Journal of Northeast Agriultural University(English Edition)

2008, (01) 70-74

[打印本页] [关闭]
本期目录(Current Issue) | 过刊浏览(Past Issue) | 高级检索(Advanced Search)

Principal Component Analysis of Cooked Rice Texture Qualities
Principal Component Analysis of Cooked Rice Texture Qualities

摘要(Abstract):

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.

关键词(KeyWords):

Abstract:

Keywords:

基金项目(Foundation): Education Department of Heilongjiang Province in China for the Oversea Researcher Projects(1151HZ01,10531002)

作者(Author):

Email:

扩展功能
本文信息
服务与反馈
本文关键词相关文章
本文作者相关文章
中国知网
分享