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为深入研究稻谷高效均匀化烘干过程中的水分扩散与质量转变耦合特性,该文测定了玉香油粘稻谷经50、65、80℃分别烘干时的水分有效扩散系数;检测了以上3种温度分别烘干稻谷的色差、籽粒颖壳断面孔隙率与分形维数及玻璃化转变温度,考察了已烘干稻谷的含水率、硬度、爆腰率、发芽率等过程品质差异。结果表明:玉香油粘稻谷烘干过程的有效水分扩散系数为3.576×10-8e15 684/Tm2/s;随烘干温度增加,籽粒颖壳断面的孔隙率由鲜谷的0.39±0.06依次降为0.22±0.09、0.17±0.04、0.13±0.05,但烘干稻谷的分形维数、色差、玻璃化转变温度则较其鲜谷波动增加;已烘干稻谷的含水率、硬度、爆腰率、发芽率组间差异显著(P<0.05)。50℃烘干稻谷的爆腰率、发芽率性能优,宜选为稻谷烘干常用工艺温度,研究结果为稻谷高效均化烘干提供了理论与基础数据参考。
In order to further study the coupling characteristics of moisture diffusion and mass transfer during rice high-efficiency homogenization drying, the effective diffusion coefficient of moisture of Yung-oil-paddy rice dried at 50, 65 and 80 ℃ was determined. Temperature, color difference of dried rice, porosity and fractal dimension of grain glume shell and glass transition temperature respectively. The differences of water quality, hardness, burst rate and germination rate of dried rice were investigated. The results showed that the effective moisture diffusivity of Jade-oil-paddy rice during drying was 3.576 × 10-8e15 684 / Tm2 / s. With the increase of drying temperature, the porosity of the glume shell reduced from 0.39 ± 0.06 0.22 ± 0.09,0.17 ± 0.04,0.13 ± 0.05, but the fractal dimension, chromatic aberration and glass transition temperature of dried rice increased compared with that of fresh rice; the moisture content, hardness, burst rate and germination There was significant difference between rates (P <0.05). 50 ℃ drying rice burst rate, the germination rate is excellent, should be selected as the common drying temperature of rice, the results provide a theoretical and basic data for efficient drying of rice reference.