Volume 28,Issue 4,2020 Table of Contents

1 An empirical analysis of the impact of global economic policy uncertainty on China's grain price volatility(Online First, Recommended Article)

YANG Guo-lei , ZHENG Mo-li , LIU Jie

2020, 28(4):1-10.

[Abstract](383) [HTML](0) [PDF 1.72 M](768)

Abstract:
The constant adjustment of domestic and foreign economic policies not only challenges utilization of international market resources, but also may affect domestic food prices and even food production through the form of price transmission. Based on the extensive collection of relevant factors affecting the fluctuation of food prices, the method of combining principal component analysis and TVP-FAVAR model was used in this study to analyze the influence of supply and demand factors, financial and energy factors and the instability of global economic policy on grain price in China. The main findings are as follows: 1) uncertainty of global economic policy has a significant negative impact on domestic food prices. 2) the response of different types of grain prices to the impact of uncertainty is different. Based on the results of the model, this study proposes the following policy recommendations: 1) In the context of the increasingly fierce trade war between China and the United States, policy makers should adopt a combination of strategies to mitigate the impact of the international market in the face of the uncertainties in the international market. 2) Policy makers should implement differentiated price policies and adjustment means based on different grain varieties. 3) Strengthen the construction of grain market information monitoring system, improve the ability to accurately interpret market conditions based on price monitoring information, and formulate diversified price adjustment policies to offset the impact of uncertainties in the external market. 4) China can implement more free trade agreements with more countries which have grain export potential to seek more stable external supply channels for the domestic people and mitigate the adverse effects of unstable trade policies of major countries.

2 Research on the construction and development of ancient and modern granary based on Yunyang Dafeng granary in Ming dynasty(Online First, Recommended Article)

LIU Yong-rong , QIN Bo

2020, 28(4):11-17.

[Abstract](240) [HTML](0) [PDF 3.71 M](503)

Abstract:
Chinese ancient granary culture has a long history. The characteristics of the ancient granary, such as the reasonable layout of the warehouse area, the variety of warehouse types, and the exquisite grain storage technology, have extremely high historical research value. With the rapid development of today's society, Chinese modern granary is developing rapidly, showing a modern, mechanized and intelligent development trend. Takes Yunyang Dafeng Granary in Ming Dynasty, the most well-preserved ancient official granary in Hubei Province as an example, combined with the new technology of modern granary construction, this article make a comparison between ancient and modern granaries from the aspects of location selection, overall layout, architectural style, structural form andgrain storage technology, etc.. It is of great significance for deepening the historical study of Yunyang Dafeng Granary, tracing the development history of modern grain silos and enriching the culture of granary in China.

3 Research on the high-quality development of soybean industry in Heilongjiang——Taking Helen City’s soybean industry as an example(Online First, Recommended Article)

LIU Yong-rong , LV Chao

2020, 28(4):18-24.

[Abstract](376) [HTML](0) [PDF 797.04 K](644)

Abstract:
Heilongjiang is the largest soybean superiority producing area in China. Studying the high-quality development mode of Heilongjiang soybean industry is of great significance for revitalizing China’s domestic soybean industry, promoting supply-side reforms, helping the strategy of rural revitalization, promoting the development of local industrial economy, and ensuring food security. Based on the analysis of the current situation of Heilongjiang soybean industry and the advantages of the Hailun soybean industry, combined with China’s major industrial policy orientation and taking Hailun soybean industry as an example, this paper puts forward the high-quality development idea of Heilongjiang soybean industry based on the “three-chain synergy” of the supply chain, industry chain and value chain, and provides a reference for the development of China's domestic soybean industry during the 14th Five-Year Plan period.

4 Research on the China -ASEAN regional grain logistics system based on the belt and road initiative(Online First, Recommended Article)

LU Xing-chen , LI Teng-fei

2020, 28(4):25-31.

[Abstract](264) [HTML](0) [PDF 503.51 K](608)

Abstract:
It is of significance to strengthen the construction of China ASEAN grain logistics system for ensuring China's grain security. Based on the need to deepen the China-ASEAN grain industry cooperation under the“Belt and Road Initiative”, this paper analyzes the current situation of grain logistics channels in Southwest China and ASEAN countries, and highlights the outstanding problems. Based on the consideration of optimizing the import structure and ensuring regional security, the China-ASEAN cross-regional grain logistics system construction based on the “Belt and Road Initiative” initiative was proposed, focusing on the analysis of logistics nodes, logistics channels, logistics parks and other cooperation channels to puts forward policy suggestions to achieve national strategy and mutual benefit.

5 The reference and Enlightenment of “Binzhou mode” to the economic development of grain industry in China(Online First, Recommended Article)

ZHONG Yu

2020, 28(4):32-35.

[Abstract](256) [HTML](0) [PDF 383.32 K](535)

Abstract:
“Binzhou mode” is a grain industry economic development mode by “government guidance, market orientation, leading driving, science and technology support, integration and circulation, benefiting people’s safety”. It aims to shape the industrial development advantages, promote the combination of primary, secondary and tertiary industries, promote the steady development of enterprises, strengthen the transformation capacity of processing industry, realize the high-end leading of products, and improve the grain product supply system. The experience of Binzhou grain industry economic development including "taking the opportunity of system and mechanism reform to promote the transformation and upgrading of enterprises, taking the grain economic Park as the carrier to promote the integration development of three industries, and taking the support of scientific and technological innovation to help create high-quality food brands" is worth learning from for many major grain producing areas.

6 Isolation, identification and gas generation of spoilage microorganisms from swollen braised brisket with potato(Online First, Recommended Article)

LI Hui , LU Yu , ZHONG Ming , LI Xiao-yan , ZHANG Chen-yue , CHEN Wen-bo , WANG Nai-juan , CHEN Hui

2020, 28(4):36-42.

[Abstract](295) [HTML](0) [PDF 1.01 M](651)

Abstract:
In order to solve the problem of bag expanding of braised brisket with potato, the microorganism of expanding bag was separated, purified, identified and gas production characteristics were studied. Seven dominant strains were obtained. Morphology observation, 16S rRNA sequence and MALDI-TOF MS were combined to identify the obtained strains. As a consequence, strain 001 and 002 were identified as Bacillus subtilis, strain 003 and 004 were Staphylococcus epidermidis, strain 005 and 006 were Bacillus licheniformis, strain 007 were the member from Bacillus coagulans. When those strains were innoculated into the braised brisket with potato, obvious gas generation was observed for strain 001, 002, 005, and 006 which was the main reason for the bag expansion of braised brisket with potato.

7 Profile analysis of food shelf-life research

QIANG Wan-li , XIE Tian , LI Hui , DU Yu-meng , LI Jing , LI Xiao-yan

2020, 28(4):43-47.

[Abstract](444) [HTML](0) [PDF 378.26 K](877)

Abstract:
In today's society, the importance of shelf life is indisputable in all aspects of food industry including manufacture, processing, storage, distribution, sale and consumption. However, there is no general method to predict the shelf life of different kinds of food, because the products own properties, different processing and storage conditions will affect the safety and quality of food. This paper reviewed the relevant standards and regulations of food shelf-life in China and aboard, summarized the shelf-life prediction methods, models and examples based on the quality decay principle of dynamics of chemical quality, microbial growth kinetics and sensory prediction, and analyzed the existing problems of the prediction models in China based on the previous research. We hope this paper will provide certain basis for the evaluation, design and verification of food manufacturers' shelf-life.

8 Fermentation of sanbai melon wine and analysis of its aroma components(Online First, Recommended Article)

LI Xiao-yan , CHEN Wen-bo , ZHONG Ming , LI Hui , QIANG Wan-li , ZHANG Lian-hui , ZHANG Chen-yue , LU Yu

2020, 28(4):48-53.

[Abstract](385) [HTML](0) [PDF 501.37 K](543)

Abstract:
Sanbai melon wine was prepared with the brewing yeast strainBH8 which stored in our laboratory and the commercial strain Enarts ES181, respectively. The aroma components were further analyzed. The results showed that both yeasts trains exhibited good fermentation capacity. With the increase of total acid content, both of the fermented wines reached the end point of fermentation on the 6th day, and the alcohol concentration produced is 5.96% (E) and 5.50% (B), residual glucose content is 0.37 g/L (B) and 0.30 g/L (E), fructose content is 2.03 g/L (B) and 1.05 g/L (E). Yeast strain B had a greater comparative advantage in producing ester flavor substances. Moreover, a total of 47 aroma components, mainly esters and alcohols, were detected in two kinds of fermented wine by Headspace solid phase microextraction GC-MS (HS- SPME-GC-MS). The results of sensory evaluation showed that the two fermented wines were well coordinated and presented a homonious aroma of Sanbai melon. The study results indicated that the yeast strains in the experiment could be used in the brewing of sanbai melon wine, and the sanbai melon could be developed into sanbai melon wine.

9 Influence of different hydrophilic-colloid on the stability of mango juice beverage(Online First, Recommended Article)

ZHAO yun , ZHANG Lian-hui , YING Xin , WU Wei-Li , ZHONG Ming , LI Hui

2020, 28(4):54-58.

[Abstract](290) [HTML](0) [PDF 855.07 K](662)

Abstract:
To reduce the delamination of mango juice beverage during processing and storage, improve product stability and shelf life quality, the single factor experiment, sensory evaluation and stability analysis were carried out to study the stability of five kinds of hydrophilic-colloid, such as xanthan gum, pectin, soybean polysaccharide, sodium carboxymethyl cellulose (CMC-Na), gellan gum when used in mango juice drink. Xanthan gum and CMC-Na were further selected for the optimized combination experiment. The results showed that the stability of 0.7 g/kg xanthan gum and 1.8 g/kg CMC-Na was the optimum addition.

10 Research progress of soy peptide, wheat peptide and collagen peptide in sports nutrition(Online First, Recommended Article)

QIANG Wan-li , LI Jing , HUAN Mei-li , Li HUI , ZHANG Lian-hui , JIAO Han-xiao , ZOU Di

2020, 28(4):59-65.

[Abstract](279) [HTML](0) [PDF 489.66 K](759)

Abstract:
This paper reviews the development trend and prospect of sports nutrition market, as well as the research advance and functions of soy peptide, wheat peptide and collagen peptide in sports nutrition. The functions mainly include offering the required protein and essential amino-acid (EAA), relieving fatigue, repairing of exercise-induced muscle damage, promoting fat metabolism, elevating athletic ability and so on. The paper mainly describes the molecular weight distribution, essential amino acid composition and function of different peptides in sports performance which will provide some references and theoretical support for the application and development of sports nutrition products.

11 Development status and formula design of food for elders

QIANG Wan-li , ZHANG Lian-hui , YING Xin , LI Hui , HUAN Mei-li , LI Jing

2020, 28(4):66-71.

[Abstract](464) [HTML](0) [PDF 585.59 K](770)

Abstract:
Global aging is a major trend of social development and it’s also a major challenge that people face. Due to the physiological factors such as organ dysfunction, cell and muscle attenuation, anabolic metabolism less than catabolic metabolism, the elderly are easier to have diet dysfunction, muscular attenuation, digestion, malnutrition and other health problems. Through the investigation, it was found that products for elders in Chinese market were limited and the nutrients were not comprehensive, moreover, most of the products could not meet the dietary nutrition needed for elderly consumers. This review investigated the existing problems and challenges of the food for elders in the current market based on the current health status of elders in China. This review further summarized formula design and key technology of food for elders, in order to provide technical support and advice for designing-foods that could meet the nutritional needs of aging diet.

12 The role of an independent Netherlands laboratory in the trade and industry of edible oils and fats(Online First, Recommended Article)

Mar Verhoeff

2020, 28(4):72-76.

[Abstract](240) [HTML](0) [PDF 837.15 K](513)

Abstract:
The task of an independent laboratory within the trade of edible oils and fats is to determine the quality of shipped goods. Samples of the cargo are taken upon loading and discharge of a vessel and tested for the contractual quality specifications. The testing is performed according to contractual agreed methods of analyses. The laboratory should be recognised by the trade organisations and be tested every year on its performance. Also there is an increasing demand for analyses on contaminants, e.g. pesticide residues. This is enforced by national and international legislation. Therefore the laboratory should be equipped with the newest analytical instruments in order to detect the requested low levels of contaminants and should keep up with the latest methods of analyses. A brief introduction of the independent laboratory in the Netherlands, the main analytical indexes agreed in the contract in the oil and fat trade, the important quality parameters, the key pollutants (including pesticide residues, polycyclic aromatic hydrocarbons, mineral oil, phthalate, dioxin, monochloropropane, etc.) are summarized in this paper, in order to make readers understand the quality control and technical progress of the goods in the oil and fat trade by the International Organization for Standardization (ISO) and the European Union (EU), provide some references for facilitating technology exchange.

13 The global research progress of enzymatic processing of oils with Omega 3 polyunsaturated fatty acids(Online First, Recommended Article)

Dilay Sen , Derya Kahveci

2020, 28(4):82-92.

[Abstract](269) [HTML](0) [PDF 507.49 K](873)

Abstract:
This paper has reviewed that Omega 3 polyunsaturated fatty acids (PUFAs), as an essential fatty acids (EFAs), mainly come from fish oil of marine products, has positive effects on treatment and/or prevention of several diseases. In this review, the recent developments by 2019 in the field of enzymatic modification of oils rich in omega 3 PUFAs have summarized. Several different products, such as structured lipids with a variety of FA compositions, nutritional aspects, omega 3 PUFA concentrates, phospholipids and phenolic lipids, have discussed from the point of process technology as well as possible applications. Enhancing omega 3 PUFA content in diet involves a number of strategies aiming to modify the content of such FAs in fats and oils. Due to the mild reaction conditions used, especially the lipase specificity, the position as well as content of omega 3 PUFAs in lipid molecules being of importance from the point of bioavailability, enzymatic processing of omega 3 PUFA oil is safe, efficient and preferred over chemical treatments.

14 Effect of cooked mashed potato content on the quality of dry potato wheat noodle

TIAN Xiao-hong , WU Na-na , ZHANG Min , TAN Bin , WANG Li-ping , LIU Yan-xiang , LUO Hui-fang

2020, 28(4):100-104.

[Abstract](228) [HTML](0) [PDF 442.96 K](538)

Abstract:
To simplify the production process, cooked mashed potato instead of water were used to make potato wheat noodles. Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour. Influence of potato content on the quality of noodles was discussed. The results showed that with the increase of mashed potato content, the cooking yield and cooking loss of potato wheat noodles increased, L* value decreased, a* value and b* value increased, and color quality decreased. The fracture distance of potato wheat noodles increased first and then decreased, and the fracture strength, firmness and shear work all showed a decreasing trend.

15 Study on improving the properties of rice flour and rice vermicelli quality by heat treatment with lactic acid solutions

LIU Hui-hui , LIAO Lu-yan

2020, 28(4):105-112.

[Abstract](235) [HTML](0) [PDF 461.89 K](532)

Abstract:
The paper mainly studies the effect of heat treatment with lactic acid on properties of rice flour and quality of dried rice vermicelli and wet rice vermicelli. Indica rice flour by water milling was selected as raw material and treated with different concentration of lactic acid, damp heat or the combination of lactic acid and damp heat. The gelatinization characteristics, solubility, expansion rate, cooking quality and texture of dry and wet rice noodles under different conditions were studied. The experimental results showed that the heat treatment with lactic acid had a significant effect on the gelatinization properties of rice flour. After heat moisture treatment, lactic acid treatment, and heat treatment with lactic acid, the peak viscosity, trough viscosity, attenuation value, final viscosity, and retrogradation value of rice flour were all reduced. The peak viscosity was highest in the lactic acid treatment (pH=4). Heat treatment with lactic acid had a certain influence on the solubility and swelling capacity of rice flour. Compared with the original sample, both the solubility and swelling degree of treated samples were gradually decreased. In the determination of rice vermicelli cooking quality, after the lactic acid treatment (pH = 4), the broken rate, cooking loss rate of the dried rice vermicelli and wet rice vermicelli all reached the lowest. In the determination of texture quality of rice vermicelli, after heat moisture treatment, lactic acid treatment and heat treatment with lactic acid, the wet rice vermicelli have decreased hardness and chewiness. When the lactic acid treatment (pH=4), the elasticity of the wet rice vermicelli reaches the maximum. In heat moisture treatment, lactic acid treatment and heat treatment with lactic acid, the viscosity of dried rice vermicelli has decreased, in the lactic acid (pH = 4), the maximum elasticity of dried rice vermicelli. The final result: In the case of lactic acid treatment (pH = 4), the effect on improving the properties of rice flour and the quality of rice vermicelli was optimal.

16 Optimization of decolorization process of Qinghai flaxseed oil by response surface methodology

HAN Yu-ze , LI Ning , WAN Song-tao , WANG Ying , WANG Jin-ying

2020, 28(4):113-118.

[Abstract](251) [HTML](0) [PDF 3.23 M](395)

Abstract:
The decolorization of Qinghai flaxseed oil was carried out by the method of adsorption decolorization. The decolorization rate at wavelength of 665 nm was selected as the experiment indicator, and the effects of 3 single-factors (decolorization temperature, decolorization time and addition amount of adsorbent) on the decolorization process were studied. On the basis of single - factors experiment, 3-variable 3-level response surface methodology were conducted to optimize the decolorization process. The results showed that the optimum conditions of the decolorization process were as follows: the decolorization temperature was 71 ℃, the decolorization time was 23 minutes, the amount of adsorbent was 4.3%, and the decolorization rate was 77.59%.

17 Research and development progress of Semen ziziphi spinosae oil

SUN Ming-zhe , ZHANG Shan-shan , YAN Lin , ZHENG Xiao-jie , LI Xiao-yan

2020, 28(4):119-125.

[Abstract](337) [HTML](0) [PDF 477.96 K](696)

Abstract:
Semen ziziphi spinosae oil is a kind of safe edible oil for health care comes from Suanzaoren which have the functions of both medicine and food. This article reviews the extraction technology, composition analysis and biological activity of Semen ziziphi spinosae oil in recent years, and a reference was provided for the further development and application of Semen ziziphi spinosae oil. Existing research shows that the production process of Semen ziziphi spinosae oil is simple, and the refined oil contains a large amount of unsaturated fatty acids, among which the contents of oleic acid and linoleic acid are the highest, and it also contains a variety of fat-soluble components. Semen ziziphi spinosae oil has a variety of biological activities, such as sedation and hypnosis, memory improvement, antidepressant, antioxidant, lipid regulation and antitumor, etc., but the material basis and mechanism of its biological activity have not been fully clarified and need further study. The safety and multi-activity characteristics of Semen ziziphi spinosae oil have given it great development and application potential, and the related products have broad market prospects.

18 Research progress of novel food packaging materials

SU Zhen , KANG Shi-yu , QIAN Chen-wei , CHEN Xiao-jun , WANG Chao

2020, 28(4):126-131.

[Abstract](273) [HTML](0) [PDF 4.14 M](577)

Abstract:
With the further development of food processing industry, food quality and safety have been paid more and more attention by the public. In order to protect food quality and extend the shelf life, it is of great significance to develop new packaging materials. In this paper, four types of new packaging materials were introduced, including antibacterial materials, air-conditioned materials, controlled-release materials and intelligent materials. The characteristics of various packaging materials and their research progress in the field of food packaging have been summarized. Moreover, the development trend of food packaging materials has been prospected.

19 Study on the recipe and production process of highly hollow biscuit

SHI Zhong-lie , SHI Xin , XIAO Jing

2020, 28(4):132-137.

[Abstract](226) [HTML](0) [PDF 514.89 K](552)

Abstract:
High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits. The best basic formula (in bakers percentage) and technology of making hollow biscuits with high hollowness were obtained by using sensory evaluation method and single factor and orthogonal test.. The final basic recipe is: 100% of plain flour, 27% of sugar, 6% of palm oil, 0.5% of baking soda, 4.5% of ammonium bicarbonate, 0.6% of salt and 0.1% of semi-hard biscuit compound enzyme R103. The initial baking temperature is 150 ℃/150 ℃. After 2.5 minutes, the top/bottom temperature is adjusted to 190 ℃/160 ℃ and the biscuits are baked for 10 minutes. The hollowness of the hollow biscuits is maximized according to this process and recipe.

20 Research progress on the function and application of gingerol

SUN Lu , ZHAO Xiao-yan , ZHU Yun-ping , ZHANG Xiao-wei , LIU Hong-kai , ZHU Hai-tao

2020, 28(4):138-144.

[Abstract](452) [HTML](0) [PDF 796.71 K](1063)

Abstract:
Gingerol is one of the bioactive ingredients in ginger, which plays an important role in the medicinal efficacy of ginger. In this study, the chemical structure and composition of gingerol were introduced, and the advantages and disadvantages of different extraction technology and separation methods of components were compared according to the difference of gingerol compounds. In addition, the main problem of determining gingerol method was put forward. The research progress of gingerol functions and mechanisms including anti-tumor, antioxidant, anti-inflammatory and anti lipid of gingerol in the domestic and foreign were introduced. According to it’s functional characteristics, the application prospects of gingerols in food, medicine, health care and cosmetics were finally prospected.

21 Study on the volatile matter of wheat and wheat flour using GC-IMS

ZHAO Ying , REN Fang , LI Zhen-hua , SONG Yong-quan , WANG Rui-jie , SUN Xue-yuan , WANG Hong-yao

2020, 28(4):145-151.

[Abstract](260) [HTML](0) [PDF 5.45 M](484)

Abstract:
GC-IMS was used to determine the flavor compounds of 15 wheat samples from Shandong and Hebei Province respectively and 15 wheat flour samples from the corresponding wheat of Shandong Province. We found a rapid method for the determination of food flavor substances. The results showed that the volatile organic compounds in wheat and wheat flour could be detected quickly without sample pretreatment. With short time and simple operation, Principal Component Analysis (PCA) can distinguish Shandong wheat from Shandong wheat flour. The flavor components of wheat were significantly higher than that of wheat flour.

22 Research of fermentation preparation technology and preliminary application for Deoxynivalenol-degrading direct inoculated microbial inoculum

DU Wen , CHANG Xiao-jiao , ZHAO Yi-fan , GUAN Yu-long , SUN Chang-po , LIU Hu-jun

2020, 28(4):152-158.

[Abstract](289) [HTML](0) [PDF 647.17 K](511)

Abstract:
Deoxynivalenol(DON), as a secondary metabolite of some fusarium species, has been harmful to the food and feed industry. To improve spore-producing ability of Bacillus subtilis, the fermentation pH, temperature, supplemental carbon source and duration of Bacillus subtilis that efficiently degraded DON were studied in 5L-quadruple fermenters. The best fermentation conditions were determined, the fermentation pH was controlled at 7.5 and the temperature was controlled by stages, kept at 37 ℃ for first 12 hours, then raised to 39 ℃ until the end; 10 g/L molasses was added once at the 12th hour, then the fermentation was terminated at the 30th hour. Under the optimal conditions, the number of spores could reach 2.9×1010 CFU/mL and the spores’ rate could reach 96.7%. The fermentation liquid were further prepared into direct inoculated microbial inoculum and applied to remove DON from grain processing by-products; Under the condition that dry matter content in the composite material culture medium was not more than 30%, and the inoculation amount of the bacterium preparation was more than 0.1%, DON in the grain by-products could be effectively removed by fermentation and the highest degradation rate could reach 98.8%.

23 Research situation analysis of potato glycosides alkaloid based on Baidu academic search engine

NIE Xu-heng , YANG Shui-yan , WANG Chun-yan , CHEN Guo-yan , WEN Yun-man , ZHANG Wen-yan , SUN Jing-han

2020, 28(4):159-165.

[Abstract](183) [HTML](0) [PDF 578.36 K](492)

Abstract:
Steroidal glycoalkaloids (SGAs) are secondary metabolites in solanaceae and some liliaceae plants. SGAs have resistance against pathogen, pest attacks and allelopathic effect for the plants themselves. Although SGAs can inhibit the growth of cancer cells and influence the food favor, accumulation of the high SGA level in potato (Solonum tuberosum L.) tubers may cause poisoning for human and livestock to consume, even lead to death. Therefore, it is very important that SGAs content among potato cultivar tuber are determined accurately and its dynamic changes is understood for consumption. For these reasons, the research trend of SGAs content, in this section, was analyzed, and the results showed that the quantity of publications in the field of SGAs increased steadily year by year. The study scope in this yield had being spanned across a wide range of disciplines, which became a trend. The relevant researchers and research institutions are summarized in this field via statistical analysis.

24 Analysis and treatment of the condensation on discharged grain in early spring season in Beijing

REN Bo-en , WU Jian-zhong , WANG Ren-xu , LI Kun

2020, 28(4):166-169.

[Abstract](239) [HTML](0) [PDF 2.64 M](427)

Abstract:
Temperature difference and dew point are two important factors for moisture condensation of the storage grain. According to the large temperature humidity, storage temperature and humidity, grain temperature conditions and rice moisture during the discharge period of the finished grain rice, the reasons for moisture condensation were concluded. Using the relevant charts such as grain pile dew point approximation checklist, grain absolute humidity graph and atmospheric absolute humidity map, the main method of grain pile dew predicting were summarized and the feasible and effective treatment measures were provided which has positive significance for the safe storage of finished grain.

25 Research and practice of waste gas recovery technology of grain dryer

LIN Lin

2020, 28(4):170-172.

[Abstract](197) [HTML](0) [PDF 443.39 K](403)

Abstract:
According to the characteristics of plant impurities and dust and other waste gas, combined with the characteristics of the grain dryer, the fully closed structure and the centralized separation and recovery process of dust and impurities by negative pressure were used to change the open drying operation mode and achieve the orderly discharge of plant impurities and dust. Through the production verification, 90% of plant impurities and dust can be recoveried, and more than 3% of source of energy can be saved. It can not only solve the environmental pollution problems such as excessive emission of exhaust gas, but also can turn waste into wealth during recycling waste processing into biomass particles. Moreover, the heat loss of dryer can be reduced, and the drying thermal efficiency can be improved.

26 Study effect of different drying temperature and drying air speed on paddy quality

ZHENG Gang , SUN Li-qin

2020, 28(4):173-176.

[Abstract](270) [HTML](0) [PDF 611.81 K](597)

Abstract:
The effect of different drying temperature and air speed on the quality of rice was studied. The results showed that the quality and germination rate of rice decreased with the increase of drying temperature and drying air speed. When the drying temperature is below 50 ℃ and the air speed is less than 0.6 m/s, the change of rice quality is the smallest and the germination rate is the highest.

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