Basic Study on the Storage and Processing of Beans

本研究以几种豆类的薄层干燥特性、平衡含水率(EMC)、热物理性质和吸水特性为研究对象，为几种豆类的安全贮藏和加工提供基础数据。在豆类的稀薄后期干燥特性方面，红小豆的这一特性发表在ASAE(39(2)，1996)的超越上。其他豆类(大豆、TOBO、KINTOKI等)的薄层干燥特性在25~45ﾟC的干燥条件下，用一种新的方法测定了小豆的平衡含水率。该方法具有测量精度高、平衡周期短等优点，是一种测量电磁兼容性的方法。在5种不同含水率和5种温度下，用近似于线热源的探头，用瞬变热流法测定了3种豆类(小豆、小豆、特宝)的热物理性质。同时测定了豆类的有效导热系数和热扩散率。利用这些结果和堆积密度，估算了豆类的比热。测定了大豆的吸水特性和体积变化。对所得数据进行拟合的数学模型为指数模型，适用于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。

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.