Detection of agricultural residues/food parameters in grains

1. Food shape ① Ball shaped food. There are many varieties of spherical food, and their size, appearance, and properties are also different. When calculating, the average diameter, or equivalent diameter, should be used Cylindrical food. When the cylinder height h ≥ D (D-cylinder diameter), the thickness of the food is calculated as h, and when h ≤ D, the thickness of the food is calculated as D. ③ Block shaped food. For fluidized bed freezing devices, when the length L ≤ 3d (d-food thickness), calculated as spherical food, L> 3D is calculated as cylindrical food. For other quick freezing devices, the volume of block food is calculated based on length X width X thickness. ④ Flaky food. Calculate based on the thickness of flake food, with a volume of length X width X thickness ⑤ irregular food. For irregular food, it should be calculated based on the maximum thickness of the food. The volume is calculated based on the average volume. 2. Moisture content. Refers to the percentage of moisture in food (%) 3. Density. The mass of food per unit volume is Kg/m3. 4. Bulk density. The mass per unit volume during food stacking is called the stacking density Kg/m3. 5. Specific heat. It refers to the amount of heat absorbed or released when the temperature of 1 kilogram of food increases or decreases by 1 ℃. Expressed in kcal/kg ℃ or kj/kg ℃. According to the freezing situation, the calculation should be divided into pre freezing specific heat and post freezing specific heat. 6. Thermal conductivity. The input value of the thermal conductivity coefficient represents the heat transferred on the unit thermal conductivity surface w/mk (kcal/mhC) per unit time when the temperature gradient is 1 ℃. It is an important parameter indicating the thermal conductivity of food. The main factors affecting the thermal conductivity of food include its composition, density, moisture content, humidity, temperature, etc. The thermal conductivity of various foods can be obtained from relevant information. 7. Food stew value. The food stew value i is a composite state parameter. When the temperature is constant, the heat released by freezing 1 kilogram of food is expressed in kcal/kg or kj/kg. When food is frozen below the freezing point, the food stew value should also include the latent heat of the food. Latent heat refers to the amount of heat required during the freezing process when the water content in 1 kilogram of food changes state, such as water О The heat required to freeze to freezing point temperature and melt to 0 ℃ water, expressed in kcal/kg or kj/kg. 8. Food unit weight. It should be calculated based on the average unit weight g. 9. The freezing point temperature of food refers to the initial freezing temperature, which is the temperature at which it first freezes. At this point, the latent heat of freezing accounts for the vast majority of the main heat during the entire freezing process

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