小黑麦水含量对粮食自发产生热量和对储仓墙壁的影响.docVIP

Effect of the triticale grain moisture content on the spontaneous heating of grain and on the pressure against the silo wall 小黑麦水分含量对粮食自发产生热量和对储仓墙壁的影响 Abstract.The author presents the results of studies on the temperature and horizontal pressure of triticale grain in a model silo. The studies included grain with an initial moisture content of 13, 16 and 18% w.b. The grain storage duration was 25 days. The study showed that grain temperature is affected by its initial moisture content. The highest temperature values were observed in grain with an initial moisture content of 18% w.b. Also, a higher initial moisture content results in greater increases in pressure. 摘要：作者罗列出了在一个储仓模型中小黑麦的温度和水平压力的相关研究结果。研究中粮食初始水分含量分别为13%，16%和18%。粮食存放时间为25天。研究表明：粮食温度是受初始水分含量影响的。当初始水分含量是18%时，在粮食中观察到最高温度值。同样，初始水分含量越高，压力升高的也快。 Keywords: triticale, moisture content, silo, heating 关键词：小黑麦，水分含量，储仓，发热 INTRODUCTION 介绍 Temperature and moisture content are the most important factors affecting grain quality in the course of its storage. Seasonal and diurnal variation in temperature have a negative effect on stored grain, cause water migration and changes in its distribution within the material stored. The accurate prediction of moisture content and the temperature of grain in storage is necessary for the effective control of the process of ventilation, applied to provide optimum storage conditions for grain and the minimizing of conditions for infestation by insects [2]. 在粮食储存期间，温度和水分含量是影响粮食质量的最重要的因素。季节和昼夜的温度变化对储存粮食有不好的影响，它会引起储存中的粮食水分转移和改变。要想有效控制通风这个环节，就要精确预测储存粮食的水分含量和温度，以便于提供一个最优的储存环境和减小虫子的大批出现情况[2]。 The free migration of water depends on a number of factors -the kind and quality of grain in storage, the size and shape of the grain, its temperature, initial moisture content, and atmospheric conditions. It also depends on the duration of storage, as well as on the sorptive and diffusive properties of the grain. Those factors cause the process of water migration to be unstable. Water tends to migr