粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
5期
23-25
,共3页
小麦%降落数值%水分%称样量
小麥%降落數值%水分%稱樣量
소맥%강락수치%수분%칭양량
wheat%falling number%moisture%sample weight
研究小麦水分含量、水质、水温和称样量等因素对小麦降落数值的影响，结果表明，粘度管中的水须为蒸馏水；蒸馏水温度在（25±5）℃范围内对降落数值影响不大；当小麦水分〈17．0％时，不修正称样量，而全部取7．00g，测得的降落数值与修正称样量后测得的降落数值的差不超过平均值的10％，而且标准方差小于修正后测得值的标准方差，可用水分快速测定仪测量水分含量和降落数值；当水分〉17．0％时，要修正称样量或将水分含量降低后再测量降落数值。．
研究小麥水分含量、水質、水溫和稱樣量等因素對小麥降落數值的影響，結果錶明，粘度管中的水鬚為蒸餾水；蒸餾水溫度在（25±5）℃範圍內對降落數值影響不大；噹小麥水分〈17．0％時，不脩正稱樣量，而全部取7．00g，測得的降落數值與脩正稱樣量後測得的降落數值的差不超過平均值的10％，而且標準方差小于脩正後測得值的標準方差，可用水分快速測定儀測量水分含量和降落數值；噹水分〉17．0％時，要脩正稱樣量或將水分含量降低後再測量降落數值。．
연구소맥수분함량、수질、수온화칭양량등인소대소맥강락수치적영향，결과표명，점도관중적수수위증류수；증류수온도재（25±5）℃범위내대강락수치영향불대；당소맥수분〈17．0％시，불수정칭양량，이전부취7．00g，측득적강락수치여수정칭양량후측득적강락수치적차불초과평균치적10％，이차표준방차소우수정후측득치적표준방차，가용수분쾌속측정의측량수분함량화강락수치；당수분〉17．0％시，요수정칭양량혹장수분함량강저후재측량강락수치。．
The factors affecting the wheat falling number measuring process, such as the moisture content of wheat, the quality and the temperature of water added and the sample weight, were studied. The result showed that the water added into the viscosity tube should be distilled water with the temperature range of （25±5）℃ , the falling number was little affected. When the moisture content of wheat was less than 17.0% the sample weight was 7.00 g without amendment, the difference of the falling number between with and without amendment of the sample weight was less then 10% of the average value, and the stand- ard deviation is less than the standard deviation of amended value. The moisture content and falling num- ber of the wheat could be measured by rapid moisture analyzer. The sample weight should be amended or the moisture content should be reduced if the moisture content is higher than 17%.
