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积温驱动的稻谷热风干燥工艺优化与营养品质模型研究

Study on Optimization of Hot Air Drying Process and Nutrient Quality Model of Rice Driven by Accumulated Temperature
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摘要 本研究开展了水稻薄层热风干燥实验,采用正交实验方法研究稻谷在不同热风温度、热风湿度、初始含水率、热风风速、缓苏比条件下的热风干燥特性,比较9种干燥积温-营养指标(蛋白质、脂肪、淀粉)数学模型在稻谷热风干燥中的适用性。结果表明:利用Central-Composite设计了实验方案,通过回归模型优化参数组合为热风温度T=38.5℃、热风湿度RH=48.086%、初始含水率MC=19.82%、热风风速V=0.70m/s、缓苏比TR=1.45验证实验结果与优化结果的相对误差为3.65%,积温-营养品质模型的相对误差为5.92%。通过数学模型拟合发现,积温-蛋白质含量采用仿修正PageⅡ模型拟合效果最佳;积温-脂肪含量拟合效果最佳为仿Thompson方程;直链淀粉含量拟合效果最佳为仿Midilli方程;积温-支链淀粉含量拟合效果最佳为仿WeibullⅡ方程,模型都极其显著。优化后的干燥工艺保持了营养品质,提高了干燥效率,为深入探究稻谷品质变化机理提供新途径,为后续智能控制系统的开发奠定基础。 The study undertook a thin-layer hot air-drying experiment on rice,and an orthogonal testing approach was used to explore the drying characteristics under diverse conditions of hot air temperature,humidity,initial moisture content,airflow velocity,and tempering ratio.It compared the applicability of nine different accumulated temperature-nutritional index(protein,fat,starch)mathematical models in the hot air drying process of rice.The results showed that the experimental scheme was designed using CentralComposite design,and the parameter combination was optimized through a regression model to hot air temperature hot air temperature(T)at 38.5℃,humidity(RH)at 48.086%,initial moisture content(MC)at 19.82%,airflow velocity(V)at 0.70 m/s,and tempering ratio(TR)at 1.45.The relative error between the experimental results and the optimized results was 3.65%,and the relative error of the accumulated temperature-nutritional quality model was 5.92%.Through mathematical model fitting,it was found that the accumulated temperature-protein content was best fitted by the modified Page II model,while the accumulated temperature-fat content was best fitted by the Thompson equation.The accumulated temperature-amylose content was best fitted by the Midilli equation,and the accumulated temperatureamylopectin content was best fitted by the Weibull II equation.All models were highly significant.The optimized drying process maintained nutritional quality and improved drying efficiency.This study could provide a new approach for in-depth exploration of the mechanism of rice quality changes and lay a foundation for the subsequent development of intelligent control systems.
作者 李进泉 尹君 金毅 弋晓康 张忠杰 LI Jin-quan;YIN Jun;JIN Yi;YI Xiao-kang;ZHANG Zhong-jie(Modern Agricultural Engineering Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region,Xinjiang Production and Construction Corps(XPCC)Key Laboratory of Utilization and Equipment of Special Agricultural and Forestry Products in Southern Xinjiang,College of Mechanical and Electrical Engineering,Tarim University,Alar,Xinjiang 843300,China;Institute of Grain Storage and Logistics,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;National Engineering Research Centre of Grain Storage and Logistics,Beijing 100037,China)
出处 《粮油食品科技》 CAS CSCD 北大核心 2024年第5期1-10,共10页 Science and Technology of Cereals,Oils and Foods
基金 中央级公益性科研院所基本科研业务费专项(JY2303)。
关键词 积温 营养品质 工艺优化 干燥模型 accumulated temperature nutritional quality process optimization drying model
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