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Basic Study on the Storage and Processing of Beans

豆类贮藏加工基础研究

基本信息

批准号：
06660320
负责人：
TAGAWA Akio
金额：
$ 1.34万
依托单位：
Tokyo University of Agriculture
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1995
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06660320/
关键词：
beans drying equilibrium moisture content thin layr thermophysical property transient heat probe method water absorption volume change 熱伝導率温度伝導率比熱薄層乾燥減率第二段

项目摘要

In this study, four main themes, which were thin layr drying characteristic, equilibrium moisture content (EMC), thermophysical property and water absorption characteristics for several beans, were investigated for supplying basic data conceming the safe storage and the processing of several beans. In thin later drying characteristics of beans, that of adzuki beans is published in Transctions of the ASAE (39 (2), 1996). Thin layr drying characteristics of some another beans (soy beans, tobo beans, kintoki beans etc.) were also investigated under drying conditions between 25 and 45ﾟC.Equilibrium moisture content of adzuki beans were meaured by a new method. This method was confirmed as a method of the EMC measurement because it was very accurate and demanded only short period for equilibrium. Thermophysical properties of three kinds of beans (adzuki, kintoki, tebo) were determined by transient heat flow method using a probe that approximates a line heat source at five different moisture contents and five temperatures, respectively. The effective thermal conductivity and thermal diffusivity of beans were determined simultaneously. Using these results and bulk density, the specific heat of beans were estimated. Water absorption characteristics and volume change of soy beans were measured. The mathematical model evaluated to fit the obtained data was the exponential model, which was suitable to describe the water absorption characteristics of soy bean. Moreover, volume change during water absorption were determined.

本研究主要对几种豆类的薄层干燥特性、平衡含水率、热物理特性和吸水特性进行了研究，为几种豆类的安全贮藏和加工提供了基础数据。在薄的豆后期干燥特性中，赤豆的干燥特性发表在ASAE的Transctions（39（2），1996）中。其他豆类（大豆、豆腐豆、金藤豆等）的薄层干燥特性在25 ~ 45 ° C的干燥条件下进行了研究，并采用一种新的方法测量了赤豆的平衡含水率。由于该方法准确度高，平衡时间短，因此被确认为EMC测量的一种方法。采用近似线热源的探针瞬态热流法，分别在五种不同含水率和五种不同温度下，测定了三种豆类（赤豆、金豆和泰博豆）的热物理性质。同时测定了豆子的有效导热系数和热扩散系数。利用这些结果和堆积密度，估计了豆类的比热。测定了大豆的吸水特性和体积变化。拟合所得数据的数学模型为指数模型，该模型适合描述大豆的吸水特性。此外，还测定了吸水过程中的体积变化。