【正文】 活性米微波干燥工藝研究 學(xué)生姓名： 指導(dǎo)老師： 所在院系： 所學(xué)專(zhuān)業(yè)： 活性米微波干燥工藝研究 II Germinated Brown Rice Microwave Drying Technology Research Candidate： Supervisor： Faculty： Major： 活性米微波干燥工藝研究 I 摘要 為了研究活性米微波干燥工藝參數(shù)對(duì)其關(guān)鍵營(yíng)養(yǎng)成分的影 響規(guī)律，運(yùn)用連續(xù)式微波干燥裝置，以干燥功率、干燥時(shí)間、排濕風(fēng)速及緩蘇比為試驗(yàn)因素，溫度、含水率、爆腰率、色度和 γ氨基丁酸含量為評(píng)價(jià)指標(biāo)，采用單因素試驗(yàn)與 BoxBehnken 中心組合試驗(yàn)相結(jié)合的方法，研究了活性米微波干燥特性及微波干燥條件對(duì)活性米品質(zhì)的影響，優(yōu)化出活性米微波干燥的工藝參數(shù)。試驗(yàn)結(jié)果表明：活性米微波干燥主要處于恒速干燥階段，微波干燥對(duì)活性米品質(zhì)有顯著地影響；得出了工藝優(yōu)化參數(shù)組合：當(dāng)干燥功率 W/g，干燥時(shí)間 min，排濕風(fēng)速 m/s，緩蘇比 1:4 時(shí)，可得到微波干燥活 性米溫度為 ℃，含水率為 %，爆腰率 %，色度 L*值 ，色度 a*值 ，色度 b*值 ， γ氨基丁酸含量 mg/100g。 關(guān)鍵詞： 微波干燥；活性米；干燥特性；品質(zhì)控制 活性米微波干燥工藝研究 II Abstract In order to study the germinated brown rice microwave drying the influence law of process parameters on its key nutrients,using continuous microwave drying device, with power of drying,dry time,platoon is wet wind speed and slow soapy as test factors, temperature, moisture content, rate of detonation waist,chromaticity and gamma aminobutyric acid content as evaluation index, the single factor experiment and the Box Benhken center bination experiment the method of bining microwave drying characteristics of germinated brown rice was studied and the influence of microwave drying conditions on the quality of germinated brown rice, optimization of germinated brown rice microwave drying process parameters. The results showed that the germinated brown rice microwave drying is mainly at the constant speed drying stage, Microwave drying has a significantly influence on quality of germinated brown rice。The process optimized parameters bination is obtained: when the dry power of W/g, the drying time of min, the platoon is wet wind speed m/s, when the tempering than 1:4,available germinated brown rice microwave drying temperature is ℃ , the moisture content is %, waist rate %, chroma value of L * and chromaticity values of a * , chromaticity b * value of , gammaaminobutyric acid content is mg /100 g. Key words: Microwave drying。 Germinated brown rice。Drying characteristics。 The quality control 活性米微波干燥工藝研究 III 目錄 摘要 ................................................................................................................................. I Abstract ........................................................................................................................... II 1 前言 ........................................................................................................................... 1 本研究的目的與意義 ....................................................................................... 1 國(guó)內(nèi)外研究現(xiàn)狀 ............................................................................................... 1 國(guó)內(nèi)研究現(xiàn)狀 ........................................................................................... 2 國(guó)外研究現(xiàn)狀 ........................................................................................... 2 本研究的主要內(nèi)容 ........................................................................................... 3 2 實(shí)驗(yàn)材料及方法 ......................................................................................................... 4 實(shí)驗(yàn)材料 .......................................................................................................... 4 設(shè)備和儀器 ...................................................................................................... 4 試驗(yàn)與測(cè)定方法 ............................................................................................... 4 3 試驗(yàn)結(jié)果和分析 ......................................................................................................... 6 BoxBehnken 組合試驗(yàn) ....................................................................................... 6 回歸方程 ................................................................................................ 8 回歸模型方差分析 ................................................................................. 9 各因素對(duì)各項(xiàng)性能指標(biāo)影響主次分析 ...................................................10 因素對(duì)性能指標(biāo)影響規(guī)律分析 .........................................................................10 各因素對(duì)溫度的影響 ............................................................................10 各因素對(duì)含水率的影響 .........................................................................12 各因素對(duì)爆腰率的影響 .........................................................................13 各因素對(duì) γ 氨基丁酸含量的影響 .........................................................13 各因素對(duì)色度的影響 ............................................................................14 各因素對(duì)色度 L*值的影響 ..........................................................14 各因素對(duì)色度 a*值的影響 ..........................................................16 各因素對(duì) 色度 b*值 的影響 ..........................................................18 優(yōu)化分析 ...................................................................