基于多品质指标的响应面试验优化稻谷流化床干燥工艺

doi:10.7506/spkx1002-6630-201616009

食品科学

基于多品质指标的响应面试验优化稻谷流化床干燥工艺

张越，丁超，杨国峰*，刘强，朱鸿雁，李省朝

南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，
江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023

出版日期:2016-08-25 发布日期:2016-08-30
通讯作者: 杨国峰
基金资助:
江苏省高校优势学科建设工程资助项目；2014年度粮食行业国家公益性项目（201413006）；
2013年度江苏省农业科技支撑计划项目（BE2013444）

Process Optimization for Fluidized Bed Drying of Paddy Rice Using Response Surface Analysis Based on Multiple Quality Indexes

ZHANG Yue, DING Chao, YANG Guofeng, LIU Qiang, ZHU Hongyan, LI Xingchao

College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern
Grain Circulation and Safety, Key Laboratory of Grains and Oil Quality Control and Further Processing, Nanjing 210023, China

Online:2016-08-25 Published:2016-08-30
Contact: YANG Guofeng

摘要/Abstract

摘要：

为优化稻谷流化床干燥工艺，采用三因素三水平Box-Behnken响应面分析法，研究干燥温度、降水幅度、缓苏时间对稻谷流化床干燥降水速率和干燥稻谷爆腰增率、垩白粒率、脂肪酸值、硬度、黏着性等品质指标的影响。结果表明：随着干燥温度和降水幅度水平的增加，稻谷降水速率、爆腰增率、垩白粒率和米饭硬度增加，脂肪酸值和米饭黏着性降低；随着缓苏时间延长，稻谷降水速率、爆腰增率、脂肪酸值和米饭硬度降低，米饭黏着性增加。而在较低的干燥温度条件下，缓苏时间延长，稻谷的爆腰增率和垩白粒率降低并不明显。Box-Behnken响应面分析法优化的流化床最优干燥参数为降水幅度2.50%（干基）、干燥温度45 ℃、缓苏时间3 h，此时隶属度综合分达最大值0.75。验证实验结果与拟合值无显著性差异（P＜0.05），优化结果可靠有效。

关键词: 稻谷, 流化床干燥, 降水幅度, 缓苏, 响应面分析

Abstract:

In order to optimize the fluidized bed drying process of paddy rice, a three-factor-three-level Box-Behnken
response surface experimental design was used to analyze the effects of air temperature, moisture removal in each drying
pass (MREDP) and tempering time on drying efficiency, additional crack percentage (ACP), chalky grain percentage (CGP),
fatty acid value (FAV), hardness and adhesiveness of dried rice. The results showed that the drying efficiency, ACP, CGP
and hardness of paddy rice increased with increasing either drying temperature or MREDP, while FAV and adhesiveness
decreased. However, the drying efficiency, ACP, FAV and hardness decreased and adhesiveness increased as the tempering
time increased. Moreover, at low drying temperature, as the tempering time increased, ACP and CGP decreased but not
significantly. The highest membership degree comprehensive rating score of 0.75 was achieved under the optimum drying
conditions established: hot-air temperature, 45 ℃; MREDP, 2.50% (dry basis); and tempering time, 3 h. The proposed
predictive model proved to be reliable and effective since no significant difference was seen between the experimental data
and model prediction (P < 0.05).

Key words: paddy rice, fluidized bed drying, moisture reduction, tempering, response surface analysis

中图分类号:

TS210.4

张越，丁超，杨国峰，刘强，朱鸿雁，李省朝. 基于多品质指标的响应面试验优化稻谷流化床干燥工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201616009.

ZHANG Yue, DING Chao, YANG Guofeng, LIU Qiang, ZHU Hongyan, LI Xingchao. Process Optimization for Fluidized Bed Drying of Paddy Rice Using Response Surface Analysis Based on Multiple Quality Indexes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201616009.

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基于多品质指标的响应面试验优化稻谷流化床干燥工艺

Process Optimization for Fluidized Bed Drying of Paddy Rice Using Response Surface Analysis Based on Multiple Quality Indexes

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