Analysis of Viscosity and Quality of Wheat with Viscometer
One of the indicators of the change in wheat quality is the viscosity, which is found in the process of adding wheat to storage. The viscosity is always low, and the quality of the wheat is gradually reduced with the storage time. In order to study the factors influencing the determination of wheat viscosity, Lianyungang Port National Grain Reserves has compared and analyzed the viscosity values ​​of Jiamai, Aomai, and indigenous wheat according to different keratinocytes and found that the keratin rate has a greater influence on the viscosity. The determination of wheat viscosity generally requires the use of a grain kinematic viscometer for effective determination.
The gelatinization controller is turned on and the power switch is turned on. The display shows the content /00B000. Press the heating button, timing display, electric heating sleeve warm-up 6min. Pour the sample into a clean gelatinized bottle, accurately measure 200mL of distilled water of 49~50e, and put it into the heating jacket to heat it. Press the heating button at the same time and the display will restart. About 5 minutes, the sample solution should begin to boil. At this time, the circulating water header is opened to ensure that the cold water circulates in the gelatinized stopper.
In the whole experiment, the difference between the viscosity of Jiamai and Aomai was significant. From the viewpoint of keratin, Jiamai is a hard wheat and Aomai is a soft wheat. My library mainly uses the hard wheat in the local wheat. Comparing with the ratio of soft wheat, according to the requirements of GB/T 5493-1985, respectively using hard wheat, mixed 70% hard wheat and 30% soft wheat, mixed 50% hard wheat and 50% Soft wheat, mixed 30% hard wheat and 70% soft wheat, all soft, ground into powder for comparative tests.
Through measurement and analysis of grain movement viscometers, we can see from the results of different keratin content tests that the proportion of hard and soft wheat will affect the viscosity of wheat, and the impact is greater. Therefore, the use of viscosity for different varieties of wheat It is not appropriate to determine whether it is appropriate to deposit.
The gelatinization controller is turned on and the power switch is turned on. The display shows the content /00B000. Press the heating button, timing display, electric heating sleeve warm-up 6min. Pour the sample into a clean gelatinized bottle, accurately measure 200mL of distilled water of 49~50e, and put it into the heating jacket to heat it. Press the heating button at the same time and the display will restart. About 5 minutes, the sample solution should begin to boil. At this time, the circulating water header is opened to ensure that the cold water circulates in the gelatinized stopper.
In the whole experiment, the difference between the viscosity of Jiamai and Aomai was significant. From the viewpoint of keratin, Jiamai is a hard wheat and Aomai is a soft wheat. My library mainly uses the hard wheat in the local wheat. Comparing with the ratio of soft wheat, according to the requirements of GB/T 5493-1985, respectively using hard wheat, mixed 70% hard wheat and 30% soft wheat, mixed 50% hard wheat and 50% Soft wheat, mixed 30% hard wheat and 70% soft wheat, all soft, ground into powder for comparative tests.
Through measurement and analysis of grain movement viscometers, we can see from the results of different keratin content tests that the proportion of hard and soft wheat will affect the viscosity of wheat, and the impact is greater. Therefore, the use of viscosity for different varieties of wheat It is not appropriate to determine whether it is appropriate to deposit.
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