| 靳英哲,王向军,朱文学,蒋萌蒙,陈鹏枭,吴建章,朱玉格,王延坤,王晓弯.超声预处理薏米热风干燥特性及其品质的研究[J].中国粮油学报,2025,40(8):67-75 |
| 超声预处理薏米热风干燥特性及其品质的研究 |
| Study on hot air drying characteristics and quality of Coix seed pretreated by ultrasound |
| 投稿时间：2024-11-11 修订日期：2025-02-10 |
| DOI： |
| 中文关键词: 超声预处理 薏米干燥 热风干燥 干燥特性 干燥动力学 |
| 英文关键词:Ultrasonic pretreatment Coix seed drying Hot air drying Drying characteristics Drying Kinetics |
| 基金项目:河南工业大学高层次人才科研启动基金项目 |
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| 中文摘要: |
| 为探究热风干燥技术对超声预处理后薏米的影响,本实验以超声预处理后的薏米为研究对象,研究了薏米仁在不同热风温度(40、50、60、70℃)下的干燥特性、水分迁移规律和物理特性。结果表明:在热风干燥过程中,超声预处理后薏米的干燥过程呈降速干燥,随着热风温度从40℃升高至70℃,干燥时间从150min缩短至70min。Two-term模型可较好的描述和预测超声预处理后热风干燥过程中水分与干燥时间的关系(R2=0.9978725),有效水分扩散系数随温度升高而增加。超声预处理后热风干燥薏米的平均活化能为19.11kJ/mol。超声预处理热风干燥后薏米的接触角、硬度和最适蒸煮时间相对于原始样品显著降低(p＜0.05),持水能力和复水比相对于原始样品会不同程度增加,热风温度对薏米色泽L值、b值影响显著(p＜0.05)。在超声预处理25min后50℃热风温度下干燥的薏米,蒸煮时间由最初的79min降低至54min。SEM结果显示出在50℃热风条件下薏米表皮由超声作用所产生的微孔通道保留较为完整。综上所述,超声预处理后薏米的最适热风干燥条件为热风温度50℃,热风风速1.0m/s。 |
| 英文摘要: |
| In order to investigate the effect of hot air drying technology on Coix seed after ultrasonic pretreatment, this experiment took the ultrasonically pretreated Coix seed as the research object, and investigated the drying characteristics, moisture migration law and physical properties of Coix seed at different hot air temperatures (40, 50, 60 and 70°C). The results showed that the drying process of Coix seed after ultrasonic pretreatment showed a decreasing drying speed during the hot air drying process, and the drying time was shortened from 150 min to 70 min with the increase of the hot air temperature from 40 to 70 ℃.The Two-term model could better describe and predict the relationship between the moisture and the drying time in the drying process of the hot air drying process after the ultrasonic pretreatment ( R2=0.9978725), and the effective moisture diffusion coefficient increased with increasing temperature. The average activation energy of hot-air dried Coix seed after ultrasonic pretreatment was 19.11 kJ/mol. the contact angle, hardness and optimum cooking time of Coix seed after ultrasonic pretreatment hot-air drying were significantly reduced relative to the original samples (p<0.05), the water-holding capacity and the rehydration ratio would be increased in different degrees relative to the original samples, and the temperature of the hot-air would have a significant effect on the color L-value and b-value of Coix seed (p<0.05). The cooking time of Coix seed dried under 50℃ hot air temperature after 25min of ultrasonic pretreatment was reduced from 79min to 54min, and the SEM results showed that the microporous channels generated by ultrasonication in the skin of Coix seed under the condition of 50℃ hot air were retained more intact. In summary, the optimum hot air drying conditions for barley after ultrasonic pretreatment were hot air temperature of 50℃ and hot air velocity of 1.0m/s. The results showed that the microporous channels of the skin of barley were retained more completely by the ultrasonic action. |
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