摘要
该文用二次正交旋转组合设计试验方法,探讨干燥因素对紫花苜蓿干燥生产率及其品质的影响,研究干燥温度、表观风速、初始含水率和干燥时间对苜蓿粗蛋白含量的影响规律。利用单因素分析法分析各因素与试验指标的关系,确定各因素在二次非线性模型中的主次顺序。试验分析结果表明,初始含水率对苜蓿品质影响最大,干燥温度次之,干燥时间再次之,表观风速的影响最小。通过优化与试验验证,得出了在温度为176.5℃、表观风速为0.32 m/s、初始含水率为79%w b、干燥时间为3 m in的条件下,干制苜蓿的粗蛋白含量高,色泽翠绿,气味芳香的结论。
The experiment of parameter for alfalfa drying was done under different experimental conditions, it determines the relationship between parameters and quality of dried alfalfa. It is a basis of further experimental design. The influences of drying temperature, air velocity, initial moisture and drying time on protein content were analyzed with nonlinear regressional orthogonal design. Utilizing analysis method of single-parameter, the relationship between experimental criteria and drying parameters was investigated, and using method of contribution-rate the order of the drying parameters was confirmed and some theoretical basis was provided for designing reasonable drying parameters. Experimental results show that order of factors affecting protein content is initial moisture, drying temperature, drying time and air velocity. And conservation of quality is better under 176.5℃,0. 32 m/s, 79%wb and 3 minutes.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第9期225-228,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
黑龙江省教育厅重大课题(105112007)
关键词
干燥
苜蓿
粗蛋白
试验研究
drying
alfalfa
crude protein
experimental study
