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甘薯全粉滾筒干燥生產(chǎn)工
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of Sweet Potato Flour with the Method of Drum Dryer
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    摘要:

    選用甘薯(徐薯23)為原料進(jìn)行滾筒干燥加工工藝的研究,以甘薯全粉的堆積密度及色差值為指標(biāo),采用響應(yīng)面分析法,研究了進(jìn)料溫度、進(jìn)料質(zhì)量分?jǐn)?shù)、滾筒轉(zhuǎn)速、滾筒表面溫度對(duì)滾筒干燥工藝的影響。確定的甘薯全粉滾筒干燥工藝最佳組合為:進(jìn)料溫度42℃,進(jìn)料質(zhì)量分?jǐn)?shù)13.6%,滾筒轉(zhuǎn)速3.0r/min,滾筒表面溫度143℃。該條件下生產(chǎn)的甘薯全粉堆積密度為0.51g/mL,多項(xiàng)驗(yàn)證試驗(yàn)值在95%的置信區(qū)間內(nèi)很好地符合了預(yù)測(cè)值,說(shuō)明利用該模型在實(shí)踐中進(jìn)行預(yù)測(cè)是可行的。

    Abstract:

    The technology of processing sweet potato flour using a drum dryer was studied. Effect of the material temperature, material thickness, roller rotating speed, and roller temperature on the technology in which flour color and the cumulate density were taken as response values was analyzed with response surface methodology. For design of process requirement, optimum conditions were as follows: material temperature was 42℃, material thickness was 13.6%, roller rotating speed was 3.0r/min, and roller temperature was 143℃. Under such conditions, the cumulate density was 0.51g/mL, which coincided with actual values within the 95% confidence interval. Predictive models are feasible in practice.

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段欣,薛文通,張澤俊,張惠,于章龍.甘薯全粉滾筒干燥生產(chǎn)工[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(3):117-122. of Sweet Potato Flour with the Method of Drum Dryer[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(3):117-122.

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