糙米裂纹生成趋势的研究

【摘要】 对干燥和吸湿过程中样品水分、空气温度和相对湿度等因素导致糙米产生裂纹进行了系统研究。结果表明,干燥过程中糙米产生裂纹较少,高水分糙米降水幅度大,较易出现裂纹。糙米的干燥温度越高,干燥速度越快,米粒内部的水分梯度与应力梯度也越大,越容易产生裂纹;吸湿过程中,湿度对糙米裂纹的产生有显著影响,样品水分和温度的影响不显著。储藏过程中合理控制环境湿度,可显著减少裂纹的产生。更多还原

【Abstract】 This article studied systematically the brown rice cracks caused by the factors of sample moisture, air temperatureand air relative humidity (RH) during drying and hygroscopicity. The results showed that only few cracks grow during dryingprocess, but they might appear easily when brown rice was of high moisture content and dried rapidly. The higher the airtemperature and the faster drying speed, the larger will be the moisture and stress gradient caused in the sample kernels, sothe easier the growing of cracks. During hygroscopicity, air RH might affect remarkably the growing of cracks but airtemperature and sample moisture did not. In order to reduce the number of cracking kernels ,the air RH should be controlledrationally during storage of brown rice.更多还原