Corn is one of the most important crops in the world. Its planting area and production are second only to rice and wheat, ranking third, and in 2007 China's corn planting area was 28.05 million hm2, and its output was about 148 million tons. Corn not only provides a variety of food for humans, but also an important raw material for the production of starch. Therefore, systematically study the relationship between the soaking characteristics of dried corn and its quality characteristics, find out the quality indexes that can predict the soaking characteristics of corn, guide the evaluation and selection of wet processed corn raw materials, guide the corn drying operation, improve the economic benefits, and improve the environment. It is of great significance. When the drying temperature is above 90° C., the corn that has completed the drying operation once will have a significant adverse effect on the starch quality. The effect of dried corn quality on wet processing indicated that with the increase of drying temperature, the enzyme activity of corn decreased, the degree of quality destruction decreased, the water absorption rate of corn decreased, and the content of leachables decreased. Corn quality analysis system determines the quality of corn and can determine the quality of corn.

With the increase of soaking time, the greater the loss of corn soluble solids. As the drying temperature increases, the loss of soluble solids in corn increases. Under the same soaking time, the amount of soluble solids lost in the natural drying corn was the smallest, and the loss of vacuum-dried corn soluble solids was smaller than that of hot-air-dried corn. Taking the quality of dried corn as an independent variable and the regression constant u as a variable, a linear regression analysis was performed. Corn crack rate, conductivity and germination rate are highly linearly related to the regression constant u. Therefore, it can be seen that the greater the cracking rate and conductivity of corn, the larger the regression constant u, the greater the amount of soluble solids lost during the soaking process; the higher the corn germination rate, the smaller the regression constant u, and the smaller the amount of soluble solids lost during soaking.

Analysis of the corn quality analysis system found that with the prolonged soaking time, the greater the loss of soluble solids in corn. As the drying temperature increases, the loss of soluble solids in corn increases. Under the same soaking time, the amount of soluble solids lost in the natural drying corn was the smallest, and the loss of vacuum-dried corn soluble solids was smaller than that of hot-air-dried corn. The physical and chemical changes that occur during soaking gradually change the chemical composition of the corn. Lactic acid reacts with high temperatures and kills all living cells in the germ, causing the cell membrane to become a porous material, from inorganic salts, soluble carbohydrates, and soluble proteins. Corn kernels are transferred to the soaking solution. Therefore, as the soaking time increases, the loss of soluble solids gradually increases.

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