微波干燥对大豆机械强度及品质的影响  

Effect of Microwave Drying on Mechanical Properties and Qualities of Soybeans

作　　者：宋玲玲[1] 张丽娟[1] 王喆[1] 王瑞芳[1] 徐庆[1] 李占勇[1] 

机构地区：[1]天津科技大学机械工程学院,天津300222

出　　处：《天津科技大学学报》2016年第4期65-68,共4页Journal of Tianjin University of Science & Technology

基　　金：高等学校博士学科点专项科研基金资助项目(20111208110004);国家自然科学基金资助项目(21106104)

摘　　要：针对微波干燥大豆容易产生内部过热及爆腰等品质破坏问题,在矩形微波腔内对大豆的含水率、内部温度、爆腰率以及干制品的机械强度进行实验研究.结果表明:当微波功率密度小于0.2,W/g(有效吸收功率密度小于0.1,W/g)时,大豆品质得以保证;其中,大豆爆腰率可控制在工业要求5%,以下(本实验中为2%,),大豆内部温度低于蛋白质变性温度60,℃,大豆干制品可承受的压力极值为101.11,N.To solve the easily occurring problems in microwave drying of soybeans such as cracking and internal overheating,soybeans were dried in a rectangular microwave cavity.The transient moisture content,internal temperature of the soybeanswere monitored,and the cracking ratio and the mechanical strength of the dry products were evaluated.The resultsshow that,when the microwave power density was less than 0.2,W/g（effective absorption power density was less than0.1,W/g）,the quality of the dried soybean can be ensured：the soybean crack ratio can be controlled to meet the industrialrequirements of 5%,（2%, in this research）;the internal temperature of soybean was lower than that of the protein denaturationtemperature and the mean yield stress of the soybean was 101.11,N.

关 键 词：微波干燥 大豆 功率密度 品质 机械强度 

分 类 号：TQ051.5[化学工程]