摘要
对高水分稻谷进行了间歇干燥,研究干燥段数和缓苏温度对稻谷干燥品质的影响,并应用隶属度分析法对干燥品质进行综合评价。结果表明,间歇干燥可缩短干燥时间,与连续干燥40℃缓苏组相比,4段60℃缓苏组的干燥时间缩短了26.36%。间歇干燥可显著地降低干燥后稻谷的爆腰率,提高整精米率。高温缓苏(50、60℃)时,缓苏温度对整精米率影响优于干燥段数。热风干燥后稻谷的脂肪酸值增加,发芽率降低。隶属度分析法得出优化后的干燥条件为:干燥段数为2段,缓苏温度为60℃,综合分为最大值0.80。
The effects of the number of drying cycles associated with different tempering temperature on the quah- ty of rice kernel after drying were studied and the membership - degree method was used to comprehensively evaluate the quality of rice. The results showed that the intermittent drying can shorten the drying time and four steps of drying with tempering at high temperature （60 ℃ ） could reduce the drying time up to 26.36%, compared with the continuous drying with tempering at low temperature （40 ℃ ）. Percentage of fissured kernels was drastically reduced, and head rice yield （HRY） was increased when intermittent drying was performed. Tempering at high temperature （50 ℃, 60 ℃） enhanced HRY better than value was reduced after drying. tempering temperature of 60 ℃. the number of drying steps. The percent of germination was increased and fatty acid The optimal parameters of intermittent drying were the number of drying step of 2, the Under this condition, the highest comprehensive sore of 0.80 was obtained.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第1期102-106,111,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31271970)
国家科技支撑计划(2011BAD03B02)
关键词
高水分稻谷
间歇干燥
缓苏
稻谷品质
higher moisture rice, intermittent drying, tempering, rice, quality
