引言关于熏蒸气体被贮藏物吸附,以及在后来的放气和贮藏期间散失的论文,已经发表了不少。多数工作都是在经验的基础上进行的。关于残留物在通常条件下的存留数量,虽然为实际工作提供了重要数据,但很少谈及决定粮食解吸作用的潜在机理。进行解吸测定获取数据时,常常忽视了对某些参量进行控制。看来,由不同研究小组发表的一些显然是矛盾的结论,很可能应归结于此。试图建立数学模型的研究者们,已经确认了仔细控制所有参量的重要性。遗憾的是,那里分析的残留量,远比实际中发现的多。所以不能肯定这些推断的正确性。物品水分是一个重要参量,但在放气实验中很难将其控制在预定含量上,所以一直没有对其进行控制。实验工作一般是在温——湿控制室中进行,物品水分最终将与室内空气的水分趋于平衡。但要实现相反的过程就很困难了。另外,物品自身的水分含量决定物品的性质 INTRODUCTION A number of papers have been published on the adsorption of fumigant gases by stored materials and their subsequent loss during deflation and storage. Most work is done on the basis of experience. Although the amount of residue that remains under normal conditions provides important data for practical work, little is talked about the underlying mechanism that determines the role of food desorption. When performing desorption measurements, some parameters are often overlooked. It appears that some of the apparently contradictory conclusions published by the different research groups are probably due to this. Researchers trying to establish mathematical models have confirmed the importance of carefully controlling all parameters. Unfortunately, the amount of residue analyzed there is far greater than actually found. So I can not be sure of the correctness of these inferences. Moisture is an important parameter, but it is difficult to control it at a predetermined level in the gassing experiment so it has never been controlled. Experimental work is generally carried out in the temperature-humidity control room, the water content of the article will eventually be balanced with the indoor air moisture. But to achieve the opposite process is very difficult. In addition, the moisture content of the item determines the nature of the item