蒸煮挤压营养强化米的流化干燥特性研究  

Experimental Research on Hot-air Drying Properties of Cooking Extruding Nutrition Strengthening Rice

作　　者：李学琼[1] Li Xueqiong(Chongqing Agricultural Products Quality and Safety Center,Chongqing 400020, China)

机构地区：[1]重庆市农产品质量安全中心,重庆400020

出　　处：《现代食品》2018年第24期165-167,共3页Modern Food

摘　　要：干燥是蒸煮挤压营养强化米生产中重要的操作单元。用流化床干燥装置对蒸煮挤压营养强化米的干燥特性及工艺进行试验研究,得到如下结论:蒸煮挤压营养强化米热风干燥的适宜工艺参数为:热风温度45～60℃,风速0.2～0.4 m·s^(-1),物料装载量0.5～1.5 kg·dm^(-2);热风温度对蒸煮挤压营养强化米干燥速率有较大影响,而热风风速及装载量的影响不显著;蒸煮挤压营养强化米的干燥特性是:升速阶段极短,干燥速率先是短时间的降速干燥,然后是较长时间的恒速干燥。Drying is an important unit operation for the production of the cooking extruding nutrition strengthening rice. Though studying the drying property and drying techniques of the cooking extruding nutrition strengthening rice using the Fluid-bed Device, we obtained the following conclusions: the optimal drying technological parameters of the cooking extruding nutrition strengthening rice are that the hot-air temperature is 45 ~ 60 ℃,the hot-air velocity is 0.2 ~ 0.4 m·s^-1 and the material load is 0.5 ~ 1.5 kg·dm^-2;Hot-air temperature affects the drying rate of the cooking extruding nutrition strengthening rice mostly but the hot-air velocity and the material load hardly;The drying property of the cooking extruding nutrition strengthening rice are that rising-rate drying stage is short and the drying rate is that the dropping-rate drying stage is shorter and the identical-rate drying stage is longer.

关 键 词：蒸煮挤压营养强化米 流化床 干燥特性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]