The study was conducted to improve the mechanical drying efficiency as well as the quality of dried rice, and reduce the energy consumption of drying. Taking average drying rate (r), crackle ratio (b) and unit energy consumption (e) as indicators, hot air temperature (X1), hot air speed (X2), moisture content at conversion point (X3) and vacuum temperature(X4) as test factors, a Box-Behnken Design (BBD) was designed to optimize the parameters of hot air and vacuum combined drying process for rice. The results were compared with the corresponding index values of single drying methods. The results showed that the optimum parameters of combined drying were: X1=40 ℃, X2=0.7 m/s, X3=20.7 %, X4=38.1 ℃. In addition, the average drying rate was 0.000 483 g/(g·min), the crackle ratio was 6.3%, and the unit energy consumption was 2 612 kJ/kg. The average drying rate of combined drying was 29.5% lower than hot air drying and 33.1% higher than vacuum drying. The crackle ratio was 10% lower than hot air drying and 13.7% lower than vacuum drying. The unit energy consumption was reduced by 60.1% compared to hot air drying and 12.6% to that of vacuum drying. Overall, hot air and vacuum combined drying method for rice has obvious advantages over single drying methods, which provides a theoretical basis for its practical application.
ZHANG Ji
,
MENG Guodong
,
PENG Guilan
,
ZHANG Xuefeng
,
YANG Ling
. Optimization of process parameters for hot air and vacuum combined drying for rice[J]. Food and Fermentation Industries, 2019
, 45(18)
: 155
-161
.
DOI: 10.13995/j.cnki.11-1802/ts.020875
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