摘要
为优化高水分小麦变温干燥工艺,减少小麦干燥能耗、时间,提高干后品质,考察了Ⅰ阶段温度(40～60℃)、水分转换点(15%～19%)和Ⅱ阶段温度(45～65℃)对高水分小麦干燥速率、干后品质(色差、硬度、沉降值、种子活力)及微观结构的影响.结果表明:高水分小麦最佳变温干燥工艺参数为Ⅰ阶段温度 46℃、水分转换点 16%、Ⅱ阶段温度 56℃,在此条件下,高水分小麦的综合评分为 0.826,可获得较好的干燥品质;响应面预测值与试验值之间的平均误差为 1.67%.本研究可为高水分小麦变温干燥技术提供理论参考.
Abstract
To optimize the variable-temperature drying process of high-moisture wheat,reduce energy con-sumption and drying time,and enhance the post-drying quality,the effects of stage Ⅰ temperature(40-60℃),moisture conversion point(15%-19%),and stage Ⅱ temperature(45-65℃)on the drying rate,post-drying quality(color difference,hardness,sedimentation value,and seed vigor),as well as mi-crostructural changes of high-moisture wheat were investigated.The results showed that the optimal varia-ble-temperature drying parameters for high-moisture wheat were a stage Ⅰ variable-temperature of 46℃,a moisture conversion point 16%,and a stage Ⅱ temperature of 56℃.Under these conditions,the high-moisture wheat achieved a comprehensive score of 0.826,indicating good drying quality.The average error between the experimental and predicted values from the response surface methodology was 1.67%.This study provides a theoretical reference for the variable-temperature drying technology of high-moisture wheat.
维普
万方数据