淮麦20号小麦籽粒压缩特性的研究  

Study on the compression properties of wheat grain of Huaimai 20

作　　者：俞凌 许倩 程绪铎 YU Ling;XU Qian;CHENG Xu-duo(College of Food Science and Engineering,Nanjing University of Finances and Economics//Collaborative Innovation Center for Modern Grain Circulation and Safety,A Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)//Key Laboratory of Grains and)

机构地区：[1]南京财经大学食品科学与工程学院//江苏省现代粮食流通与安全协同创新中心,江苏高校优势学科建设工程资助项目//江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023

出　　处：《粮食与饲料工业》2018年第4期1-5,8,共6页Cereal & Feed Industry

基　　金：国家自然科学基金(31371865)

摘　　要：使用Brookfield质构仪对淮麦20号籽粒进行了各种压缩特性的试验,计算出淮麦20号籽粒的各项特性参数;通过研究含水率参数在压缩特性中的作用,得到其含水率与压缩破坏力的函数模型。结果表明:淮麦20号小麦籽粒的破坏力和含水率的函数关系为线性关系,破坏应变增大时,破坏能却减小。The Brookfield texture alalyzer is used to take compression test to determine the compression properties of wheat grain of Huaimai 20 on the central axis and the short axis.The influence of the moisture content on compression properties of the wheat grain is discussed.The relationship model between the compression destructive force and moisture content of wheat is given.With the increase of moisture content,the destructive force decreases,taking on a linear relationship with water content,and with the increase of moisture content,the destructive energy,the destructive stress and the elastic modulus decrease is shown in the study,however,the destructive strain increases.

关 键 词：小麦 籽粒 含水率 压缩特性 

分 类 号：S512.1[农业科学—作物学] TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]