^(60)Coγ射线辐照预处理对小麦干燥特性的影响  

Effect of ^(60)Co gamma irradiation pre-treatment on drying characteristic of wheat

作　　者：于勇[1] 王俊[1] 王爱华 庞林江[1] 傅俊杰[3] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029 [2]杭州蓝天园林集团,杭州310020 [3]浙江大学农业与生物技术学院,杭州310029

出　　处：《农业工程学报》2005年第5期145-149,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金(30471000);中国高校博士点科研专项基金(20020335052);新世纪优秀人才支持计划

摘　　要：该研究将60Coγ射线辐照运用于小麦热风干燥前的预处理,对影响干燥过程的各个因素,包括辐照剂量、热风温度和初始含水率,对干燥过程及小麦表面温度的影响进行研究。结果表明:经辐照处理的小麦失水速率较未辐照小麦明显加快,相同时间内水分下降程度提高,其表面温度比未辐照小麦上升加快,且随着辐照剂量增加,小麦的失水速率、相同时间内的水分下降程度及表面温度都增高。对小麦的内部显微结构进行观察发现,辐照后小麦干燥特性的变化是由于起内部结构的变化引起的。此外研究还发现,热风温度和初始含水率对辐照后小麦失水特性也有影响。并对不同辐照剂量下表面温度与失水速率和含水率的关系进行了分析。Wheat, pretreated by gamma irradiation, was dried by hot-air. Experiments were conduced to study the influence of three factors (different irradiation dosages, air temperatures, and initial moisture contents of wheat) on the drying characteristics and surface temperature of wheat. Conclusions were reached that: the drying characteristics and surface temperature were all affected by irradiation, and the drying rate and the surface temperature of wheat increased with the increase of irradiation dose. Study on the cell structure of wheat grain after irradiated by electron microscope, and it was found that the change of drying characteristics and surface temperature of wheat were due to the destruction of the cell structure made by irradiation. And the hot air temperatures and initial moisture contents of wheat can also affect the drying characteristics of wheat. The effects of dehydration rate and moisture content on surface temperature under different doses of gamma irradiation were analyzed.

关 键 词：Γ射线 辐照 预处理 干燥特性 小麦 

分 类 号：S375[农业科学—农产品加工]