本文研究了食盐浓度、淀粉浓度和电压对淀粉溶液的电导率和通电加热速率的影响；研究了通电加热对淀粉糊化特性的影响。
The effects of salt concentration, starch content and applied voltage on electrical conductivity and ohmic heating rate of starch solution were studied.
结果表明：它们均能显著影响淀粉的糊化特性，但作用效果不同，SSPS - G1与SSPS - G 2对淀粉糊化特性的影响更显著。
The results were that they could obviously influence the pasting property of starch, but the effects were different, and SSPS-G1 and SSPS-G2 were better than SSPS.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
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