| 小麦粉储藏期间水分变化规律的探讨 |
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| 引用本文： | 袁建,宋佳,鞠兴荣,杨晓蓉,贾继荣,蒋甜燕.小麦粉储藏期间水分变化规律的探讨[J].粮食储藏,2009,38(6):39-42. |
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| 作者姓名： | 袁建 宋佳 鞠兴荣 杨晓蓉 贾继荣 蒋甜燕 |
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| 作者单位： | 南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室,南京,210003 |
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| 基金项目： | 国家科技部十一五支撑项目，江苏省教育厅重点自然基金项目，江苏省科技厅自然科学基金项目 |
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| 摘 要： | 通过将小麦粉在不同温度、不同湿度下模拟储藏试验，研究了储藏过程中小麦粉水分变化规律，结果表明，小麦粉在储存一段时间后水分可分别达到平衡状态，方差分析得出储藏环境的温度、相对湿度对小麦粉的水分有显著影响，且水分与储藏湿度和温度呈显著二元线性关系（Y＝a＋bX1＋cX2）。将小麦粉的水分变化与其它品质比较分析得出，小麦粉储藏时应控制水分低于14．0％，储藏条件控制为：湿度〈70％，温度〈20℃。
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| 关 键 词： | 小麦粉 水分 储藏温度 相对湿度 方差分析 |
CHANGE OF MOISTURE CONTENT IN STORED WHEAT FLOUR |
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| Yuan Jian,Song Jia,Ju Xingrong,Yang Xiaorong,Jia Jirong,Jiang Tianyan.CHANGE OF MOISTURE CONTENT IN STORED WHEAT FLOUR[J].Grain Storage,2009,38(6):39-42. |
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| Authors: | Yuan Jian Song Jia Ju Xingrong Yang Xiaorong Jia Jirong Jiang Tianyan |
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| Institution: | YuanJian Song Jia JuXingrong YangXiaorong JiaJirong JiangTianyan (Jiangsu Provincial Key Lab of Quality Control and Further Processing of Food and Oils, College of Food Science and Engineering, Nanjing University of Finance and Economics 210003) |
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| Abstract: | The change rule of moisture content of wheat flour was investigated by simulation storage experiments, in which wheat flour was stored at different temperature and relative humidity. The results showed that the moisture content of wheat flour in different conditions could reach balance after storage for a short time. Effects of storage temperature and relative humidity on moisture content were discussed by analysis of variance （ANOVA）, which presented a significant binary linear dependence with moisture （Y= a ＋ bX1 ＋ cX2）. Comparing with other qualities, wheat flour could be stored well if moisture content controlled less than 14.0%. The ideal conditions for wheat flour storage were found as follows： humidity 70%, temperature 〈 20℃, and moisture 〈 14.0%. |
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| Keywords: | wheat flour moisture storage temperature relative humidity variance analysis |
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