JSWL Rice Taste Meter

1、 Application scope

the instrumentJSWL Rice Taste MeterMainly used for analyzing polished and brown rice of japonica rice and polished and brown rice of indica rice, obtaining four indicators of moisture, protein, amylose, and taste value. In particular, scoring the taste value of rice can provide a more objective and direct evaluation of its quality, making it a cutting-edge product in China. This instrument is widely used in the process of rice procurement and reserve, to identify the quality of brown rice. Used for online quality control in rice processing plants and rice production lines. Research institutions in the fields of rice quality research and breeding.

2、 Technical principles

JSWL Rice Taste MeterUsing the absorption information of hydrogen containing groups in rice in the near-infrared spectral region to analyze compounds with C-H, O-H, N-H and other groups can quickly and accurately obtain relevant data; Adopting a fixed grating spectrometer with *, a high-precision enhanced COMS linear image sensor, and stable wavelength calibration technology can ensure high precision and reliability of spectral scanning. By utilizing intelligent fuzzy theory, the components of rice taste, including viscosity, hardness, taste, aroma, etc., are comprehensively evaluated and combined with near-infrared spectroscopy data. Direct measurement of uncooked rice samples can determine the taste score of the variety.

3、 Usage characteristics

1. Objective evaluation, replacing artificial taste evaluation values, objective and convenient, avoiding errors caused by subjective evaluation by humans

2. Fast analysis, from feed to result display in less than 40 seconds, can quickly detect multiple indicators

3. Samples do not require sample preparation and pre-treatment processes, avoiding errors caused by manual labor and pre-treatment conditions

4. Easy and convenient to operate, accessible to anyone; And chemical methods require professional operators to undergo training before they can be carried out

5. The instrument accuracy meets the requirements of near-infrared instruments for moisture, protein and other detection indicators, and complies with the requirements of GB/T 24895, GB/T 24896, and GB/T 24897

4、 Technical features

1. Using a fixed grating spectrometer with a fixed internal optical system ensures stable spectral data acquisition.

2. Equipped with automatic wavelength correction function, the system automatically corrects before each measurement.

3. After feeding, the sample is automatically divided and measured to eliminate the influence of sample unevenness on the data results.

4. The instrument has an automatic diagnostic function that will prompt for incorrect operations.

5. The built-in printer can directly print and output the results.

5、 Software technology features

1. Using standard inspection lines, with four built-in data models for japonica rice, japonica brown rice, indica rice, and indica brown rice.

2. Embedded computer system, using a universal Windows system, facilitates data statistics and reading, controls and communicates data through USB, * achieves plug and play, and is easy to upgrade.

3. The software has rich functions, automatically detects the status of the instrument when it is turned on, performs timed preheating, has an intuitive operation interface, is easy to operate, and can independently control various parts of the instrument.

Explanation of measurement indicators

(1) Taste value and rice taste evaluation value

The higher the value, the better the taste

Taste value is calculated based on actual sensory experiments, based on long-term sensory taste evaluation and the correlation between the internal structure (components) of rice grains.

Note: Taste value is determined based on the internal structure (composition) of rice grains, so even rice from the same origin and brand may have different taste values due to differences in year and region.

(2) Straight chain starch and the proportion of straight chain starch in starch

The lower the value, the better the stickiness and taste.

Japonica rice starch is composed of amylose and amylopectin, while glutinous rice starch does not contain amylose, but only amylopectin. The lower the proportion of amylose in starch, the better the viscosity of cooked rice.

(3) Protein and its proportion in rice

The lower the content, the softer and more delicious the cooked rice.

Brown rice

B white rice

The more protein content there is, the less conducive it is for starch to absorb water and produce gelatinization during cooking, which can easily make the rice harder.

Dry basis refers to the proportion of protein in rice in a dry state without moisture. In addition, the 15% conversion value refers to the proportion of protein in rice when it contains 15% moisture.

The protein content in bran and germ is higher than that in endosperm, so the proportion of protein in white rice after removing bran and germ is 0.5-1.2% lower than that in brown rice.

(4) Moisture and its proportion in rice.

(%) Within the benchmark range, the higher the value, the better the taste.

When the moisture content exceeds 15%, attention should be paid to storage.

Excessively dry rice can cause cracking when soaked before cooking, resulting in wet and sticky rice.

7Main technical indicators:

Beijing Dongfu Jiuheng Instrument Technology Co., Ltd