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Improvement of Drying Method on Rough Rice Quality

干燥方法对糙米品质的改进

基本信息

批准号：
02660256
负责人：
ABE Takemi
金额：
$ 1.34万
依托单位：
Ehime University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1990
资助国家：
日本
起止时间：
1990 至 1991
项目状态：
已结题

项目摘要

(1) The objectives of this study were to develop and evaluate an effective grain drier and drying technique for accelerating the drying of rough rice without any detrioration in quality of the dried grain and produce grains with high milling quality. A test drier was built that allow for independent control of the drying parameters and was used for the drying of newly harvested rough rice under different conditions. The effect of drying parameters on the quality of the dried grains were examined and the results presented.Drying parameters affects the quality of dried grains. Drying air temperature range of 45ﾟC to 50ﾟC, grain air flow ratio ranging between 0.03m^3/min/kg to 0.05M^3/min/kg, exposure time ranging between 5min to 10min and tempering temperature of 25ﾟC is considered most appropriate for obtaining good quality and tasty rice. Grains must be dried promptly and fast after harvest, grain that took longer period to dry to a safe storage moisture content of 15% wet basis usually turn out to be of less quality and taste incorporating a cooling device in the tempering tank of continuous flow driers to keep the ambient temperature at 25ﾟC is recommended. Near infrared spectrometric method have been successfully used to evaluate the taste of rice grain. This new method of evaluating the taste of rice holds promise for automatic online evaluation of rice taste.(2) Drying of grains to a safe moisture content level that would prevent spoilage or germination during storage is a first step in grain preservation, however this very important unit operation if not carried out properly could limit the value of sound grain for use as food or seed. We have Pexamined the effect of heating on the physiological functions of rough rice (respiration rate and germination ratio). The result of our investigation shows that heating affects respiration rate and germination ratio of rough rice to effect of temperature differ.

(1)本研究的目的是开发和评价一种有效的谷物干燥机和干燥技术，以加速干燥稻谷的干燥，而不会使干燥后的谷物品质发生任何变化，并生产出具有高碾磨品质的谷物。建立了一个试验干燥机，允许独立控制的干燥参数，并用于干燥新收获的稻谷在不同的条件下。本文研究了干燥参数对谷物干燥品质的影响，并给出了试验结果。干燥空气温度为45 ℃ ~ 50 ℃，谷物空气流量比为0.03 ~ 0.05m^3/min/kg，暴露时间为5 min ~ 10 min，调质温度为25 ℃，是获得优质美味稻米的最佳工艺条件。谷物收获后必须迅速干燥，需要较长时间干燥到15%湿基安全储存水分含量的谷物通常质量和味道较差，建议在连续流干燥机的调温槽中加入冷却装置，以保持环境温度在25 ° C。近红外光谱法已成功地应用于稻米食味的评价。这种评价米饭食味的新方法有望实现米饭食味的自动在线评价。(2)将谷物干燥到安全的水分含量水平，以防止在储存过程中腐败或发芽，这是谷物保存的第一步，然而，如果不正确地进行，这一非常重要的单元操作可能会限制健康谷物用作食品或种子的价值。本文研究了加热对稻谷呼吸速率和发芽率的影响。结果表明，加热对糙米呼吸速率和发芽率的影响因温度的不同而不同。