微波热风干燥挤压方便米饭的脱水和复水数学模型的建立  

Modeling Dehydration and Rehydration of Instant Rice Subjected to Combined Microwave-Hot-Air Drying

作　　者：焦爱权[1,2] 庄海宁[1,2] 金征宇[1,2] 邓力[1,2] 黄海燕[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2009年第2期156-161,共6页Journal of Food Science and Biotechnology

基　　金：国家“十一五”科技支撑计划项目(2006BAD05A01)

摘　　要：文中采用微波干燥，热风干燥及微波热风组合干燥方法，对挤压方便米饭进行脱水干燥。研究了微波功率在210～560W，热风温度在70～90℃干燥条件下，挤压方便米饭的干燥动力学、复水动力学及色泽的变化情况，并建立了相应的预测模型。结果表明，微波功率、热风温度及其组合方式对最终产品的品质有很大的影响，干燥速率、复水速率及总颜色变化值随着微波功率、热风温度的提高而显著增加。与单独采用热风或微波干燥法相比，组合干燥法可大大缩短干燥时间，最佳组合干燥条件为：微波功率300W，热风温度80℃。Instant rice with twin-screw extruder was subjected to convective hot-air, microwave and combined microwave-hot-air dehydration. The combination of three microwave power （210, 300,560 W） and three air temperature （70, 80, 90 ℃） were investigated to find the drying kinetics, rehydration kinetics and colour change. Combined microwave and hot-air drying could decreased the drying time required when compared to drying with either hot-air or microwave energy alone. Predictive models were developed to describe dehydration and rehydration kinetics. Dehydration rate, rehydration rate and total colour change of rehydrated product generally increased with microwave level and air temperature. The combination of MW= 300 W and T= 80 ℃ was the optimal dry-process in terms of drying time, rehydration time and colour.

关 键 词：热风干燥 微波干燥 微波热风组合干燥 挤压方便米饭 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]