气体射流冲击干燥花生实验工艺的优化研究

Optimization study on air impingement drying process for peanuts

中文关键词:  花生  气体射流冲击干燥  发芽率  干燥速率  亚油酸

英文关键词:peanut  air impingement drying  germination rate  drying rate  linoleic acid

中文摘要:

      目的 探究气体射流冲击干燥装置对花生干燥特性和营养品质的目的 探究气体射流冲击干燥装置对花生干燥特性和营养品质的影响及优化干燥工艺。方法 利用气体射流冲击干燥装置研究不同因素(干燥温度、风速、喷射间距)对花生的干燥特性、发芽率、营养品质的影响。以上述三因素进行单因素实验, 分析实验结果确定待优化区间, 并运用Box-Behnken响应面实验设计和隶属度综合评分法, 对干燥工艺进行综合优化。通过数据分析与比较, 得出最优干燥工艺。结果 温度45℃、风速5 m/s、喷射间距15 cm为最优干燥工艺。此时花生干燥速率为0.0900 g/(g·min)、发芽率为95.00%、亚油酸含量为34.000%。结论 该工艺相比其他工艺, 既能保证花生营养品质、发芽率, 又可实现快速干燥, 为气体射流冲击干燥技术应用于花生干燥中提供了一定的理论依据。

英文摘要:

      Objective To investigate the effects of air impingement drying device on the drying characteristics and nutritional qualities of peanut and optimize the drying process. Methods Air impingement drying device was used to study the effects of different factors (drying temperature, air speed, impingement distance) on the drying characteristics, germination rate and nutritional quality of peanuts. The mentioned above 3 factors were used as the conditions to design and carry out a single factor experiment, and determine the optimization range. The Box-Behnken response surface experiment design and membership degree comprehensive scoring method were used to comprehensively optimize the drying process. Through data analysis and comparison, the optimal drying process was obtained. Results Temperature 45℃, air speed 5 m/s, impingement distance 15 cm were the optimal drying parameters. The drying rate of peanut was 0.0900 g/(g·min), the germination rate was 95.00%, and the linoleic acid content was 34.000% under optimal drying process. Conclusion Compared with other drying processes, this optimal process can not only ensure the nutritional quality and germination rate of peanuts but also realize rapid drying, providing a theoretical basis for the application of air impingement drying technology in peanut drying.