谷子薄层干燥及品质特性  

Thin Layer Drying and Quality Characteristics of Millet

作　　者：陈正发 车刚[1,2] 高畅 万霖 金中波[1] 王洪超 Chen Zhengfa;Che Gang;Gao Chang;Wan Lin;Jin Zhongbo;Wang Hongchao(College of Engineering,Heilongjiang Bayi Agriculture University,Daqing 163319,China;Key Laboratory of Agricultural Machinery Intelligent Equipment of Heilongjiang Province,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学工程学院,黑龙江大庆163319 [2]黑龙江省农机智能装备重点实验室,黑龙江大庆163319

出　　处：《农机化研究》2024年第11期250-254,共5页Journal of Agricultural Mechanization Research

基　　金：中央引导地方科技发展专项(ZY20B05);黑龙江省教育厅杂粮生产与加工优势特色学科项目(gcz1202308);全国基层农技推广项目(JCTG19-04);北大荒集团横向课题(HXKT1957)。

摘　　要：为提高谷子干燥和贮藏品质,改善高湿环境下谷子无法及时晾晒而导致谷子发霉变质的现象,通过采用薄层干燥设备对谷子进行干燥试验。选取热风温度、风速及初始含水率进行单因素试验,L 9(34)正交试验,研究谷子干燥特性和蛋白质含量的变化。试验结果表明:在最优组合热风温度为30℃、风速为1m/s、初始含水率为19%或27%时,谷子的蛋白质含量为10.9%。该研究结果可为谷子热风保质干燥提供重要参考。To improve the drying and storage quality of millet and to improve the phenomenon of moldy and spoiled millet due to the delayed drying of millet under a high humidity environment.The thin layer drying equipment was used to dry the millet for the experiment.The hot air temperature,air velocity,and initial moisture content were selected for single-factor experiments,and the L 9(34)orthogonal experiments were used to investigate the drying characteristics and changes in the protein content of millet.The results showed that the optimal combination was a hot air temperature of 30°C,an air velocity of 1m/s,initial moisture content of 19%or 27%,and protein content of 10.9%of the millet.The results of this study might provide an essential reference for hot air quality preservation drying of millet.

关 键 词：谷子 薄层干燥 蛋白质含量 

分 类 号：S226.6[农业科学—农业机械化工程]