本文選題：熱風(fēng) + 薄層干燥��； 參考：《黑龍江八一農(nóng)墾大學(xué)》2017年碩士論文

【摘要】：省委農(nóng)村工作會(huì)議提出要高度重視我國(guó)農(nóng)產(chǎn)品精深加工項(xiàng)目建設(shè),在保證農(nóng)業(yè)穩(wěn)定發(fā)展與農(nóng)民持續(xù)增收的基礎(chǔ)上,走產(chǎn)出高效、產(chǎn)品安全、資源節(jié)約、環(huán)境友好的農(nóng)。業(yè)現(xiàn)代化道路,推動(dòng)黑龍江農(nóng)業(yè)大省向農(nóng)業(yè)強(qiáng)省戰(zhàn)略轉(zhuǎn)變。由于黑龍江地區(qū)稻谷產(chǎn)量大,生產(chǎn)效能與稻谷產(chǎn)量存在矛盾。稻谷在收獲后,在堆放過(guò)程中易受凍,將此狀態(tài)下的稻谷稱(chēng)之為受凍稻谷。稻谷受凍后,構(gòu)成膜的脂類(lèi)發(fā)生轉(zhuǎn)變,由液相轉(zhuǎn)為固相,導(dǎo)致與膜相結(jié)合的酶失去活性,細(xì)胞膜的透性會(huì)改變,細(xì)胞內(nèi)的新陳代謝活動(dòng)會(huì)受影響。如果干燥過(guò)程中不加區(qū)分,采用和常態(tài)下稻米相同的干燥工藝參數(shù),爆腰現(xiàn)象劇烈,烘后品質(zhì)會(huì)下降,影響優(yōu)質(zhì)米經(jīng)濟(jì)效益。針對(duì)凍態(tài)稻谷干燥后品質(zhì)降低等干燥生產(chǎn)瓶頸問(wèn)題,以受凍稻谷墾粳5號(hào)為試驗(yàn)材料,利用雙向通風(fēng)薄層干燥實(shí)驗(yàn)裝置研究受凍稻谷薄層干燥特性,提高東北低溫地區(qū)稻谷稻米品質(zhì)和商品糧經(jīng)濟(jì)效益。首先,闡述了橫向-雙向通風(fēng)薄層干燥實(shí)驗(yàn)裝置的設(shè)計(jì)及優(yōu)勢(shì)創(chuàng)新點(diǎn)。采用水平送風(fēng)垂直稱(chēng)重被實(shí)驗(yàn)物料,提高了試驗(yàn)谷物的稱(chēng)重精度。干燥過(guò)程中不用停止風(fēng)機(jī)就可以利用動(dòng)態(tài)在線(xiàn)稱(chēng)重系統(tǒng)稱(chēng)取某一時(shí)刻干燥物料的重量,計(jì)算出含水率。其次,利用熱風(fēng)干燥技術(shù),采用單因素試驗(yàn)設(shè)計(jì),以干燥速率為評(píng)價(jià)指標(biāo),探究熱風(fēng)溫度、熱風(fēng)表現(xiàn)速度、初始含水量、物料厚度對(duì)受凍稻谷干燥特性的影響。實(shí)驗(yàn)證明:風(fēng)速和熱風(fēng)溫度對(duì)受凍稻谷干燥特性影響大,風(fēng)速越大,熱風(fēng)溫度越高,干燥用時(shí)越短;初始含水率越低,干燥速率越慢;物料厚度越厚,干燥效率越慢。在相同干燥條件下,受凍稻谷干燥效率低于常規(guī)稻谷干燥效率,整精米率高于常規(guī)稻谷。通過(guò)多因素通用旋轉(zhuǎn)組合試驗(yàn),以爆腰增值率、直鏈淀粉含量、米飯食味值為綜合評(píng)價(jià)指標(biāo),利用MATLAB、ORIGIN等軟件對(duì)實(shí)驗(yàn)結(jié)果進(jìn)行處理分析,得出受凍稻谷薄層干燥工藝參數(shù)組合:熱風(fēng)溫度為30℃,熱風(fēng)表現(xiàn)速度為0.1m/s,初始含水率為18.2%,物料厚度為2.0cm,烘后爆腰增值率為1.8%,直鏈淀粉含量為16.3%,米飯食味值得分為87.9分。受凍稻谷經(jīng)過(guò)低溫干燥才能提高整精米率和食味值。
[Abstract]:The Rural work Conference of the Provincial Party Committee proposed that we should attach great importance to the construction of intensive processing projects for agricultural products in our country. On the basis of ensuring the stable development of agriculture and the continuous increase of farmers' income, we should take the agriculture with high output efficiency, product safety, resource saving and environmental friendliness. Industry modernization road, promote Heilongjiang agriculture big province to agriculture strong province strategic transformation. Due to the large yield of rice in Heilongjiang region, there is a contradiction between the production efficiency and the yield of rice. After harvest, the rice is easy to freeze in the process of stacking, so the rice in this state is called frozen rice. After rice was frozen, the lipids of the membrane changed from liquid phase to solid phase, which resulted in the loss of enzyme activity, the membrane permeability and the metabolic activity in the cell. If no distinction is made in the drying process and the same drying process parameters are adopted as under normal conditions, the phenomenon of blow-blasting is violent, and the quality after drying will decrease, which will affect the economic benefit of high-quality rice. In order to solve the bottleneck problem of frozen rice drying, the drying characteristics of frozen rice thin layer were studied by using two-way ventilation thin-layer drying experiment device, in which the frozen rice Kengjing No. 5 was used as the experimental material. Improve rice quality and economic benefit of commercial grain in Northeast China. Firstly, the design and advantages of transverse-two-way ventilation thin-layer drying apparatus are described. The weighing precision of test grain is improved by using horizontal air supply vertical weighing material. In the drying process, the dynamic on-line weighing system can be used to weigh the dry material at a certain time without stopping the fan, and the moisture content can be calculated. Secondly, using hot air drying technology, single factor experimental design and drying rate as evaluation index, the effects of hot air temperature, performance speed of hot air, initial moisture content and material thickness on the drying characteristics of frozen rice were investigated. The experimental results show that the wind speed and hot air temperature have great influence on the drying characteristics of frozen rice. The higher the wind speed, the higher the hot air temperature, the shorter the drying time, the lower the initial moisture content, the slower the drying rate, the thicker the material thickness, the slower the drying efficiency. Under the same drying conditions, the drying efficiency of frozen rice was lower than that of conventional rice, and the whole head rice rate was higher than that of conventional rice. Through the multi-factor general rotation combination test, the experiment results were processed and analyzed by the software MATLABORIGIN, taking the appreciation rate of exploding waist, amylose content and rice taste value as the comprehensive evaluation indexes. The results showed that the drying process parameters of frozen rice were 30 鈩，

本文編號(hào)：2046043