粮油食品科技Issue(2)：87-92,6.
黄玉米水分吸附速率研究
Rate of moisture adsorption in shelled yellow corn
摘要
Abstract
The changes of moisture content in shelled corn samples with different initial moisture content (IMC),low (3.85%~4.21%),normal (9.50%~10.32%),and high (18.29%~18.65%),were determined in the conditions of 10,20,25,30,35 ℃,relative humidity RH 65%,RH 86%,and RH 100%,respectively.A moisture diffusion equation was developed to fit for the relationship between mois-ture ratio and time.In the range of RH 65% to 100%,the lower IMC,the higher moisture adsorption rate at 10~35 ℃.The moisture adsorption rate or desorption rate increased with an increase in tempera-ture.At RH 65%,RH 86%,or RH 100%,the moisture adsorption rate of corn samples with low IMC below 4.21% at 20~35 ℃sharply decreased within 120~144 h,but the same samples at 10 ℃tardily decreased within 192~216 h,then changed gently.For corn samples with normal IMC,its moisture de-sorption rate at 10~35 ℃ quickly deceased within 72~84 h under RH 65%.At RH 86% and RH 100%,its moisture adsorption rates sharply decreased within 96~120 h and 120~144 h at 10~35 ℃, respectively.The moisture desorption rates of two corn samples with high IMC above 18% at RH 65%and RH 86% sharply decreased within 48~72 h,thereafter changed slowly,but slowly decreased at 10℃.The moisture adsorption rates of two corn samples with high IMC above 20% at RH 100% showed similar trend to the moisture desorption rates of the same samples at RH 65% and RH 86%.关键词
水分吸附速率/黄玉米/储藏/扩散方程/平衡水分Key words
rate of moisture adsorption/shelled yellow corn/storage/diffusion equation/equilibrium moisture content分类
轻工纺织引用本文复制引用
李兴军,吴子丹,姜平..黄玉米水分吸附速率研究[J].粮油食品科技,2015,(2):87-92,6.基金项目
粮食公益性行业科技专项 （）
