空气温度和湿度对稻谷增湿效果的影响  

Effect of Temperature and Relative Humidity on Rice Hygroscopicity

作　　者：杨国峰[1] 陈江[1] 王正[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《食品科学》2010年第7期28-32,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD08B05);江苏省高技术计划(农业)项目(BG2007340)

摘　　要：利用多分子层吸附理论、多孔介质传热传质理论及应力学说并结合相关实验分析温度和湿度对稻谷增湿过程和稻谷吸湿裂纹产生的影响。结果表明:空气相对湿度变化对稻谷整个增湿过程均有影响,而空气温度变化只对稻谷的表层增湿影响显著;当固定空气温度、提高空气相对湿度时,稻谷籽粒的增湿进程加快;当固定空气相对湿度、提高空气温度时,稻谷籽粒的增湿进程减缓;在固定空气温度、提高空气相对湿度的情况下,或固定空气相对湿度、提高空气温度的情况下,吸湿裂纹形成的进程加快。In this study,multiple molecular absorption theory,heat and mass transfer theory through porous media and stress theory were used to analyze the effect of temperature and humidity on rice hygroscopicity process and explain the reason for fissure formation.Results showed that air relative humidity affected the whole hygroscopicity progress;however,air temperature only exhibited an obvious effect on hygroscopicity on the surface of rice.Meanwhile,both temperature and relative humidity were positively correlated to the cracking rate of rice.Temperature alone was negatively related to hygroscopicity rate,whereas relative humidity was positively related to hygroscopicity.

关 键 词：稻谷 吸湿 裂纹 温度 湿度 多分子层吸附理论 多孔介质传热传质理论 应力学说 

分 类 号：S511[农业科学—作物学]