食品科学2017，Vol.38Issue(6)：274-281,8.DOI:10.7506/spkx1002-6630-201706043
稻谷分程干燥工艺优化
Optimization of Three-Stage Drying of Paddy
摘要
Abstract
This study attempted to establish the optimal conditions for three-stage drying of paddy.Hot air temperature at stage Ⅰ,moisture content at the end of stage Ⅰ,holding time at stage Ⅱ and hot air temperature at stage Ⅲwere selected as independent variables.In the first step,the ranges of the variables were determined by one-factor-at-a-time method for optimization.Subsequently,a mathematical model was developed for comprehensive evaluation of the drying characteristics of paddy using principal component analysis (PCA).Finally,optimization experiments were carded out based on the comprehensive evaluation using response surface methodology.As a result,the optimal drying conditions were determined as follows:air temperature at stage Ⅰ,76.30 ℃;moisture content at the end of stage Ⅰ,19.99％;holding time at stage Ⅱ,11.34 d;and hot air temperature at stage Ⅲ,35.53 ℃.Under these conditions,the composite score (F) was 1.284 with a cracking rate of 51％ and a head rice rate of 64％,and the average drying rate was calculated to be 1.21％/h.关键词
稻谷/分程干燥/主成分分析/响应面方法Key words
paddy/three-stage drying/principal component analysis/response surface methodology分类
轻工纺织引用本文复制引用
熊书剑,孙卫红,赵鲁宁,卢泽民,贺小宁,毛均铭,周秋阳..稻谷分程干燥工艺优化[J].食品科学,2017,38(6):274-281,8.基金项目
江苏省农业科技支撑计划项目(BE2014367) （BE2014367）
江苏高校优势学科建设工程资助项目(1033000006) （1033000006）
