摘要
干燥作为油茶籽加工第1道工序,其对油茶籽的储藏加工及制取的油茶籽油品质影响至关重要。选择比较了自然干燥、微波干燥、热风干燥和真空干燥4种干燥方式对油茶籽中油脂储藏稳定性的影响,并利用扫描电镜观察了不同干燥方式对油茶籽微观结构的影响,考察了干燥温度对油茶籽干燥特性的作用规律,采用Lewis、Page、Henderson-Pabis、Modified-Page 4种数学模型拟合描述油茶籽的热风干燥过程,并建立了数学模型。结果表明:油茶籽适宜热风干燥处理,在温度为50、70、90℃下,油茶籽干燥至目标含水量9%(干基)时,所需时间分别为207、.55、h,干燥后的油茶籽储藏稳定性好;电镜观察结果表明微波干燥和90℃热风干燥具有最宽敞的水分转移通道;非线性回归分析表明,Page模型能很好的表征油茶籽的热风干燥过程,预测油茶籽干燥过程中水分含量的变化。
As the first processing operation, drying process has a key influence on the subsequent processing and storage of Camellia oleifera and the quality of extracted Camellia oleifera oil. In this paper, we selected and compared four drying methods ： natural drying, microwave drying, hot - air drying and vacuum drying to dry the Camellia oleifera,then evaluated the effect on the storage stability of the contained Camellia oleifera oil. We observed the microstructure of Camellia oleifera processed by four drying methods. In order to establish the hot -air dying model, we chose four mathematic models：Lewis, Page, Henderson -Pabis and Modified -Page models to fitting the experimental data of hot - air drying at 50,70,90 ℃. The results showed that ： it＇s best to adopt the hot - air drying method to process the Camellia olrifera, and the time needed to reach the goal moisture content 9% （dry base） is 20,7.5,5 h at 50,70,90 ℃ ,respectively. It＇s proved that the Camellia oleifera processed by hot -air drying owned good storage stability. The observing result of SEM showed that microwave drying and 90 ℃ hot - air drying method generated the vastest moisture transfer channel. The result of non-lineal regression analysis proved that the Page model provided the best fitting results and description of the hot - air drying procedure of Camellia oleifera.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第3期38-42,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划(2009BADB1B09)
