大米吸着等热研究.pdfVIP

I T e - -●IIC-T—I-l 华北农学报·2011．26(增刊)：281-284 ItOliEItLI．Slil|It 大米吸着等热研究 李兴军 (田家粮食局科学研究院，北京100037) (MCPE)、修正3·参数Gnggenhein·Anderson-de 吸着等热在含水率15％湿基条件下，随着米粒含水率增加而快速减少，在高于15％含水率则随含水率增加而缓慢减少。在含水率17．5％ 条件下，较低温度下的大米吸附等热与解吸等热均高于较高温度．在含水率17．5％条件下。大米解吸等热高于吸附等热，但是随着含水 率增加则差异减少．粳米、籼米、糯米的水分吸着等热相似。 关键词：平衡水分；大米；吸着模型；等温线：吸着等热 The IsostericHeatsofMilledRiceinChina Sorption LI Xing-jun oftheStateAdministrationof 100037，China) (Academy Grains，Beijing Abstract：11把moistureisothermdataofelevenmilledricevarietiesweredeterminedthestatic method sorpfion by gravimetric atfivedifferent and relative from11．3to 35℃)and humidity temperatures(10，20。25，30 ranging 96％．Eightmodels，namely Brunauer-Emmett—Teller(BET)，CAE．Modified usedtofitthe data．MCPEwas bestfitted isostericheatsforbommilledrice and sorption judged觞theequation．111e adsorptiondesorption． decreasedwithallincreaseinseedmoistureto15％wet decreasedwith moisture rapidly up basis，thereafterthey smoothlyincreasing content．111eisostericheatsofmilleddce were thanthoseof below17．5％moisture．butthesimilar desorption higher adsorption isostericheatswerefound riceand rice．Itisconcludedthatthemilledricefrom sorption amongjaponicarice．indica glutinous differentvarietieshavesimilar and isostericheats．