稻谷分程干燥工艺优化

doi:10.7506/spkx1002-6630-201706043

食品科学 ›› 2017, Vol. 38 ›› Issue (6): 274-281.doi: 10.7506/spkx1002-6630-201706043

稻谷分程干燥工艺优化

熊书剑，孙卫红，赵鲁宁，卢泽民，贺小宁，毛均铭，周秋阳

1.江苏大学食品与生物工程学院，江苏镇江 212013；2.江苏大学农业装备工程学院，江苏镇江 212013

出版日期:2017-03-25 发布日期:2017-03-28
基金资助:
江苏省农业科技支撑计划项目（BE2014367）；江苏高校优势学科建设工程资助项目（1033000006）

Optimization of Three-Stage Drying of Paddy

XIONG Shujian, SUN Weihong, ZHAO Luning, LU Zemin, HE Xiaoning, MAO Junming, ZHOU Qiuyang

This study attempted to establish the optimal conditions for three-stage drying of paddy. Hot air temperature at stage Ⅰ, moisture content at the end of stage Ⅰ, holding time at stage Ⅱ and hot air temperature at stage Ⅲ were selected as independent variables. In the first step, the ranges of the variables were determined by one-factor-at-a-time method for optimization. Subsequently, a mathematical model was developed for comprehensive evaluation of the drying characteristics of paddy using principal component analysis (PCA). Finally, optimization experiments were carried out based on the comprehensive evaluation using response surface methodology. As a result, the optimal drying conditions were determined as follows: air temperature at stage Ⅰ, 76.30 ℃; moisture content at the end of stage Ⅰ, 19.99%; holding time at stage Ⅱ, 11.34 d; and hot air temperature at stage Ⅲ, 35.53 ℃. Under these conditions, the composite score (F) was 1.284 with a cracking rate of 51% and a head rice rate of 64%, and the average drying rate was calculated to be 1.21%/h.

Online:2017-03-25 Published:2017-03-28

摘要/Abstract

摘要： 为了得出最佳稻谷分程干燥工艺条件，实验选取Ⅰ阶段热风温度、Ⅰ阶段终了含水率、Ⅱ阶段暂存时间和Ⅲ阶段热风温度4 个因素，首先进行单因素试验确定优化区间，后通过主成分分析法对多个稻谷干燥品质指标综合建立稻谷干燥品质评价模型，再以综合指标作为评价标准进行响应面试验得出稻谷分程干燥最佳工艺条件。最终优化结果：Ⅰ阶段热风温度为76.30 ℃，Ⅰ阶段终了含水率为19.99%，Ⅱ阶段暂存时间为11.34 d，Ⅲ阶段热风温度为35.53 ℃，验证得到综合F值为1.284，其中爆腰率为51%、整精米率为64%，计算平均干燥速率为1.21%/h。

关键词: 稻谷, 分程干燥, 主成分分析, 响应面方法

Abstract: This study attempted to establish the optimal conditions for three-stage drying of paddy. Hot air temperature at stage Ⅰ, moisture content at the end of stage Ⅰ, holding time at stage Ⅱ and hot air temperature at stage Ⅲ were selected as independent variables. In the first step, the ranges of the variables were determined by one-factor-at-a-time method for optimization. Subsequently, a mathematical model was developed for comprehensive evaluation of the drying characteristics of paddy using principal component analysis (PCA). Finally, optimization experiments were carried out based on the comprehensive evaluation using response surface methodology. As a result, the optimal drying conditions were determined as follows: air temperature at stage Ⅰ, 76.30 ℃; moisture content at the end of stage Ⅰ, 19.99%; holding time at stage Ⅱ, 11.34 d; and hot air temperature at stage Ⅲ, 35.53 ℃. Under these conditions, the composite score (F) was 1.284 with a cracking rate of 51% and a head rice rate of 64%, and the average drying rate was calculated to be 1.21%/h.

Key words: paddy, three-stage drying, principal component analysis, response surface methodology

中图分类号:

TS201

熊书剑，孙卫红，赵鲁宁，卢泽民，贺小宁，毛均铭，周秋阳. 稻谷分程干燥工艺优化[J]. 食品科学, 2017, 38(6): 274-281.

XIONG Shujian, SUN Weihong, ZHAO Luning, LU Zemin, HE Xiaoning, MAO Junming, ZHOU Qiuyang. Optimization of Three-Stage Drying of Paddy[J]. FOOD SCIENCE, 2017, 38(6): 274-281.

[1]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[2]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[3]	蔡玮琦，左雯雯，陆杨，黄胜良，李存玉，郑云枫，彭国平. 红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别[J]. 食品科学, 2021, 42(6): 250-255.
[4]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[5]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[6]	王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪. 基于氨基酸含量的市售14 种食用蘑菇的综合评价[J]. 食品科学, 2021, 42(16): 203-208.
[7]	符成刚，刘文玉，陈友志，李玉梅，李欢康，周靖，张孔雀，魏长庆. 加热温度对新疆马脂理化性质、脂肪酸及挥发性风味化合物的影响[J]. 食品科学, 2021, 42(16): 54-60.
[8]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.
[9]	刘盼盼，郑鹏程，龚自明，叶飞，冯琳，高士伟，王雪萍，王胜鹏，滕靖，郑琳，桂安辉. 工夫红茶品质分析与综合评价[J]. 食品科学, 2021, 42(12): 195-205.
[10]	孔滢，王欢，郎利新，窦晓莹，白锦荣. 不同百合样品中13 种内源性游离糖的含量分析[J]. 食品科学, 2021, 42(10): 249-254.
[11]	陈思睿，唐莹，董丹，蒋莹，何红英，王金玲. 红树莓果汁降酸发酵过程中活性成分的变化[J]. 食品科学, 2021, 42(10): 241-248.
[12]	倪德让，叶兴乾，林琳，孙崇德，孔祥礼，王和玉，王莉. 基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用[J]. 食品科学, 2020, 41(8): 250-255.
[13]	方冠宇，蒋予箭，穆晓静，施思. 浙江玫瑰醋不同发酵阶段特征性香气成分的确定[J]. 食品科学, 2020, 41(8): 234-242.
[14]	张建萍，解春芝. 不同腐乳酱营养、功能及呈味氨基酸量化表征[J]. 食品科学, 2020, 41(6): 246-251.
[15]	郭俊先，马永杰，田海清，黄华，史勇，周军. 基于高光谱反透射图像的新疆冰糖心红富士水心鉴别[J]. 食品科学, 2020, 41(6): 278-284.

稻谷分程干燥工艺优化

Optimization of Three-Stage Drying of Paddy

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价