各成分的光学特性,如蛋白质、直链淀粉等的透过光或反射光后再参考相关经验公式来间接确定米饭质构特性的测量不足,同时也符合现有稻米硬度黏度测量的表达方式和习惯,为稻米食味品质的评价提供了一种简便、准确、可靠的手段与方法。
With the rapid development of economy and elevation of living standard in China, high quality rice is being required by more and more domestic consumers. However, most of the indicators or indexes in current standards regarding taste quality, a key criterion to rice quality as whole, were assessed and evaluated organoleptically or were based on conventional physical and chemical measurements, which limited the improvement of rice quality due to subjectivity, low accuracy and time-consuming of existing measurements. The expression, measurement and relevant techniques are preconditions in evaluating rice quality. Therefore, focused on taste quality, establishment of new methodology for the expression and measurement of hardness, viscosity and textural property of cooked rice and development of new method and apparatus for simple, rapid and accurate measurement of rice quality, based on the understanding of rice quality properties and by means of principles and analytical techniques in mechanics, are of great importance in improving the China's standardization of rice quality. In this study, the measurement mechanisms for textural properties of cooked rice were investigated based on the smallness of rice grains in size, displacement and force. The methodology and relevant measuring techniques which fit the textural properties of cooked rice were established, and the quantitative expression of rice textual properties (e.g. hardness) was actualized. Furthermore, the accuracy and applicability of the auto measurement system were validated through the instance evaluation of factors affecting rice taste properties including rice varieties, fertilizer application level and transplanting methods, and observation of inner microstructure of crystal particles in cooked rice. Main results obtained in the study showed as following:
1. An auto measurement system which can meet the requirements of high precision and sensitivity in hardness and viscosity assessment for cooked rice was developed in this study, based on textural properties and material characteristics of cooked rice and principles and methods for measuring mechanical properties of the materials including organic solids and metals. The hardware of the system included subsystem of double cantilever for stress-strain measurement, auto driving device, data card, power unit and tank body, while the software contained running process control module, data analysis module, data processing module, data management module and man-machine interface. The hardware and software were well designed, optimized and integrated. The system can directly load/unload rice grains and automatically measure hardness and viscosity of cooked rice.
2. Based on analyzing the characteristic parameters in deforming force distribution curve, the slope values in force-displacement loading/unloading curve, which well reflected rice texture parameters, were chosen to quantitatively express the hardness and viscosity of cooked rice. We also standardized the mean values of the slopes in loading/unloading curves and used real number0-10to represent the hardness and viscosity of cooked rice. The system can identify the difference of hardness and viscosity between rice varieties and the change of hardness and viscosity with storage time of cooked rice. The accuracy and applicability of the system was verified by comparing with the rice grain taster analyzer, Japan.
3. Through measuring samples from different varieties, fertilizer application levels and cultivation methods, The accuracy and applicability of the system was fourthly validated:
1) The degree of hardness and viscosity of51rice varieties tested using the system ranged from7.07to7.75and7.70to8.17, respectively. Based on hardness,51varieties were clustered into4types:first type included9varieties (e.g. Zhendao210), its hardness varied between7.07-7.28; second type included16varieties (e.g. Zhendao158), its hardness varied between7.29-7.44; third type included18varieties (e.g. Wujing13), its hardness varied between7.44-7.56; fourth type included6varieties (e.g. Changjing09-8) its hardness varied between7.59-7.75. Based on hardness,51varieties were clustered into4types:first type included7varieties (e.g. Wu28181), its viscosity varied between7.70-7.79; second type included14varieties (e.g. Changyou2), its viscosity varied between7.82-7.91; third type included19varieties (e.g. Zhendao158), its viscosity varied between7.93-8.0; fourth type included11varieties (e.g. Zhendao158), its viscosity varied between8.02-8.17. Based on both hardness and viscosity,51varieties were also clustered into4types, in which hardness increased in pace with viscosity; and4varieties (e.g. Zhendao210),14varieties (e.g. T721),27varieties (e.g. Taijing394) and6varieties (e.g. Changjing09-8) were included in four types (1-4). respectively.
2) The response of hardness and viscosity of different varieties to N rate fitted quadratic equation, and the maximum hardness and viscosity appeared when17.5kgN/666.7m2was applied.
3) Hardness and viscosity of cooked rice responded to transplanting method. The order for hardness was:drought direct seeding> hand transplanting> wet direct seeding> machine transplanting> seedling scattering> machine drilling> seedling scattering with no tillage. The order for viscosity was:hand transplanting> drought direct seeding> wet direct seeding> machine transplanting> seedling scattering with no tillage seedling> machine drilling> seedling scattering.
4. By means of metallographic analysis we used electronic microscope (X400) to observe the inner structural properties including size, distribution and linkage between crystal particles for the samples from rice varieties under different N application rates. The results showed that hardness and viscosity were high when crystal particles were small in size and tight in arrangement, which provided further evidence for validating the accuracy of the system. Hardness and viscosity measured by the system could reflect the inner organization and structural property of cooked nce.
In conclusion, the expression and automatic measuring system developed in this study can visually reflect hardness and viscosity of cooked rice. The system also overcomes the shortages in current instruments (e.g. rice grain taster analyzer, Japan) based on optic principles which can be affected by protein and amylose in cooked rice. Meanwhile, the system fits the expressions and habits in hardness and viscosity measurements and provided a simple, accurate and reliable approach for the evaluation of rice taste quality.
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