为探究装置不同干燥工艺对稻谷干燥特性及品质的影响,通过多因素试验,以干燥温度、初始含水率和滚筒转速为影响因素,以稻谷干燥速率、爆腰率、蛋白质含量、脂肪酸值和食味值为评价指标,探究稻谷最佳干燥工艺参数,对比6种数学模型在热风干燥中的适用性.结果表明:干燥温度对稻谷干燥特性和品质的影响最大,其次是稻谷初始含水率和滚筒转速,随着干燥温度的升高,稻谷的干燥速率增大,稻谷爆腰率、蛋白质含量、脂肪酸值增大,食味值减小;采用自然晾晒方式将稻谷含水率降至18％,在干燥温度40 ℃、滚筒转速30r/min的干燥条件下,稻谷干燥品质最佳;最佳数学模型为Wang and Singh模型;随着干燥温度的升高稻谷水分有效扩散系数也升高,干燥温度由40 ℃升到60 ℃,其稻谷水分有效扩散系数由9.433×10-11升到1.885×10-10,稻谷的干燥活化能为30.153 kJ.
Analysis and Model Exploration of Paddy Hot Air Drying Process
To explore the effects of different drying processes on the drying characteristics and quality of paddy,a self-made paddy drum hot-air drying device was used for hot-air drying experiments with drying temperature,initial moisture content,and drum speed as influencing factors,and paddy cracking rate,protein content,fatty acid value,and taste value as evaluation indicators.Single factor and orthogonal experimental methods were used to explore the effects of different factors on the drying characteristics and quality of paddy,and the optimal drying process for paddy was analyzed.The applicability of six drying mathematical models in hot-air drying was compared.The results showed that drying temperature had the greatest impact on the drying characteristics and quality of paddy,followed by initial moisture content and drum speed.As the drying temperature was increased,the drying rate of paddy was increased,and the cracking rate,protein content,fatty acid value,and taste value of paddy were increased,while the taste value was decreased.The moisture content of paddy was reduced to 18% by natural drying method,and the drying quality of paddy was the best at drying temperature of 40 ℃ and rotating speed of roller of 30 r/min.The optimal drying mathematical model was Wang and Singh model.As the drying temperature was increased,the effective diffusion coefficient of paddy moisture was also increased.When the drying temperature was increased from 40 ℃ to 60 ℃,its effective diffusion coefficient of paddy moisture was increased from 9.433×10-11 to 1.885×10-10,and the drying activation energy of paddy was 30.153 kJ.
paddydry qualityhot air dryingmathematical modelorthogonal test
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