稻谷整粒与粉碎水分测试方法的对比分析  

Comparison Analysis on Testing Methods of Rice Moisture Content by Using Whole and Ground Grain

作　　者：陈玉仑[1] 赵三琴[1] 邱威[1] 顾家冰[1] 丁为民[1] 李毅念[1] 夏立民[1] 

机构地区：[1]南京农业大学工学院,南京210031

出　　处：《中国粮油学报》2015年第6期130-133,共4页Journal of the Chinese Cereals and Oils Association

基　　金：中央高校基本科研业务费专项资金(KYZ201161);高等学校博士学科点专项科研基金(20130097110042)

摘　　要：通过连续测试在一定含水量区间内的稻谷籽粒含水量,对比分析国家标准稻谷粉碎测试与国外稻谷整粒测试所得的含水量。结果表明,稻谷经粉碎后测试含水量与整粒测试含水量在整个水分测试区间存在较大差异,整粒测试所得含水量大于粉碎测试所得含水量,并且随着稻谷籽粒含水量的降低2种测试方法间含水量差异性逐渐减小,直至稻谷含水量达到11%左右时2种测试方法间无差异。因此总体来说整粒测试方法所得稻谷含水量测定结果更准确可靠。Two testing methods for rice moisture content including ground grain in national standard and whole grain in abroad were used in this research. Rice moisture content in a certain interval was tested using these two kinds of testing methods. Comparison analysis of tested moisture content was performed using two testing methods. Tested result manifested that there was large difference of rice moisture content in the test interval between ground grain and whole grain. Rice moisture content tested using ground grain was lower than that of whole grain. Difference of tested rice moisture content between ground grain and whole grain decreased gradually with rice moisture content lowering, and there was no difference of the tested rice moisture content between two testing methods when the rice moisture content lowered to about 11%. Therefore, tested result of rice moisture content using whole grain was more correct and reliable than that of using ground grain.

关 键 词：稻谷 水分测试 整粒 粉碎 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程] S379.1[轻工技术与工程—食品科学与工程]