改进润麦方法 提高小麦品质测定效率

采用温水润麦，并对其进行机械搅拌，使水分陕速渗透到小麦籽粒中去，从而缩短润麦时间，提高小麦的品质测定效率。     

振动润麦新技术——润麦技术的革命

正小麦水分调节,俗称润麦,是制粉流程中的一个重要环节。润麦之后小麦内部水分含量及水分均匀性,对面粉加工过程、面粉出粉率、面粉质量、麸皮质量都有着极为重要的影响。目前标准的润麦工艺,有室温润麦和加温润麦两种,相比之下,加温润麦速度快。但考虑到加温润麦要消耗大量热水,能源消耗过高,大部分面粉厂均采用室温润麦工艺。由于小麦的特殊结构,室温润麦过程中,水分主要经过胚部进入小麦,因此,润麦所需的时间较长。虽然硬麦和软麦     

小麦清理工艺的新变化及碾麦技术的应用

随着我国小麦面粉质量的不断提高,近10年来小麦加工清理技术有了很大的发展,清理工艺不断改进,清理设备不断更新。简述了小麦清理工艺的发展过程,总结了当前小麦清理技术的最新进展,并重点介绍了碾麦清理技术的应用与效果．最后分析、展望了小麦清理技术的发展前景。     

小麦剥皮制粉工艺中动态润麦技术

本文主要介绍在小麦剥皮制粉工艺中动态润麦技术,加工工艺优势,动态润麦仓型和仓底结构以及排除剥皮后小麦结拱的技术措施。     

碾皮小麦润麦时间研究

简要介绍碾皮小麦的润麦方法、润麦工艺、最佳润麦时间及工艺效果分析。     

振动润麦装置的结构和原理

通过对润麦过程分析，提出了用振动扩散方法加快润进程的思想和方法，并构造了一类典型的振动润麦装置，阐述了其工作原理和特点。     

润麦工艺及动态仓的结构设计

介绍了一种新的润麦工艺,工艺设计特点及润麦仓的仓型结构设计。     

碾皮小麦润麦时间研究

对晋南产花混冬麦碾皮后进行水分调节，探索了新的动态润麦方法。经过工艺效果分析，找到了最佳润麦时间。     

单颗粒谷物测定系列试验(三)--润麦方式、润麦水分对小麦粉品质的影响分析

通过对比试验,探讨了不同润麦方式、润麦水分对面粉粉质的拉伸指标的影响规律。试验结果表明,采用两次润麦,提高目标水分,同时延长一次润麦时间的润麦方式对拉伸指标的改善最佳。     

碾麦机及润麦技术常见问题浅析

分析了NZ型碾麦机常见故障的原因，提出了解决问题的方法，找出了影响润麦工艺效果的因素，说明了在操作和维护中应注意的事项。     

Increasing Heat Stress Relief Produced by Coupled Coat Wetting and Forced Ventilation

Coupling repeated wetting of the coat and forced ventilation is most efficient in removing heat stress in more humid climates. The procedure was initiated approximately 24 yr ago and is widely used, but the impact of air velocity on the efficiency of heat stress relief has not been examined. This study examined the feasibility of using surface temperature for real-time estimation of heat stress relief. It was carried out in midsummer in Israel on 6 mature lactating Holsteins. A 15 × 15 cm area on the right side of the body was thoroughly wetted. Hair surface and skin temperature on the wetted area and adjacent dry area were measured at 1-min intervals for 15 min while air movement was less than 0.1 m/s, and the sequence was repeated with air velocities of 0.5 to 3 m/s perpendicular to the body surface. Because the cooled surface was small, the response to cooling was local. In 3 animals, the whole left side of the body also was wetted and exposed to forced ventilation (1.5 m/s) to combine local cooling with larger body surface cooling. The air temperature was 29.5 ± 0.05°C, and the relative humidity was 56.7 ± 0.2%. Rectal temperature and respiratory frequency indicated minor heat stress. Mean wet hair surface temperature (Thw) and wet skin temperature were 2.1 and 1.5°C lower than the respective dry hair surface temperature (Thd) and dry skin temperature. At an air velocity of 0.5 m/s, Thw was practically identical to that in still air and to Thd. At greater air velocities, Thw decreased immediately after wetting, and minimal values were reached within 1 min, were maintained for 6 to 7 min after wetting, and reached 95% of the mean Thd value by 8 and 11 min after wetting at 1 and 2 m/s, respectively. Wetting the coat had the potential to reduce Thd temperature by 10 to 11°C. The relatively small difference between Thd and Thw probably is due to heat flow from the body. The latter was estimated by comparing enthalpies at Thd, at Thw, and in the wet bulb temperature predicted for Thd. Predicted heat loss rates were 736 and 1,012 W/m² at air velocities of 1 and 2 m/s, respectively, compared with 164 W/m² predicted for the dry surface from the thermal balance model. Increasing heat loss from the left side reduced wet surface temperatures on right side, indicating that larger body surface cooling reduced heat flow to the skin on the right body surface. Heat extraction from the wet body surface is thus reduced by large body surface cooling and depends on the thermal state. The efficiency of heat stress relief may be detected by surface temperature monitoring and may be improved by adjusting the interval between wettings to the changes in surface temperature.     

关于提高小麦出粉率的探讨

根据小麦制粉生产工艺的特点，从6个方面系统地阐述了影响小麦出粉率的因素，分析产生问题的原因，提出解决的方法。     

干湿法对小麦麸皮色度影响比较研究

通过对麸皮色度测试方法(干法和湿法)的比较,可以看出:使用湿法测试所得的麸皮色度各指标明显高于干法,其指标CGV、L*值、a*值和b*值的差异幅度分别为:28%、34%、32%和27%。对于干法测试,其CGV值和L*值具有显著的负相关性,a*值和b*值呈现正相关性;而湿法测试,其CGV值和L*值及b*值具有显著的负相关性,而a*值和L*值呈现正相关性。由于采用连续不同时间段的样品进行测试,所得到的不同干法和湿法测试的数据均呈现较好的相关性,其变化规律相近。     

我国的小麦品质与加工

在分析我国人群营养状况的基础上,根据我国人民的传统饮食习惯,结合现代人体营养科学特点,深入研究影响小麦加工因素。从种质资源及载培条件研究加工品质,可为育种工作选择杂交亲本,为食品工业与原料提供依据。     

加工软质小麦时提高精粉比例的措施

从分析软质小麦的加工特性出发，通过实践，总结出了提高精粉质量和出率的一系列措施，包括加强打麦、尽量多制备优质麦心、优化清粉系统及强化筛理等措施。指出这些措施应根据具体的工艺情况，有针对性地实施。     

小麦粉中溴酸钾定量测定方法及我国小麦粉溴酸钾含量的检测

比较AACC48-42和离子交换色谱法测定不同类型小麦粉的溴酸钾含量,结果表明了这两种方法定量检测溴酸钾含量存在显著差异,AACC48-42方法测定结果比离子交换色谱法偏高。AACC48-42法具有准确性高、重复性好的特点,检测结果不受面粉中碳酸钙、碱式碳酸镁、过氧化苯甲酰和吊白块的干扰。经AACC48-42法检测我国市场上1748个小麦粉溴酸钾的添加现状,发现我国市场上不同类型的小麦粉中溴酸钾平均检出率为7.04%。     

我国对聚酯瓶的需求不断增长

<正> 随着中国人民生产水平的不断提高,饮料市场扩展非常迅速。与国外一样,饮料产品的包装越来越多的采用PET(聚对苯二甲酸乙二醇酯)。根据1995年在中国进行的一次市场调查,中国市场中的饮料种类和食用油的消耗量及增长率,以及聚酯及其它包装材料所占的比例可归纳如下:     

The Effect of Extraction Method Upon the Gelatinization Behaviour of Wheat Starch Granules

The effect of extraction method on the characteristics of wheat starch has been examined by differential scanning calorimetry, small angle light scattering and X-ray diffraction. The Banks and Greenwood grain-steeping method in comparison with the Wolf dough washing method has been found to yield a starch with a lower enthalpy of gelatinization, a wider gelatinization range, a higher gelatinization temperature, a lower summed response time index but no difference in the relative X-ray crystallinity. Differential extraction of minor lipid components may be responsible.     

提高我国大豆市场竞争力的着力点

通过对黑龙江省大豆生产和流通两个环节成本情况的调查分析(见《中国食物与营养》2002年第6期),可以看出,目前我国大豆生产成本较低,流通渠道发生变化,个体商贩逐渐成为连接农民与市场的主渠道,这些变化使我国的大豆市场竞争力已经有了很好的基础。进一步挖掘降低成本的潜力,从总体上提高我国大豆的市场竞争力,应把着力点放在以下几个方面,切实解决大豆供给不足,流通不畅的问题。