系统粉粒度分布与水分状态及品质的关系研究  

Study on the correlation of size distribution of system flour and moisture state and its quality

作　　者：陈成[1] 王晓曦[1] 马森[1] 李田田[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2016年第3期19-23,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31271815;31301594);现代农业产业技术体系建设专项(CARS–14);"十二五"国家科技支撑计划课题(2012BAD34B01)

摘　　要：选取制粉过程中有代表性的在线系统粉,旨在找出系统粉粒度分布与水分状态变化的相关规律。结果表明:各系统粉的水分、粗蛋白、降落数值与系统粉粒度呈正相关性,而粗淀粉含量、白度、损伤淀粉含量与系统粉粒度呈负相关性;弛豫时间T_(21)及质子密度A_(21)基本均先升高后下降,T_(22)变化规律不一致,A_(22)总体上升,T_(23)及A_(23)随粒度的减小整体呈下降趋势。To find out the correlation of size distribution of system flour and moisture changes,the online system of powder was chosen as the raw material. The results showed that moisture,crude protein and land value were positively correlated with system of powder particle size,while crude starch content,whiteness,damaged starch content were negatively correlated with system of powder particle size; relaxation time T_（21） and proton density A_（21） raised first and then declined,T_（22） had different change rule,A_（22） raised as a whole,T_（23） and A_（23） with the decrease of the particle size were on the decline as a whole.

关 键 词：系统粉 粒度 品质 水分 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]