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干燥条件对稻米中直链淀粉含量的影响

发表时间:2011-10-15  浏览量:1226  下载量:587
全部作者: 郑先哲,刘成海,林甄,刘海军
作者单位: 东北农业大学工程学院;黑龙江建筑职业技术学院建筑材料与工业技术学院;黑龙江八一农垦大学食品学院
摘 要: 以薄层干燥试验为基础,通过中心组合法设计试验,研究不同干燥条件(干燥温度、表观风速和初始含水率)对直链淀粉含量的交互作用,并利用响应曲面法优化出最佳的干燥工艺参数。研究结果表明,3种干燥条件对直链淀粉含量的影响大小依次为:干燥温度>初始含水率>表观风速;优化出的最佳工艺参数为:干燥温度52℃,表观风速0.52 m/s,初始含水率22.40%,得到的直链淀粉含量为15.80%.经试验证明:与最佳理论优化参数相比,相对误差仅为1�01%,对确定稻谷合理工业化干燥工艺、提高干燥后稻米质量有一定的指导作用。
关 键 词: 农业工程;稻米;干燥温度;表观风速;初始含水率;直链淀粉
Title: Effects of drying conditions on amylose content of rice
Author: ZHENG Xianzhe, LIU Chenghai, LIN Zhen, LIU Haijun
Organization: Engineering College, Northeast Agricultural University; School of Building Materials and Industrial Technology, Heilongjiang College of Construction; Food College, Heilongjiang Bayi Agricultural University
Abstract: According to the central composite design experiment in a thin-layer drying experimental setup, the interaction effects of various drying conditions in terms of drying temperature, apparent wind speed and initial moisture content on amylase content were studied, and the optimal process parameters were obtained by using the response surface method. The results showed that the drying temperature had the most importance effects on the amylose content, followed by the apparent wind speed, and at least is the initial moisture content. Then the optimum parameters were obtained as follows: drying temperature of 52℃, apparent wind speed of 0.52 m/s, and the initial moisture content of 22.40%, in which conditions the amylose contents can be 15.80%, and the relative error was only 1.01% comparing with optimum theory parameters according to verifying experiment. These optimum parameters can be used to guide the produce of paddy drying operation.
Key words: agricultural engineering; rice; drying temperature; apparent wind speed; initial moisture content; amylose
发表期数: 2011年10月第19期
引用格式: 郑先哲,刘成海,林甄,等. 干燥条件对稻米中直链淀粉含量的影响[J]. 中国科技论文在线精品论文,2011,4(19):1755-1760.
 
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