摘要
为研究低温变温干燥初始温度对紫花苜蓿营养成分的影响,本文进行了紫花苜蓿的降温试验、升温试验和恒温试验,分析了干燥初始温度对苜蓿草粗蛋白质、中性洗涤纤维和酸性洗涤纤维的影响。试验结果表明:升温、降温及恒温不同干燥方式对各营养成分影响不同;干燥过程中温度变化对苜蓿营养成分影响显著;综合考虑三种营养成分及干燥能耗,得出初始干燥温度为55~65℃的降温干燥工艺既能保留营养成分又能降低能耗。
The effects of initial drying temperature on the nutrition of alfalfa were studied.The effects of initial drying temperature on crude protein,neutral washing fiber and acid washing fiber of alfalfa were analyzed by cooling test,heating test and constant temperature test.The results showed that different drying methods of step-heating,step-cooling and constant temperature had different effects on different nutrient components.The temperature change in the drying process had a significant effect on the nutrition of alfalfa.Considering the three nutrients and drying energy consumption comprehensively,the step-cooling drying process with the initial drying temperature range of 55~65℃could not only retain nutrients but also reduce energy consumption.
作者
钱珊珠
田伟娜
钱丹珠
杨海旺
王萌
陈继洋
崔艳伟
QIAN Shanzhu;TIAN Weina;QIAN Danzhu;YANG Haiwang;WANG Meng;CHEN Jiyang;CUI Yanwei(College of Mechanical and Electrical Engineering,Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018,China;Medicine and Food Department of Tongliao Vocational College,Tongliao,Inner Mongolia 028000,China;Grassland Research Institute,Chinese Academy of Agricultural Sciences,Hohhot,Inner Mongolia 010020,China)
出处
《中国饲料》
北大核心
2021年第19期74-78,共5页
China Feed
基金
内蒙古自然科学面上基金项目(2019MS05003)
国家自然科学基金项目(51266009)。
关键词
紫花苜蓿
变温干燥
干燥初始温度
营养成分
alfalfa
variable-temperature drying
initial drying temperature
nutrition
