Optimization method of microwave drying process parameters for rice

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-07-28 DOI:10.15586/qas.v13i3.917

T. Sun, Fan Ling

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引用次数: 4

Abstract

In this work, the optimal process to improve the efficiency of microwave drying of rice is studied. The optimal conditions for reducing the crack rate and improving the head rice rate are analyzed according to the principle of the orthogonal experiment. The optimization method of the rice microwave drying process parameters is proposed to simultaneously consider the two indicators, namely, crack and head rice rates, based on the grey system theory. The grey correlation degree analysis is carried out on the process conditions of the microwave drying rice. The result shows that the main factor affecting the integrity rate of the rice grain is the vacuum degree, and the main factor affecting the crack rate is the loading density. The grey correlation degree curve of head rice and crack rate fluctuates greatly, and the correlation between the two indexes is high. According to the grey correlation degree, the optimal parameters are microwave power of 500 W, vacuum degree of 0.02 MPa, and loading density of 1289.89 kg/m3. The head rice and crack rate are both optimized when drying under the parameters. The results provide a guiding method for the study of the correlation degree between drying indexes and provide a method basis for the further selection of the best drying process.

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大米微波干燥工艺参数的优化方法

本文研究了提高大米微波干燥效率的最佳工艺。根据正交试验原理，分析了降低裂纹率和提高精米率的最佳条件。基于灰色系统理论，提出了同时考虑裂米率和整米率两个指标的大米微波干燥工艺参数优化方法。对微波干燥大米的工艺条件进行了灰色关联度分析。结果表明，影响米粒完整率的主要因素是真空度，而影响裂纹率的主要因子是加载密度。整精米与裂率的灰色关联度曲线波动较大，两个指标之间的相关性较高。根据灰色关联度，最佳参数为微波功率500W，真空度0.02MPa，负载密度1289.89kg/m3。在一定的干燥参数下，稻谷的精米率和干裂率都得到了优化。研究结果为研究干燥指标之间的相关性提供了指导方法，为进一步选择最佳干燥工艺提供了方法依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.