干燥温度及缓苏操作对稻谷爆腰的影响  

Effects of Drying Temperature and Tempering on Kernel Cracking of Paddy

作　　者：任广跃[1] 王芳[1] 张忠杰[2] 尹君[2] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]国家粮食局科学研究院,北京100037

出　　处：《食品研究与开发》2013年第19期112-114,共3页Food Research and Development

基　　金：河南省重大科技专项(121199110110)

摘　　要：设置不同初始含水率、干燥温度、缓苏温度及缓苏时间,对稻谷进行薄层干燥;进而获取干燥操作参数对稻谷爆腰率的影响,为改善稻谷碾磨品质提供参考。试验结果表明:当初始含水率在24%左右时,缓苏技术对干燥后稻谷爆腰率影响显著;干燥温度应控制在50℃～60℃,缓苏温度应保持在60℃～70℃,缓苏时间制定在120 min～160 min,干燥后稻谷爆腰率增幅明显降低。Thin layer paddy was dried under the different operational conditions for initial moisture contents,drying temperatures,tempering temperatures and tempering durations.So,the effects of initial moisture content,drying temperature,tempering time and tempering temperature were investigated.The objective was to provide reference for improving milling quality of paddy.The results indicated that with drying temperature in the range of 50 ℃-60 ℃,tempering temperature in the range of 60 ℃-70 ℃,and tempering duration in the range of 120 min-160 min,crack percentage of dried paddy had little increment.When initial moisture content was around 24 %,tempering had significant influence on crack percentage of dried paddy.

关 键 词：稻谷 缓苏 干燥温度 爆腰 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]