Storage of flour

Flour is a kind of powder ground from wheat. Its hygroscopicity is particularly strong, and it is also very sensitive to humidity. Generally, the humidity requirement of flour storage is about 13%. If the humidity is high, it will cause flour mildew, and it will not be edible in severe conditions.

Requirement of flour storage on temperature and humidity

According to the general experience, the moisture content of flour is below 12% and the temperature is about 35 ℃; The water content is 13.5%, and the temperature is about 25 ℃. It can be kept for 3 ~ 6 months. Under the condition of good temperature, humidity and flour moisture, the storage period is about one and a half years. The flour processed in autumn and winter is better than that processed in summer.

There is no national standard for starch storage, but the warehouse should adhere to dry ventilation, and the relative humidity should not exceed 70%. Otherwise, the starch is hygroscopic, simple and rigid, and the demand for temperature is not high, so it is enough to adhere to the normal temperature. Of course, it can be controlled at about 15 ℃, which is very good. In addition, try to prevent the sun from shining.

The use of dehumidifier in flour storehouse can effectively create a dry humidity space for flour storehouse. The principle of dehumidification is that the humid air is pumped into the machine by an electric fan. Under the interaction of the refrigeration system (compressor, evaporator and cooler), it is suspected to form frost. The system actively heats up and defrosts into water and flows into the water tank to produce dry air. This circulation reduces the indoor humidity, Wet space gradually to dry comfortable role, prevent flour moisture moldy.