The colloidal system formed by colloidal particles feels that the viscosity of rice is mainly determined by 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 kinematic viscosity meter is specially designed to measure the viscosity of various foods, and the viscosity increases with the increase of the concentration. The distance between the molecules of the colloidal system decreases gradually 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. Plus Wechat controls more relevant information: Grooming Kit ,Grooming Kit,Beard Grooming Kit,Beard Kit Ningbo VGR Electric Appliance Co., Ltd. , https://www.vgr-pro.com
The measurement result of the grain movement viscometer can find that the viscosity is positively correlated with the quality of rice, and the rice with higher viscosity has better food 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?/s, which is already unsuitable for storage in 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.
During the storage process of wheat, especially in high temperature and high humidity conditions, due to physiological activities such as respiration and germination, starch is hydrolyzed by starch into dextrin, maltose, monosaccharides and other substances, and its own content is gradually reduced, so that The viscosity of wheat drops. Therefore, the quality of wheat is determined by measuring the viscosity of wheat by a viscometer. 