Basic Study on the Storage and Processing of Beans

本研究对几种豆类的薄层干燥特性、平衡水分含量、热物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。在大豆的干燥特性方面，小豆的干燥特性发表在《ASAE学报》（39(2),1996）上。研究了其他几种大豆（黄豆、黄豆、金木豆等）在25 ~ 45ºC范围内的薄层干燥特性。采用新方法测定了小豆的平衡水分含量。该方法具有测量精度高、平衡周期短等优点，是一种可行的电磁兼容测量方法。采用瞬态热流法，利用近似线热源的探针，分别在五种不同的水分含量和五种温度下测定了三种豆（小豆、金豆和红豆）的热物理特性。同时测定了大豆的有效导热系数和热扩散系数。利用这些结果和堆积密度，估算了豆子的比热。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，适合描述大豆的吸水特性。同时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.