Application of grain viscometer in the determination of wheat viscosity

The wheat viscosity index is the main criterion for assessing the quality of wheat storage. This plays an important role in ensuring good quality of grain and oil reserves and safe storage. In order to provide a scientific basis for the reasonable rotation of wheat, it is necessary to thoroughly study various factors that affect the viscosity value and control these factors so that the determination of the viscosity value is accurate and reliable, so as to accurately determine the storage quality of wheat. For the determination of the viscosity of wheat can generally be measured using the food kinematic viscometer, the application of the instrument is more common.

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 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瘫s, which is not suitable for 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.

Through the determination of grain viscosimeters, wheat is hydrolyzed into dextrins, maltose, monosaccharides and other substances due to physiological activities such as respiration and germination during the storage process, especially at high temperature and high humidity. Its own content is gradually reduced, so that the viscosity of wheat decreased. Therefore, the quality of wheat is determined by measuring the viscosity of wheat.

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