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1材料与方法1.1试验设计1.1.1湿度设置20%、30%、40%、50%、60%、70%、80%、90%共8个湿度。1.1.2温度设置30℃、25℃、20℃、15℃、10℃、5℃、0℃共7个温度1.2试验方法按照GB/T5497-85《粮食、油料检验水分测定法》中的定温定时烘干法(130℃、40min),使用检验仪器:分析天平BS223SMax220g,d=0.001g;数显鼓风干燥箱GZX-9076MBE;水分测试粉碎磨JSEM-Ⅱ,选用小麦、小麦粉、麦麸样品各1份,1份样品称取10份(即10个烘
1 Materials and methods 1.1 Experimental Design 1.1.1 Humidity settings 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of a total of eight humidity. 1.1.2 Temperature setting A total of seven temperatures of 30 ℃, 25 ℃, 20 ℃, 15 ℃, 10 ℃, 5 ℃, 0 ℃ 1.2 Test Method According to GB / T5497-85 "Determination of moisture content of food, Time drying method (130 ℃, 40min), the use of test equipment: analytical balance BS223SMax220g, d = 0.001g; digital blast oven GZX-9076MBE; moisture test grinding mill JSEM- Ⅱ, the selection of wheat, wheat flour, wheat bran samples 1 each, 1 sample weighed 10 (ie 10 bake