受冻水稻低温干燥特性研究

Research on Low Temperature Drying Characteristics of Frozen Rice

针对东北地区水稻产量大、收获后在存放过程中易受冻而烘后品质下降的问题,研究了受冻水稻的干燥特性。将受冻水稻通过合理的低温干燥工艺,在保证稻米干燥后品质前提下,使含水量降到安全水分,从而提高东北地区水稻的商品粮经济效益,并为寒地水稻干燥工业生产提供参考与技术支持。以受冻水稻垦粳5号为原料,进行薄层干燥试验研究。通过单因素试验,以热风温度、热风表现速度和初始含水量为试验因素,利用MatLab、Origin等软件对试验结果进行处理分析,并对受冻水稻干燥后品质做出评价。结果表明:热风温度为3 0℃、热风表现速度为0.1 m/s、初始含水率为1 8.2%时,烘后爆腰增值率最低,整精米率较高,风速和热风温度对受冻水稻干燥特性影响大。干燥温度越高,直链淀粉含量越低;初始含水率越低,直链淀粉含量越高;米饭食味值随着干燥温度和风速的增加,综合得分呈下降趋势。

For large output of rice in northeast China,it has the problem of easily freezing after harvest in the process of storage and quality decreased after drying. This paper studies the frozen rice drying characteristics. Drying frozen rice through reasonable drying technology,under the premise of ensuring the quality of rice drying,reducing moisture content to safe moisture,so as to improve the economic benefits of rice in northeast China and provide reference and technical support for rice drying industry in cold region. In this paper,take frozen rice NO. 5 of japonica as testing object,carrying out thin-layer drying experiment. Through single factor experiment,take hot air temperature,air speed,initial moisture content as the test factors,deal with and analysis the experimental results with Matlab and Origin,making evaluation on dry frozen rice quality. The test results show that the hot air temperature is 30℃,hot air velocity is 0. 1 m/s and initial moisture content is 18. 2%,the whole polished rice rate is higher,waist increment rate is the lowest,hot air velocity and temperature have a great influence on frozen rice drying characteristics. The higher the drying temperature,the lower amylose content; the amylose content increased with the decrease of initial moisture content; the taste value of rice with the drying temperature and wind speed increase,the comprehensive score shows a trend of decline.