3种干燥方法对荞麦干燥特性及品质的影响  

Effects of three drying methods on the drying characteristics and quality of buckwheat

作　　者：张译文 张燕梁[1] 万霖[1] 车刚[1] 高瑞丽 王洪超 ZHANG Yi-wen;ZHANG Yan-liang;WAN Lin;CHE Gang;GAO Rui-li;WANG Hong-chao(College of Engineering,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学工程学院

出　　处：《食品与机械》2019年第10期197-200,共4页Food and Machinery

基　　金：黑龙江省应用技术研究与开发计划重大项目（编号：GA15B402）;黑龙江八一农垦大学农业机械化工程重点实验室开放课题（编号：HXL17A-03B1）;科技部支撑计划子课题（编号：2012BAD06B02-05A)

摘　　要：以振动远红外干燥、烘箱干燥、薄层干燥3种干燥方法荞麦进行干燥,对比3种干燥方法对荞麦干燥特性及干燥后品质产生的影响。结果表明,在干燥特性方面,振动远红外干燥达到安全水分时间最短,干燥速率最大;薄层干燥所需时间最长,干燥速率最小。在品质分析方面,振动远红外干燥工艺对荞麦的外观品质影响较小,干燥后的荞麦面积收缩率最小,同时蛋白质含量最高(17.02%),但发芽率相较薄层干燥工艺略低;经烘箱干燥后的荞麦样品蛋白质含量最低;其发芽率也最低。薄层干燥后的荞麦面积收缩率最大。在实际生产中,可根据具体情况选择适合的干燥方法。The buckwheat was dried by vibrating far infrared drying,drying in oven and drying in thin layer,and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods.Result:The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying.The drying time of thin layer was the longest and the drying rate was the lowest.In terms of quality analysis,vibrating far-infrared drying process had little effect on the appearance quality of buckwheat.The area shrinkage rate W of dried buckwheat was the smallest,and the protein content was the highest(17.02%),but the germination rate was slightly lower than that of thin layer drying process.The buckwheat samples dried in the oven had the lowest protein content and the lowest germination rate.The buckwheat area shrinkage was the highest after thin layer drying.In actual production,suitable drying method can be selected according to specific conditions.

关 键 词：荞麦 振动远红外干燥 烘箱干燥 薄层干燥 干燥特性 品质 

分 类 号：S51[农业科学—作物学]