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       水(shui)(shui)(shui)(shui)(shui)稻等糧食作物(wu)(wu)烘(hong)干(gan)的(de)過(guo)程(cheng)是(shi)(shi)(shi)一個(ge)非常復雜的(de)量變(bian)過(guo)程(cheng)，這是(shi)(shi)(shi)由(you)谷(gu)(gu)(gu)物(wu)(wu)自(zi)身物(wu)(wu)理(li)(li)生理(li)(li)特(te)性所決定的(de)。專業技術(shu)人員所繪出的(de)谷(gu)(gu)(gu)物(wu)(wu)水(shui)(shui)(shui)(shui)(shui)分(fen)(fen)蒸(zheng)發過(guo)程(cheng)所耗費時(shi)(shi)間(jian)的(de)曲線(xian)幾乎(hu)與拋物(wu)(wu)線(xian)吻(wen)合。通俗地說，當(dang)谷(gu)(gu)(gu)物(wu)(wu)自(zi)身水(shui)(shui)(shui)(shui)(shui)分(fen)(fen)高達20%—30%之(zhi)間(jian)時(shi)(shi)，平(ping)均每(mei)小時(shi)(shi)可(ke)下(xia)降1—2個(ge)百分(fen)(fen)點甚至更(geng)多(duo)的(de)水(shui)(shui)(shui)(shui)(shui)分(fen)(fen);當(dang)谷(gu)(gu)(gu)物(wu)(wu)自(zi)身水(shui)(shui)(shui)(shui)(shui)分(fen)(fen)下(xia)降至15%—20%之(zhi)間(jian)時(shi)(shi)，平(ping)均每(mei)小時(shi)(shi)下(xia)降水(shui)(shui)(shui)(shui)(shui)分(fen)(fen)可(ke)能(neng)會(hui)(hui)在0.3%—1%之(zhi)間(jian);當(dang)谷(gu)(gu)(gu)物(wu)(wu)自(zi)身的(de)水(shui)(shui)(shui)(shui)(shui)分(fen)(fen)在15%以下(xia)時(shi)(shi)，每(mei)個(ge)小時(shi)(shi)水(shui)(shui)(shui)(shui)(shui)分(fen)(fen)的(de)蒸(zheng)發量可(ke)能(neng)會(hui)(hui)更(geng)低。正規的(de)烘(hong)干(gan)機(ji)廠家為保證烘(hong)干(gan)谷(gu)(gu)(gu)物(wu)(wu)的(de)質量，都是(shi)(shi)(shi)通過(guo)電子信息(xi)技術(shu)控制熱量來實(shi)現(xian)烘(hong)干(gan)機(ji)能(neng)夠按照上述拋物(wu)(wu)線(xian)漸次下(xia)降運行的(de)。如果一味(wei)追求烘(hong)干(gan)時(shi)(shi)間(jian)(俗稱“降水(shui)(shui)(shui)(shui)(shui)率”)，則其烘(hong)出來的(de)糧食品質勢(shi)必會(hui)(hui)大大縮水(shui)(shui)(shui)(shui)(shui)，不僅爆腰率、碎米(mi)率高，而且(qie)色澤渾濁，品相和營養價值(zhi)也(ye)會(hui)(hui)受到影響(xiang)。