1, custody characteristics of corn flour higher moisture. The newly-opened corn flour has a high temperature, generally 30-35C. Cornmeal is rich in fat, it is prone to heat and mildew, it is rancid and bitter, and it is not easy to store for a long time. In the early stage of the fever, the corn flour has a slight musty taste. After 3-5 days, the musty odor aggravates, the temperature rises, and the agglomerates become clusters. The pink ash is pale, and the surface is poorly water-absorptive, lacks stickiness, and has serious hazel flavor. Difficult to swallow, can not eat. 2. Custodial methods The production of corn flour should be based on the principles of sales and production. With eating and grinding, it can not be blindly processed to avoid excessive backlog, which will prolong the storage time and affect quality. In the storage of cornmeal, the moisture content must not exceed 14%. Therefore, the moisture content of raw corn should be reduced before entering the mill. It is best to use a dry milling method to extract not only a large amount of nutritious corn germ oil from corn embryos, but also to improve the quality of corn flour, which is advantageous for storage. Corn flour is generally packed in bags, coded into stacks for easy ventilation, and should be dumped regularly, generally 5-7 days after the dumplings, if found to have agglomeration phenomenon, timely kneading loose. At the same time, it is necessary to regularly store new products to prevent part of the corn powder from being stored for too long, becoming bitter and hard, and inedible. Corn flour with water content below 12% is used in low temperature seasons to transfer the packaged corn flour to the outside of the storehouse. When the temperature in the bag falls below the temperature, the re-entry storage container is kept in closed storage and the storage time can be extended.
Oxadiazon
1. Apperance: light yellow powder (TC)
2. Melting point: 87°C
3. Vapour pressure: <0.1mPa (20°C)
4. Solubility:In water 1mg/l (20℃). In ethanol, methanol 100.in acetone, chloroform 1000 (all in g/l 20℃).
5. Stability: Stable on the normal temperature.
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