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种子是生命力的载体 ,其传热传质的研究已经从宏观迈向微观 ,从整体迈向细胞、原生质、细胞器、分子膜的水平 .用透射电镜对未干与干燥的白菜种子进行了子叶切片观察 ,发现干燥后的种子子叶细胞仅在细胞壁有皱褶 ,细胞器无明显变化 .种子发芽过程中酶活性检测表明 ,与未干种子相比 ,萌发 48h,经 45℃干燥 2 h的种子α-酶的相对活性下降了 5 .8% ;经 67℃干燥 2 h的种子α-酶的相对活性下降了 3 0 .1% .可见 ,干燥参数影响种子的微观结构与酶的活性 ,与种子干燥的临界安全温度相同 ,酶的活性是干燥温度、初含水率与加热时间的函数
Seed is the carrier of vitality, the heat and mass transfer of the research has been from the macro to the micro, from the whole towards the level of cells, protoplasm, organelles, molecular films.Under dry and dry cabbage seeds with TEM, Observed and found that the dried seed cotyledon cells in the cell wall only folds, organelles no significant changes in seed germination enzyme activity test showed that compared with the non-dried seeds, germination 48h, 45 ℃ dried 2 h seeds α- The relative activity of the enzyme decreased by 5.8%; the relative activity of the seed α-enzyme decreased by 30.1% after drying at 67 ° C for 2 h. It can be seen that the drying parameter affects the microstructure and enzyme activity of the seed, The critical safety temperature is the same, the enzyme activity is a function of the drying temperature, initial moisture content and heating time