摘要
利用红外技术对芝麻进行干燥,并采用压榨法制油,研究不同红外干燥参数对芝麻水分含量、发芽率、挥发性气体成分及芝麻油酸值、过氧化值的影响。结果表明：红外干燥对芝麻的发芽能力有显著的破坏作用,100℃红外干燥5 min发芽能力约下降至1/5,干燥25 min芝麻完全失去发芽能力。当红外干燥时间在10-25 min或干燥温度在70-130℃时,芝麻的水分含量均达到安全水分（7%）。随着干燥时间的延长或温度的升高,芝麻油酸值由21.35 mg KOH/g降低至4.11 mg KOH/g,过氧化值呈升高趋势（最大值0.71mmol/kg）。红外干燥的芝麻挥发性气体成分中含有烃类、酯类、醛类、醇类、酸类等,其数目依次降低;当干燥时间在15min以上或干燥温度在100℃以上时,酯类成分相对含量减少,而酸类和醇类成分相对含量有一定的增加。
The sesame was dried by infrared ray,and the sesame oil was extracted with solvent.The effect of infrared drying time（constant temperature of 100 ℃） and temperature（constant time of 15 min） on the moisture content,germination rate,the volatile gas composition of sesame seeds and the acid value,peroxide value of sesame oil was investigated.The results showed that,when the infrared drying time is between 10 - 25 min or drying temperature between 70 - 130 ℃,the moisture content of the sesame seeds have reached the safety of water.Infrared drying has some damaging effects on germination rate of sesame seeds.With the extension of the drying time or increasing of temperature,the acid value of sesame oil was decreased（4.11 - 21.35 mg KOH / g）,and the peroxide value increased（the maximum is 0.71 mmol / kg）.Component of sesame volatile gases contained hydrocarbons,aldehydes,alcohols,esters,acids,etc,and the relative content of them reduced sequentially.
出处
《食品与机械》
CSCD
北大核心
2015年第2期63-70,共8页
Food and Machinery
基金
公益性行业(农业)科研专项(编号:201303072)
河南省农业科学院科研发展专项资金(编号:20137923)
河南省农业科学院自主创新项目(编号:豫财教[2013]261号)
关键词
芝麻
红外干燥
挥发性成分
酸值
过氧化值
sesame
infrared drying
volatile gas composition
acid value
peroxide value
