摘要
采用自行设计制造的CH-300型机械冲击式粉碎机对小麦进行粉碎加工、分级,通过工艺参数调整,选出两种加工分级后的产品进行分析,结果表明:加工后的小麦平均粒径可达5.85μm,形貌呈球对称状;其蛋白质含量随粒径变细而增加,当D90小于10μm时,蛋白质含量骤然增大一倍多,从而为小麦的特殊使用要求提供了深加工的途径。
Two wheat samples comminuted and classified by the CH-300 mechanic impact instrument designed by ourselves and the protein transformation were analyzed. The results showed that the average power diameter of the finest flour is 5.85?μm and the power shape approximates sphere symmetry. The wheat protein content increases as power getting finer. It rises twice times after power diameter D90 being smaller than 10?μm. The results providing a new practical way for blending tailored flour from the wheat product.
出处
《四川大学学报（工程科学版）》
EI
CAS
CSCD
2003年第2期84-86,共3页
Journal of Sichuan University (Engineering Science Edition)
关键词
冲击式粉碎机
小麦
粉碎加工
蛋白质
分级
粒径分布
wheat
impact comminution
classification
power diameter distribution
protein
