粳稻热风-微波耦合干燥工艺优化研究

Study on the Optimization of Hot Air-Microwave Coupling Drying Process of Japonica

为了获得粳稻热风-微波耦合最优干燥工艺,实验选取微波功率密度、微波时间和热风温度三因素,在单因素实验基础上确定优化区间。通过三因素三水平响应面实验设计和隶属度综合分析法得出粳稻热风-微波耦合干燥最优工艺。结果表明:微波功率密度1.2 w/g、微波加热时间1.5 min、热风温度50℃为最优干燥工艺。此时粳稻爆腰增率为3.33%、整精米率为77.4%、脂肪酸值为18.68 mg/100 g、发芽率为55.5%、平均干燥速率为8%/h,综合评分为0.851。耦合干燥与低温热风干燥相比,粳稻干燥后品质相差不大,但干燥速率明显加快,是低温热风干燥的1.8倍。

In order to obtain the optimal drying process of hot air-microwave coupling for japonica,three factors,microwave power density,microwave heating time and hot air temperature,were selected in the experiment,and the optimal interval was determined on the basis of single-factor experiments.The optimal process of hot air-microwave coupling drying of japonica was obtained through the three-factor and three-level response surface design and the comprehensive analysis method of membership degree.The results indicated that,microwave power density of 1.2 w/g,microwave heating time of 1.5 min,and hot air temperature of 50℃were the optimal drying processes.At this time,the increase rate of japonica was 3.33%,the whole milled rate was 77.4%,the fatty acid value was 18.683 mg/100 g,the germination rate was 55.5%,the average drying rate was 8%/h,and the comprehensive score was 0.851.Compared with coupling drying and low temperature hot air drying,the quality of japonica rice after drying was not much different,but the drying rate was significantly accelerated,being 1.8 times that of low-temperature hot-air drying.