高水分小麦通风干燥过程中加工品质变化规律研究

Study on the Variation of Processing Quality of High Moisture Wheat during Ventilation Drying

将刚收获的高水分小麦放置在就仓干燥模拟仓内进行通风干燥,测定小麦粮堆各层水分含量变化,及小麦粗蛋白含量、湿面筋含量、粉质特性、降落值等指标。结果表明:含水量超过20%的小麦在模拟仓中采用纵向通风技术可以在短期内将小麦水分含量降低至安全水分,对其加工品质没有显著不良影响。使用通风技术可有效降低小麦水分含量,但各粮层降水存在一定不均匀性,在实仓干燥中可辅以其他技术予以改善。

In this study, fresh harvested high moisture wheat was placed in a simulated warehouse for ventilation drying experiment, and the moisture content change in each layer of the wheat grain pile, the wheat crude protein, wet gluten content, flour properties, falling value, etc. were measured. The results showed that the longitudinal ventilation technology could reduce the wheat moisture content to safe moisture content in a short time for the wheat with moisture content more than 20% in the simulated warehouse, and had no significant adverse effect on the processing quality of wheat. The use of ventilation technology not only reduced the wheat moisture content effectively, but also restrained the deterioration of high moisture wheat quality, providing a theoretical basis for the actual warehouse drying of high moisture wheat.