黑麦挂面微波间歇干燥特性及动力学模型研究  

Studies on microwave intermittent drying characteristics and kinetic model of rye noodles

作　　者：程丽丽 张媛媛 唐雪燕 王娇 张仲欣 CHENG Lili;ZHANG Yuanyuan;TANG Xueyan;WANG Jiao;ZHANG Zhongxin(School of Food and Biological Engineering,Luohe Food Engineering Vocational University,Luohe 462300,China;College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]漯河食品工程职业大学食品与生物工程学院,河南漯河462300 [2]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品与发酵工业》2025年第5期241-247,共7页Food and Fermentation Industries

基　　金：河南省重点研发与推广专项(科技攻关)(232102110142)。

摘　　要：以黑麦挂面为对象,采用微波间歇干燥方法,研究不同微波功率、装载量和面条厚度对黑麦挂面干燥特性和有效水分扩散系数的影响,通过SPSS软件对5种干燥动力学模型进行拟合,得到黑麦挂面间歇微波干燥动力学模型,并对微波干燥黑麦挂面进行品质评价。结果表明,黑麦挂面微波间歇干燥主要表现为降速干燥,微波功率越大、装载量越小、挂面厚度越薄,干燥速度越快,干燥用时越短;干燥中有效水分扩散系数为1.18039×10^(-11)~2.96702×10^(-11)m^(2)/s,并随着微波功率和挂面厚度的增加而增大,随着装载量的增加而减小;通过模型拟合发现,Logarithmic模型是黑麦挂面间歇微波干燥的最佳模型,R2最大,χ^(2)和均方根误差最小,可有效描述黑麦挂面微波干燥时水分的变化过程;微波干燥黑麦挂面色泽较好,黑红发亮,抗弯曲特性高,熟断条率为0,蒸煮损失率为7.70%,质构特性良好,具有商品价值。该研究为微波技术在挂面生产的应用提供理论依据。Based on the rye noodles,the effects of different microwave power,loading capacity,and noodle thickness on drying characteristics and the effective moisture diffusion coefficient of rye noodles were studied by using the microwave intermittent drying method.The intermittent microwave drying kinetics model of rye noodles was obtained by fitting five drying kinetics models with SPSS software.The quality evaluation of microwave-dried rye noodles was carried out.Results showed that the microwave intermittent drying of rye noodles was mainly reduced speed drying.The drying speed was faster and the drying time was shorter when the microwave power was higher,the loading capacity was smaller and the thickness was thinner.During the drying process,the effective moisture diffusion coefficient ranged between 1.18039×10^(-11)and 2.96702×10^(-11)m^(2)/s,and increased with the increase of microwave power and wall thickness,but decreased with the increase of loading capacity.Through model fitting,the Logarithmic model was the best model for intermittent microwave drying of rye noodles,with the largest R 2 and the smallestχ^(2)and RMSE,which could effectively describe the change of water content during microwave drying of rye noodles.The microwave-dried rye noodles had a good black-red shiny color,high bending resistance,0 cooked broken rate,7.70%of cooking loss rate,good texture characteristics,and commercial value.This study provides a theoretical basis for the application of microwave technology in noodle production.

关 键 词：黑麦挂面 微波间歇干燥 干燥特性 动力学模型 有效水分扩散系数 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]