A STUDY ON THE QUALITY OF AGRICULTURAL PRODUCTS FROM THE STANDPOINT OF PHYSICAL CHEMISTRY

1)证明了大米蒸煮前浸泡在水中的裂纹是由于大米背面和腹部的水分扩散系数不同而产生的张力所致。2)测定了6种典型食用油在不同温度下的蒸气压，并与Riedel型方程进行了拟合。3)从非冷冻状态到冷冻状态连续测定了NFK的脱甲酰化反应，并从化学反应动力学的角度对结果进行了讨论。结果表明，冰晶中反应物在液态区的浓度与冰晶中反应速率的加快有关。4)用柱状扩散模型分析了单粒大豆的干燥速率，并讨论了大豆的裂纹和表面皱纹的发展。5)测定了14种日本泡菜的呼吸速率与温度的关系，并拟合出Arrhenius方程。6)提出了一种利用硅胶进行非热风干燥的方法。测定了硅胶薄层的吸附速率，并用第一下降速率公式进行了拟合。利用该公式对深床空气吸附过程中的排气温度、湿度和硅胶颗粒的温度、水分进行了模拟。7)将模拟结果与萝卜切片的干燥速度进行了比较，证明了单位面积恒速干燥和体积收缩脱水使比表面积减小的共同作用。8)测定了洗米水的粒度分布。提出将水进行离心处理作为第一步处理，并给出了设计方法。9)对8种食品溶液的凝固点与浓度的关系进行了初步探讨。测定了包括解离效应在内的活性，并对其进行了Hi

1) It was proved that crackes of polished rice soaked in water before cooking were caused by tension from defferent moisture diffusion coefficient beteween the back and the abdomen of a polished rice. 2) The vapor pressures of six kinds of typicaledible oil were measured at various temperature and fitted to Riedel type equation 3) The deformylation of NFK was measuredcontiniously from unfrozen state to frozen state and the resultswas discussed from the standpoint of chemical reaction kinetics. The results showed that the accerelation of the reaction rate in frozen was responsible for the concentration of the reactants in the liquid region in ice crystals. 4) The drying rate of single soy bean was analyzed by a cylindrical diffusion model ant the development of cracks and surface wrincles of soybeans was discussed. 5) The relationships beteween respiration rates and temperature of fourteen kinds of Japanese vesitables were miasured and fitted to Arrhenius type eqation 6) A dehumidification method using silica-gel for unheated air drying was proposed. Adsorption rates of silica-gel thin layrs were miasured and they were fitted to the formulas of the first falling rate. Using the formulas, simulations for a deep bed adsorption through air were carried out on the temperature and humidity of exhaust air, and temperature and moisture content of silica-gel grain. 7) Comparing simulation results with drying rate of sliced radish, it was proved the apparent falling rate drying was caused by a combination of constant rate crying per unit area and decreasing of surface area by shrinking of volume with dehydration. 8) Particle size distribution of rice washed water was measured. A centrifugal treatment for the water was proposed as the first step treatment and a design method was also given. 9) Relationships beteween freezing points and concentrations for eight kinds of food solution were miasured pecisely. The activities including dissociation effects were determined and a hi