小麦出芽在托盘干燥机中的薄层干燥动力学研究

Manikantan M.R.,, D. Mridula, Monika Sharma, Anita Kochhar, V.Arun Prasath, Abhipriya Patra, R. Pandiselvam
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引用次数: 6

摘要

发芽小麦的薄层干燥特性。在不同的干燥时间(如24 h、36 h和48 h)下进行实验。样品在50-80οC的托盘干燥器中干燥,间隔10°C。将湿率拟合到6种薄层干燥模型中,并通过统计参数对模型的性能进行评价。Wang和Singh的模型准确地预测了发芽小麦在所有发芽期和干燥温度下的干燥行为。此外,随着干燥温度从50℃升高到80℃,小麦在24 h、36 h和48 h 3个干燥时段籽粒芽的有效水分扩散率分别从1.79 × 10-9提高到2.58 × 10-9 m2 s-1、1.921 × 10-9提高到2.781 × 10-9 m2 s-1和1.858 × 10-9提高到2.561 × 10-9 m2 s-1。在上述干燥时段,小麦出芽的活化能分别为11.357、11.428和9.427 kJ mol-1。因此,成功模拟了小麦出芽在50 ~ 80℃之间不同干燥时间的薄层干燥。本研究为了解发芽籽粒的干燥行为及各干燥参数之间的关系提供了重要信息。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer
The thin-layer drying behavior of sprouted wheat (cv. PBW 550) was experimented at different drying periods, such as 24 h, 36 h and 48 h. The samples were dried in a tray dryer at 50–80οC at an interval of 10°C. The moisture ratio was fitted to the six thin-layer drying models, and the performance of the models was assessed by statistical parameters. The Wang and Singh model has accurately predicted the drying behavior of sprouted wheat for all sprouting periods and drying temperatures. In addition, the effective moisture diffusivity of grain sprouts at three drying periods (24 h, 36 h and 48 h) of sprouted wheat was increased from 1.79 × 10-9 to 2.58 × 10-9 m2 s-1, 1.921 × 10-9 to 2.781 × 10-9 m2 s-1 and 1.858 × 10-9 to 2.561 × 10-9 m2 s-1 with increase in drying temperature from 50oC to 80oC. Moreover, at the above-stated drying periods, the activation energy for sprouted wheat was 11.357 kJ mol-1, 11.428 kJ mol-1 and 9.427 kJ mol-1, respectively. Therefore, thin-layer drying of sprouted wheat was successfully simulated between 50°C and 80°C for various drying periods. This study provided imperative information to understand the drying behavior and relationship between various drying parameters of sprouted grains that could produce nutritive functional flour.
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