Research On Occurrence Rule Of Pest And Insect Management Method In Wheat Processing

In a whert flour mill, intest is an threat to wheat, wheat flour and grain-based products.In order to apply insect management method, we did some research:studying the quality of the flour infected by Tribolium castaneum,one of the storage pests in flour mills;summarizing the occurrence rule and development of pest populations density and distribution;researching the influence of wheat flour treated with heat or impact to control pest;monitoring of T. castaneum in flour mills is used to evaluate the impact of fumigations.The main conclusions were as follows:Sampling inside the mill to summarize the occurrence rule of pest populations, the most vulnerable part are the place where grain commodities remain.Pest populations is changed with temperature changing, pest population develop with the temperature increase.the fastiglum of pest number present in july, overwintering adults emerged Dec. to Jan. next year. Pest are often occur in march;15pairs T.castaneum was cultured on wheat flour under28℃,65%RH, the cumulative number of insect emergences increased to1608over a period of30d,the rate of pest population increase and time are different in flour and other milled products or broken wheat, New adults of T. castaneum adults reared on2T milled product emerged as early as30d. Different stored-product pests damage wheat products easily with different time. Rhyzopertha dominica miect as early as1-2d.Quality properties of flour were measured after different flour infecting time in five densities of adults of red flour beetle. The result are that along with the higher of insect density or time going on at same density of adults, the weight of flour,-S-S-contents declined to a certain extent, and falling number decreased, protein was increased, The wet gluten content and gluten index show irregular fluctuation. Flour protein types were changed.The results indicated that all pests, include eggs, were killed after impact. Research on the influence of wheat flour treated with impact to control pest. The damage starch content was increased and gluten content was decreased. Dough rheological properties and viscosity were affected.Heat treatments involve heating the bettles above the lethal temperature of them and the long enough time to hold this temperature,youth larva were harder killed than adult.100%mortality rates are obtained by water bath treatment and microwave, microwave treatments need shorter time and lower temperature than water bath treatment, it will a little impair the quality of flour.