[1]李兴军,刘静静,徐咏宁,等.提高稻谷加工整精米率的原理方法[J].粮食问题研究,2019,(04):26-35.
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提高稻谷加工整精米率的原理方法(/HTML)
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粮食问题研究[ISSN:1003-2576/CN:51-1058/F]

卷:
期数:
2019年04期
页码:
26-35
栏目:
粮食加工
出版日期:
2019-07-31

文章信息/Info

作者:
李兴军刘静静徐咏宁王若兰
国家粮食和物资储备局科学研究院、河南工业大学粮油食品学院
关键词:
稻谷整精米率破碎机理玻璃化转变温度平衡水分
文献标志码:
A
摘要:
整精米率是稻谷研磨加工的最重要参数。本文概述了影响整精米率的因素如稻谷收获条件、干燥工艺、籽粒的物理化学特性、研磨系统组成的类型及效率,以及仿真模型。稻谷籽粒玻璃化转变温度(Tg)是含水率的函数,如果干燥后的缓苏工艺在Tg下进行,米粒的外部层是玻璃态,而中心仍然是橡胶态,则引起裂纹。缓苏允许水分从稻谷籽粒内部扩散到外部表面,减少了水分梯度进而减少裂纹。最小化稻谷裂纹和破裂,需要研发干燥期间材料胁迫和变形的预测模型,了解米粒中张力强度,预测其破裂。同时从稻谷水分吸附/解吸等温线上查寻Tg。

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更新日期/Last Update: 2019-08-07