Evaluation and analysis of the rice taste value of the post-drying paddy rice

The purpose of the research is to evaluate and analyze the rice taste value of the post-drying paddy rice in this paper. The rice taste value is subject to the main constituent content including the moisture, protein, amylase and fat acid and drying temperature. On the basis of the conclusion, the rice taste value of post-drying paddy rice was evaluated. First, the main constituent content(A) of the rice was measured by near-infrared grain analyzer. Then, the rice taste value(B) was determined by sensory evaluation panel. The mathematical model was developed involving in the A and B based on the Neural Network software (NeuroShell2,V3.0) which has one input layer (five input nodes) and three hidden layers and one output layer (one output node). The analysis of results leads to a conclusion that neural network model can be used to evaluate the rice taste value of the post-drying paddy rice. The degree of the impact on the post-drying rice taste value was obtained，which includes the moisture(0.68), protein(-0.33), amylose(0.48) and fat acid(-0.56) and drying temperature(-0.7).