2023-09-112024-05-13https://scholars.lib.ntu.edu.tw/handle/123456789/654241農業部臺中區農業改良場為了解國產稻穀經預熟加工後之特性，特委由國立台灣大學食品科技研究所陳時欣教授執行本計畫，協助進行三個國產稻穀品種進行預熟加工(浸漬、蒸煮、乾燥)，藉以了解國產稻穀經預熟加工後的物理化學及質地的相關特性變化。 The Taichung District Agricultural Research and Extension Station at the Ministry of Agriculture has undertaken a project to explore the attributes of domestic rice paddy following parboiling processing. To execute this initiative, they have collaborated with Professor Shih Hsin Chen from the Institute of Food Science and Technology at National Taiwan University. The project focuses on the parboiling processing of three domestic rice varieties, encompassing steps such as soaking, steaming, and drying. The primary goal is to gain insights into the alterations in the physical, chemical, and textural traits of domestic rice subsequent to parboiling procedures.稻穀;預熟;浸漬;蒸煮;乾燥;paddy; parboiling; steaming; drying