The management of grain and oil reserves quality requires high-quality checks on grain and oil, so as to ensure the quality of grain and oil, and the safety of storage. In-depth study of various factors that affect the viscosity value and control these factors, so that the determination of the viscosity value is accurate and reliable, so as to accurately determine the storage quality of wheat, provide scientific basis for the reasonable rotation of wheat. The viscosity of wheat rice needs to be effectively measured and can be effectively measured using a kinematic viscosity meter.
The viscosity of rice is determined by the colloidal system formed by its colloidal particles. This colloidal system mainly depends on the starch and its properties. The more amylopectin contained in the rice, the greater the viscosity. Regardless of the kind of starch, its viscosity becomes smaller after hydrolysis. The viscosity increases with the increase of the concentration, and the distance between the molecules in the colloidal system gradually decreases with the increase of the concentration, and even forms a network structure. When the medium between the nets does not flow, the viscosity suddenly increases and it becomes a gel. After the grid of the gel is thickened, aging or leaving the pulp occurs.
The viscosity is positively correlated with the quality of rice, and the rice with higher viscosity has better eating quality. However, studies have shown that the viscosity value is affected by rice varieties and there is a certain degree of change. For example, some newly harvested paddy rice in Guangxi, Hainan, and other provinces have a viscosity value of less than 4.5 m?/s, which is already unsuitable for storage in the original determination rule. Therefore, the viscosity value should not be used as a judgment index. In the current rules for determining the quality of rice storage 5, the viscosity index has been removed.
During the storage process of wheat, especially in high temperature and high humidity conditions, due to physiological activities such as respiration and germination, starch is hydrolyzed by starch into dextrin, maltose, monosaccharides and other substances, and its own content is gradually reduced, so that The viscosity of wheat drops. Therefore, the quality of wheat is determined by measuring the viscosity of wheat.
When the viscometer is used to measure the viscosity, the sample is prepared. The amount of sample to be injected is controlled so that the sample is crushed in the experimental mill 1 or 2 times, and the fineness of more than 90% passing through the 60-mesh copper wire screen is required, and the oversize is discarded. , Combine the sieved material into a ground-mouth bottle for use. After the wheat sample was crushed twice by experiment, the water content generally decreased by 0.6%~0.8%. Although the difference in the moisture content within 2.0% had little effect on the viscosity value, we must also strictly follow the standard specification.
The viscosity of rice is determined by the colloidal system formed by its colloidal particles. This colloidal system mainly depends on the starch and its properties. The more amylopectin contained in the rice, the greater the viscosity. Regardless of the kind of starch, its viscosity becomes smaller after hydrolysis. The viscosity increases with the increase of the concentration, and the distance between the molecules in the colloidal system gradually decreases with the increase of the concentration, and even forms a network structure. When the medium between the nets does not flow, the viscosity suddenly increases and it becomes a gel. After the grid of the gel is thickened, aging or leaving the pulp occurs.
The viscosity is positively correlated with the quality of rice, and the rice with higher viscosity has better eating quality. However, studies have shown that the viscosity value is affected by rice varieties and there is a certain degree of change. For example, some newly harvested paddy rice in Guangxi, Hainan, and other provinces have a viscosity value of less than 4.5 m?/s, which is already unsuitable for storage in the original determination rule. Therefore, the viscosity value should not be used as a judgment index. In the current rules for determining the quality of rice storage 5, the viscosity index has been removed.
During the storage process of wheat, especially in high temperature and high humidity conditions, due to physiological activities such as respiration and germination, starch is hydrolyzed by starch into dextrin, maltose, monosaccharides and other substances, and its own content is gradually reduced, so that The viscosity of wheat drops. Therefore, the quality of wheat is determined by measuring the viscosity of wheat.
When the viscometer is used to measure the viscosity, the sample is prepared. The amount of sample to be injected is controlled so that the sample is crushed in the experimental mill 1 or 2 times, and the fineness of more than 90% passing through the 60-mesh copper wire screen is required, and the oversize is discarded. , Combine the sieved material into a ground-mouth bottle for use. After the wheat sample was crushed twice by experiment, the water content generally decreased by 0.6%~0.8%. Although the difference in the moisture content within 2.0% had little effect on the viscosity value, we must also strictly follow the standard specification.
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