Experimental Study On Thin Layer Drying Characteristics Of Frozen Rice

Provincial rural work conference offered to attach great importance to the agricultural products deep processing project construction in our country,in the guarantee the steady development of agriculture and continuous increase in rural incomes,on the basis of production efficiency,product safety,resource saving and environment friendly agriculture modernization,promoting heilongjiang agricultural province to agricultural strong province strategic shift.Due to the high rice production in Heilongjiang Province,production efficiency and yield of rice are in contradiction.Rice after harvest,the stacking process easy cold,the condition of rice called cold rice.After rice cold,constitutes a lipid membrane shift,from a liquid to solid phase,combined with membrane enzyme activity,cell membrane permeability change,cellular meTableolism activity can be affected.If no distinction in the drying process,using the same normal rice drying technological parameters,blasting waist phenomenon is severe,after baking quality will decline,affect the quality of rice economic benefits.For frozen state after rice drying production bottleneck problems such as lower quality,based on the cold reclamation japonica No.5 rice as experiment material,withing two-way ventilation thin-layer drying experiment device was used to study the cold rice thin layer drying characteristic and the best parameter optimization,improving economic efficiency of paddy rice quality and commodity grain at low temperature.First of all,expounds the lateral-two-way ventilation thin layer drying experiment device design and advantages of innovations.With horizontal air supply vertical weighing by experimental materials,the test of grain weighing precision is improved.Without stopping in the process of drying fan can use on-line dynamic weighing system according to the weight of the dry material at a certain moment,calculate the moisture content.Secondly,by using hot air drying technology,using the single factor experiment design,the drying rate as the evaluation index,to explore the hot air temperature,air speed,initial moisture content,the influence of material thickness on the cold rice drying characteristic.Experimental results show: wind speed and air temperature of cold rice drying characteristics influence is obvious,the wind speed,the greater the hot blast temperature is higher,the shorter the drying time;The lower the initial moisture content,the slower the drying rate;The thicker the material thickness,thedrying efficiency is slower.Under the condition of same dry,cold rice drying efficiency is lower than that of conventional rice drying efficiency,the whole refined rice rate is higher than conventional rice.By multi-factor orthogonal rotation combination test,using the waist increment rate and amylose content,rice and eating value for the comprehensive evaluation index,using MATLAB,Origin,etc to deal with the experimental results analysis,the optimum technological parameters combination cold rice thin layer drying,hot air temperature of 30 ?,hot air at the rate of 0.1 m/s performance and initial moisture content is 19.0%,the material thickness is 2.0 cm,waist increment rate of 1.7%,after baking amylose content is 17.6%,rice and eating is worth 87.4 points.Cold rice after freeze-dried can increase the rate of the whole white rice and rice value.