摘要
采用普通喷雾法对小麦进行增湿,结果表明,水分在5h内迅速向籽粒内部扩散,并逐渐趋向于籽粒水分的均衡,增湿温度、增水量和小麦品种对水分扩散速率没有明显的影响.在常规储藏条件下,水分不超过12 4%的增湿小麦带菌量稳定;在低温储藏条件下,水分不超过13 9%的增湿小麦带菌量稳定.同时,采用着色法探讨了干、湿粮麦混合时水分的变化规律.结果表明,温度、干湿比对混合麦的水分传递速率有影响.混合麦的总带菌量变化在同一比例的干麦和湿麦之间无明显差异;在不同比例的混合麦之间,随干湿比减小、储藏温度升高带菌量增加,霉变速率加快,储藏期变短.
Moisture diffusing of the wheat humified by spraying were investigated. The results showed that moisture diffused quickly in the first 5h and reached gradually balance. Temperature,moisture contents and the species of wheat didn't influence obviously to moisture diffusing. In the normal temperature, the wet wheat in less than 124% were steady. In the low temperature, the wet wheat in less than 139% were steady. When the dry wheat and wet wheat were mixed, the velocity of moisture transfering were influenced by temperature and the mixed ratio. The microbe quantity of in the wet and dry wheat wasn't different markedly in the same mixed wheat, and the quantity increased in wheat following wet ratio and temperature rising, and the time of storing was shortened.
