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当前位置: 首页 > 文章 > 流化床和薄层热风干燥对稻谷品质的影响 食品科学 2014,35 (6) 6-11
Position: Home > Articles > Effect of Fluidized-Bed Drying and Thin Layer-Hot-Air Drying on the Quality of Rice FOOD SCIENCE 2014,35 (6) 6-11

流化床和薄层热风干燥对稻谷品质的影响

作  者：
万忠民;马佳佳;鞠兴荣;许进田;张荣广
单  位：
南京财经大学粮食储运国家工程实验室;南京铁心桥国家粮食储备库
关键词：
流化床;热风薄层;干燥;粳稻;加工品质;质构品质
摘  要：
研究流化床和薄层热风干燥在干燥温度50、60、70℃条件下对高水分稻谷水分变化的影响,分析稻谷加工品质(爆腰率)和稻米质构品质(硬度、黏着性、咀嚼性)的变化规律。结果表明:初始含水率相同的稻谷,在同一干燥温度条件下流化床干燥速率大于薄层热风干燥,但是加工品质略差,对发芽率没有影响。干燥温度为50℃时,流化床和薄层热风干燥稻米的品质较好。稻谷干燥温度和整精米率之间呈显著的负相关。流化床干燥后稻米的硬度、黏着性、胶性与爆腰率呈显著性相关,薄层热风干燥后稻米黏着性、胶性与爆腰率呈显著性相关,其他质构指标相关性均不显著。
译  名：
Effect of Fluidized-Bed Drying and Thin Layer-Hot-Air Drying on the Quality of Rice
作  者：
WAN Zhong-min;MA Jia-jia;JU Xing-rong;XU Jing-tian;ZHANG Rong-guang;National Engineering Laboratory for Grain Storage and Transportation, Nanjing University of Finance and Economic;The Tiexinqiao State Grain Reserve of Nanjing;
关键词：
fl uidized bed;;thin layer-hot air;;drying;;japonica rice;;processing quality;;texture quality
摘  要：
The changes in water content in high moisture paddy were examined during fl uidized-bed drying and thin layerhot air drying at different drying temperatures such as 50, 60 and 70 ℃. The effect of drying temperature on the cracking rate of paddy and texture characteristics(hardness, adhesiveness and chewiness) of cooked rice was investigated. The results showed that the drying rate of paddy by fl uidized-bed drying was higher than that by thin layer-hot air drying at identical conditions of temperature and initial water content. In addition, fl uidized bed resulted in faster drying rate but slightly lower percentage of cracked paddy grains than thin layer hot air, with no difference observed between both drying methods as far as the germination rate of rice was concerned. The texture qualities of cooked rice from paddy subjected to fl uidized-bed and thin layer-hot air drying were better when the drying temperature was 50 ℃. There was a signifi cantly negative correlation between drying temperature and head-rice yield. The cracking rate in paddy subjected to fl uidized-bed drying showed a signifi cant correlation with the hardness, adhesiveness and gumminess of cooked rice. As for thin layer-hot air drying, paddy cracking rate showed a signifi cant correlation with the adhesiveness and gumminess of cooked rice, but the correlation with all other texture qualities tested was insignifi cant.

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