Food and Fermentation Industries >

2021 , Vol. 47 >Issue 7: 161 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026532

Effects of high temperature and humidity on physical and chemical indexes of fermented grains for pit entry

  • ZENG Xianglin ,
  • TUO Xianguo ,
  • ZHANG Guiyu ,
  • FAN Tao ,
  • ZHAI Shuang ,
  • CHEN Fei
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  • 1(School of Automation &Information Engineering,Sichuan University of Science & Engineering,Yibin 644000,China)
    2(Artificial Intelligence Key Laboratory of Sichuan Province,Sichuan University of Science & Engineering,Yibin 644000,China)
    3(School of Information Engineering,Southwest University of Science and Technology,Mianyang 621010,China)

Received date: 2020-12-25

  Revised date: 2021-01-26

  Online published: 2021-05-20

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Abstract

To provide basic data for safe pit entry of fermented grains in hot season,the changes of physical and chemical indexes of fermented grains were studied in the interval between two pit entry in high-temperature and high-humidity environment.The fermented grains (22.4 ℃,water content 55.8%,acidity 1.7 g/mol) were put into the self-built pit with temperature and humidity control.The temperature difference between fermented grains and nearly fermented grains (0,4,8,12,16 ℃),relative humidity of nearly fermented grains (60%,70%,80%,90%,95%) were controlled to simulate the environment of pit entry for fermented grains in hot season.The water content,temperature and acidity were measured in different positions of pit,in the interval between two pit entry.Under the high temperature and high humidity environment,the water content,temperature and acidity of fermented grains increased gradually with the increase of sampling time.The water content,temperature and acidity of fermented grains decreased with the increase of pit depth at the same time point.Influenced by the high temperature and high humidity environment,condensation appeared after the fermented grains entered the cellar,which changed the physical and chemical indexes of fermented grains for pit entry and thus altered the pit entry conditions of fermented grains.The study provides reference for the pit entry of fermented grains in hot season.

Key words： high temperature and humidity; fermented grains; pit; entry conditions; condensation

Cite this article

ZENG Xianglin , TUO Xianguo , ZHANG Guiyu , FAN Tao , ZHAI Shuang , CHEN Fei . Effects of high temperature and humidity on physical and chemical indexes of fermented grains for pit entry[J]. Food and Fermentation Industries, 2021 , 47(7) : 161 -167 . DOI: 10.13995/j.cnki.11-1802/ts.026532

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