稻谷吸附与解吸等温线影响因子的研究

Studies on the Factors Affecting the Adsorption and Desorption Isotherms of Rice

研究了稻谷的品种、初始含水量、稻谷的类型(籼稻、粳稻和糯稻)和加工程度(原稻、糙米和白米)等因素对稻谷吸附与解吸等温线的影响。结果表明,不同品种的籼稻的吸附与解吸等温线间没有明显的差异;而初始含水量、稻谷的类型以及加工程度显著影响稻谷的吸附与解吸等温线。

The effects of the varieties, initial moisture contents, types ( e.g. indica, japonica and glutinous rice) and milling degree of rice on its adsorption and desorption isotherms were studied. The results showed that the isotherms between the different varieties of indica were not significantly different, but were significantly affected by their initial moisture contents, types and milling degrees.