大米干热糊化过程的数学模型研究  

Mathematical Model of Dry Heat Process for Rice Gelatinization

作　　者：陈建新[1,2] 徐岩 

机构地区：[1]江南大学工业生物技术教育部重点试验室,无锡214122 [2]江南大学粮食发酵工艺与技术国家工程试验室,无锡214122 [3]江南大学生物工程学院,无锡214122

出　　处：《中国粮油学报》2014年第8期1-5,22,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：大米在干热糊化过程中发生剧烈的传热,大米内部存在温度分布并且发生迅速变化,这些变化影响大米的糊化效果。数学模型法可以解决无法直接测量大米内部的温度梯度困难。本研究根据糊化过程传热特征,构建了大米温度梯度变化的偏微分方程,解析并验证了方程的准确性。利用数学模型分析了大米在干热糊化过程温度梯度的变化规律,得出了具有普遍意义的干热糊化过程大米平均温度的标准温度曲线,指导干热糊化过程的控制及设备的设计和放大。Intense heat transfer occurs during the rice dry heat gelatinization and there exists the difference and the dynamics in temperature distribution within rice, and these changes affect the rice gelatiuization. Mathematical model method can solve the difficulties that rice inside temperature gradient can not be measured directly. Based on the heat transfer characteristics of gelatinization process, partial differential equation is constructed on the rice tem- perature gradient, the equation is resolved and the accuracy of the equation is validated. The variation of temperature gradients within rice was analyzed in the dry heat gelatinization process by using mathematical models. A standard curve of average temperature of rice during dry heat process was obtained. The standard curve can universality guide that dry heat gelatinization process control and equipment design and amplification.

关 键 词：干热法 糊化 大米 数学模型 温度曲线 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]