期刊论文

Effect on quality of rapeseed treating by hot air-microwave drying

中文

食品与机械

1003-5788

2017

33

7

180-183,193

10.13652/j.issn.1003-5788.2017.07.039

2013年公益性行业(农业)科研专项经费项目

本校为第一机构

通过研究热风、微波以及热风-微波联合干燥对油菜籽水分干燥曲线、酸价、过氧化值及脂肪酸的影响,得到了品质保障下的最佳热风-微波联合干燥工艺。结果表明,热风温度80 ℃、转换点水分含量15%、微波功率500 W,可以在12 min/30 s内将油菜籽水分从18%降低至7.51%,油菜籽的酸价和过氧化值含量较低、发芽率较高且芥酸含量最低。

By studying the effects of hot air, microwave and hot air-microwave on drying curve, acid value, peroxide valueand fatty acids of rapeseed, the optimum hot air-microwave dry processes under good qualities was obtained. And were as followed: hot air temperature 80 ℃, moisture content in transition point 15%, power of micriowave 500 W; by dring in 12 min/30 s, the moisture content decreased from 18% to 7.51%,and the rapseed has low acid value and peroxide value, r...