籼米米线热风干燥特性及动力学模型研究  

Research on hot air drying characteristics and kinetic model of indica rice noodles

作　　者：彭海明 吴量 余柱 郑志 杨柳青[1] 王储炎 PENG Haiming;WU Liang;YU Zhu;ZHENG Zhi;YANG Liuqing;WANG Chuyan(College of Biology,Food&Environment,Hefei University,Hefei 230601,Anhui,China;Anhui Wangrenhe Rice Noodle Food Co.,Ltd.,Hefei 231200,Anhui,China;College of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China)

机构地区：[1]合肥大学生物食品与环境学院,安徽合肥230601 [2]安徽王仁和米线食品有限公司,安徽合肥231200 [3]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《粮食与油脂》2025年第4期28-34,42,共8页Cereals & Oils

基　　金：安徽省重点研究及开发计划项目(2023n06020021);合肥市自然科学基金项目(HZR2443);安徽省高校优秀科研创新团队(2023AH010050)。

摘　　要：研究以籼米为原料所制作米线的热风干燥特性,探讨温度、载重和周期比对米线的干燥速率、有效水分扩散系数和活化能的影响,进而建立干燥动力学模型。结果表明:干燥温度升高、载重减小、周期比适当降低都能有效地加快米线的干燥速率,提升米线的干燥效果,其中米线的有效水分扩散系数在8.04×10^(-9)~12.475×10^(-9)m^(2)/s之间,活化能约为12.611 kJ/mol。米线热风干燥动力学符合Logistic模型,能够准确地描述热风干燥过程水分变化情况,可为籼米米线现代化加工提供参考。The hot air drying characteristics of rice noodles made from indica rice were studied,the effects of temperature,load capacity,and cycle ratio on the drying rate,effective moisture diffusion coefficient,and activation energy of rice noodles were explored,and a drying kinetics model was established.The results showed that increasing the drying temperature,reducing the load capacity,and appropriately decreasing the cycle ratio could effectively accelerate the drying rate of rice noodles and improve the drying effect.The effective moisture diffusion coefficient of rice noodles was between 8.04×10^(-9)-12.475×10^(-9)m^(2)/s,and the activation energy was about 12.611 kJ/mol.The kinetics of hot air drying of rice noodles conformed to the Logistic model,which could accurately describe the moisture changes during the hot air drying process and provide reference for the modern processing of indica rice noodles.

关 键 词：籼米米线 热风干燥 干燥特性 动力学模型 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]