We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
高水分小麦通风干燥过程中 加工品质变化规律研究.
- Authors
宋 玉; 刘 超; 邵子晗; 陶 澍; 曹 磊; 洪 莹; 段依梦
- Abstract
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.
- Subjects
WHEAT proteins; MOISTURE; VENTILATION; GLUTEN; WHEAT; WAREHOUSES; GRAIN; FLOUR
- Publication
Science & Technology of Cereals, Oils & Foods, 2023, Vol 31, Issue 2, p131
- ISSN
1007-7561
- Publication type
Article
- DOI
10.16210/j.cnki.1007-7561.2023.02.017