Measurement and Recognition of Grain Viscosity Meter on Grain Viscosity
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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.
The measurement result of the grain movement viscosity meter shows. In hard wheat endosperm, starch grains and protein matrix are tightly bound, and it is difficult to be finely ground during pulverization. Moreover, they are broken along the direction of the cell wall when they are crushed, rather than through the cell contents. The shape is more regular, but soft wheat is the opposite. The experimental results show that the viscosity of the hard wheat produced in the same year is lower than that of silty wheat. Because wheat varieties have many factors that affect the viscosity, it is easy to cause larger errors, reflecting the relationship between wheat viscosity and storage quality is not obvious.