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食品科学  2017, Vol. 38 Issue (6): 274-281    DOI: 10.7506/spkx1002-6630-201706043
  工艺技术 本期目录 | 过刊浏览 | 高级检索 |
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
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.
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