谷物干燥过程中的品质变化动力学  

Kinetics of cereal quality change during drying

作　　者：赵学伟[1] 邸坤[2] 李小化[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]国家粮食储备局郑州科学研究设计院,河南郑州450053

出　　处：《粮油食品科技》2014年第1期119-125,共7页Science and Technology of Cereals,Oils and Foods

摘　　要：干燥导致谷物的品质特性发生变化，了解谷物干燥过程中的品质变化动力学对有效预测和控制烘后谷物品质十分必要。本文描述该过程的动力学模型、以及动力学结果进行了汇总分析。根据幂律动力学方程，谷物干燥中品质特性变化的级数在0～2之间，活化能多在100×103～400×103J／mol之间。幂律模型对有些变化过程并不适用。Cereal quality changed after being dried. It is necessary to know kinetics of quality changes during drying for effectively predicting and controlling cereal quality after being dried. The kinetic models used to describe the processes and their results were summarized and analyzed. According to the power - law kinetic equation, the reaction orders of cereal quality during drying range from 0 to 2, and most of the activation energies range from 100× 103 J/mol to 400 × 103 J/mol. The power - law model is not suit- able for describing some types of changes.

关 键 词：谷物 干燥 品质 动力学 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]