小米吸水动力学研究  

Study on the Water Absorption during the Steeping of Millet

作　　者：单璐[1] 冀佩双 吴桐[1] 吕国涛[1] 张丽珍[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《山西农业科学》2015年第9期1116-1118,1126,共4页Journal of Shanxi Agricultural Sciences

基　　金："十二五"国家科技支撑计划课题(2014BAD07B01);山西省国际科技合作项目(2014081059)

摘　　要：运用Peleg模型,研究了小米在不同温度和时间浸泡条件下的吸水性质,并对其吸水动力学进行了分析。结果表明,在浸泡的初始阶段小米以很高的速率吸收水分,随后小米含水量的变化逐渐趋于平缓,最后小米含水量达到平衡;Peleg方程对小米在不同温度下的吸水过程能够较好地拟合,R2均大于0.99,且相对误差均小于5%,其中,速率常数K1与容量常数K2均随温度的升高而降低;将温度与其对应的速率常数K1进行阿尼乌斯方程拟合,R2为0.97,拟合度较高,并得到小米在浸泡过程中的活化能为11.003 k J/mol。Using the model of Peleg, absorption properties and kinetics of millet were studied under different soaking temperatures （25-60 ℃ ） and times （ 10 s-150 min）. The results showed that millet absorbed water with a high rate at the initial stage of soaking, then the change of water content tended to flatten gradually, and finally millet moisture reached to balance. The millet water absorption curve fit the Peleg equation very well, different temperature correlation coefficients were above 0.99, and the relative errors were less than 5%. In the Peleg model, the rate constant K1 and capacity constant K2 decreased with increasing of temperature. Furthermore, temperature and rate constant fitted the Arrhenius equation very well, the correlation coefficient was 0.97, at the same time, getting the millet activation energy in soaking which was 11.003 kJ/mol.

关 键 词：小米 水分吸收 Peleg方程 活化能 

分 类 号：S515[农业科学—作物学]