储藏条件对大豆籽粒力学特性的影响  

Effects of Storage Conditions on Mechanical Properties of Soybean

作　　者：程绪铎[1,2] 严晓婕[1,2] 黄之斌[1,2] 

机构地区：[1]南京财经大学食品科学与工程学院,南京210046 [2]粮食储运国家工程实验室,南京210046

出　　处：《中国粮油学报》2014年第2期67-71,共5页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省农业科技自主创新(CX(13)4021)

摘　　要：选取黑龙江大豆,使其储藏60、90、120、150 d,储藏温度分别为20、25、30℃,储藏籽粒的含水率分别为12.0％、13.5％、15.0％,使用Brookfield质构仪测定了不同储藏温度、不同含水率、不同储藏时间的大豆籽粒的最大破坏力、最大破坏力能、最大破坏应变.试验结果表明：储藏60 d,储藏温度为20 ～ 30℃,储藏籽粒的含水率为12.0％ ～ 15.0％,大豆籽粒压缩最大破坏力、最大破坏能、最大破坏应变的变化范围分别为：106.85 ～ 90.19 N、160.80 ～ 108.92 mJ、0.356 ～0.412;储藏150 d,储藏温度为20～ 30℃,储藏籽粒的含水率为12.0％～15.0％,大豆籽粒压缩最大破坏力、最大破坏能、最大破坏应变的变化范围分别为：99.19 ～81.50N、113.01 ～90.52rnJ、0.439 ～0.472;在相同的储藏温度、储藏时间条件下,大豆籽粒的压缩最大破坏力、最大破坏能随着含水率的增加而减小,最大破坏应变随着含水率的增加而增加;在相同的含水率、储藏时间条件下,大豆籽粒的压缩最大破坏力、最大破坏能随着储藏温度的增加而减小,最大破坏应变随着储藏温度的增加而增加;在相同的储藏温度、含水率条件下,大豆籽粒的压缩最大破坏力、最大破坏能随着储藏时间的增加而减小,最大破坏应变随着储藏时间的增加而增加.In this paper, soybeans were of 20, 25 and 30 ~C with the moisture content compressive energy and compressive strain to respectively stored in 60, 90, 120 and 150 days under the temperature of 12.0%, 13.5% and 15.0% wb. The maximum compressive force, damage soybean, the maximum under different storage temperatures, moisture contents and storage time were measured by the Brookfield Texture Analyzer. The experimental results show when storage time is 60 days, storage temperature range from 20 to 30 ~C and moisture range from 12.0 to 15.0% w. b, the maximum compressive force, compressive energy and compressive strain to damage soybean respectively are 106.85 ~ 90.19 N, 160.80 ~ 108.92 mJ and 0.356 - 0.412 ; when storage time is 150 days, storage temperature range is from 20 to 30 ~C, moisture range from 12.0 to 15.0% w. b; the maximum compressive force, compressive energy and compressive strain to damage soybean respectively are 99.19 ~ 81.50 N, 113.01 -90.52 rnJ and 0. 439 ~ 0. 472. It was observed that the maximum compressive force and energy to creasing moisture content, but the maximum compressive strain to damage damage soybean will decrease with in- soybean increases with the increase of moisture content in the same storage temperature and time; in the same storage condition of moisture content and time, the maximum compressive force and energy to damage＂ soybean will decrease ture, however, the maximum compressive strain to damage soybean increased with with increasing storage tempera- the increase of storage tempera- ture ; besides, in the same storage condition of temperature and moisture content, the maximum compressive force and the maximum compressive energy to damage pressive strain to damage soybean increased soybean decreased with increasing storage time, yet the maximum corn- with the storage time increasing.

关 键 词：大豆籽粒力学特性 含水率 储藏温度 储藏时间 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]