Dynamic Model and Moisture Migration Law of Gluten Pellets in Hot Air Drying
-
摘要:
为了探究谷朊粉颗粒热风干燥过程中的干燥特性及水分迁移规律,开展了谷朊粉颗粒2因素3水平全因素热风干燥试验,考察不同干燥温度(50、60、70 °C)和颗粒厚度(4.24、9.15、15.52 mm)下的干燥特性,运用低场核磁共振技术分析了干燥过程中的水分迁移规律,并建立干燥动力学模型和水分预测模型。结果表明:谷朊粉颗粒干燥速率和水分比随温度升高而显著降低(
P <0.05);有效水分扩散系数随温度升高和颗粒厚度增加而增大。决定系数(R 2)、离差平方和( )、均方根误差(\begin{document}$ {\chi }^{2} $\end{document} RMSE )计算结果表明,Modified Page薄层干燥模型对谷朊粉颗粒的干燥试验数据具有较高的拟合精度,而且建立了模型参数(k 、n )与干燥温度(T )、颗粒厚度(H )的回归模型(R 2>0.926)。低场核磁共振横向弛豫时间(T 2)反演谱显示,随干燥时间的增加,各水分峰面积逐渐减小,而且峰位置逐渐向结合水靠近,并建立了含水率(M )与干燥时间(t )、颗粒厚度(H )、干燥温度(T )、弛豫反演图谱总峰面积(A )之间的回归关系,结果表明预测效果较好(R 2=0.933)。研究结果可为谷朊粉颗粒干燥工艺提供参考。Abstract:A two-factor three-level full-factor hot air drying experiment was carried out at different drying temperatures(50, 60, 70 °C)and pellet thicknesses(4.24, 9.15, 15.52 mm), in order to explore drying characteristics and moisture migration law of gluten pellets. Low-field nuclear magnetic resonance technology was used to analyze moisture migration law in drying process, and a drying kinetic model and moisture prediction model was established. Rresults showed that drying rate and moisture ratio of gluten pellets decreased significantly with increase of temperature(
P <0.05). Effective water diffusion coefficient increaseed with temperature and pellet thickness raising. Calculation results of determination coefficient(R 2), sum of squares of deviation( )and root mean square error(\begin{document}$ {\chi }^{2} $\end{document} RMSE )show that Modified Page thin layer drying model had high fitting accuracy to drying test data of gluten pellets. And regression model of model parameters(k ,n ), drying temperature(T )and pellet thickness(H )was established(R 2>0.926). Low-field nuclear magnetic resonance transverse relaxation time(T 2)inversion spectrum showed that peak area of each moisture gradually decreased, and peak position gradually approached bound water with increase of drying time. Relationship between moisture content(M )and drying time(t ), pellet thickness(H ), drying temperature(T ), total peak area(A )of relaxation inversion spectrum was established. Results showed that prediction accuracy was high(R 2=0.933). Research results could provide reference for drying process of gluten pellets. -
表 1 水分有效扩散系数计算结果
Table 1. Calculation results of effective moisture diffusivity
厚度/
mm干燥
温度/°C拟合方程 R2 $ {D}_{\mathrm{e}\mathrm{f}\mathrm{f}} $/
(m2·s−1)4.24 50 lnMR=–0.01537t−0.08722 0.930 1.12e-7 60 lnMR=–0.01995t−0.07312 0.969 1.45e-7 70 lnMR=–0.02541t−0.08625 0.942 1.89e-7 9.15 50 lnMR=–0.01135t−0.07387 0.972 3.85e-7 60 lnMR=–0.01267t−0.04191 0.993 4.30e-7 70 lnMR=–0.01415t−0.07785 0.977 4.87e-7 15.52 50 lnMR=–0.00423t−0.05032 0.974 4.13e-7 60 lnMR=–0.00469t−0.03313 0.983 4.58e-7 70 lnMR=–0.00534t−0.06012 0.985 5.11e-7 表 2 干燥动力学模型拟合结果
Table 2. Fitting results of drying kinetic model
模型 $ {R}^{2} $ RMSE $ {\chi }^{2} $ Lewis 0.937~0.990 0.0146~0.0434 2.378×10−4~2.265×10−3 Modified Page 0.992~0.999 0.0039~0.0153 3.613×10−5~3.526×10−4 Henderson 0.940~0.992 0.0147~0.0411 2.687×10−4~2.531×10−3 Wang 0.985~0.999 0.0053~0.0190 3.337×10−5~4.489×10−4 -
[1] 黄斐, 谷俊华.谷朊粉对红薯泥面团特性及其面条品质的影响[J].吉林农业科技学院学报, 2022, 31(2): 6-9, 38.HUANG Fei, GU Junhua.Effects of gluten on characteristics of sweet potato dough and noodle quality[J].Journal of Jilin Agricultural Science and Technology University, 2022, 31(2): 6-9, 38. [2] 李书红,王颉,宋春风,等.不同干燥方法对即食扇贝柱理化及感官品质的影响[J].农业工程学报,2011,27(5):373-377. doi: 10.3969/j.issn.1002-6819.2011.05.065LI Shuhong,WANG Jie,SONG Chunfeng,et al.Effects of different drying methods on physicochemical and sensory characteristics of instant scallop[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(5):373-377. doi: 10.3969/j.issn.1002-6819.2011.05.065 [3] 赖谱富,翁敏劼,汤葆莎,等.基于低场核磁共振技术研究不同干燥方式对海鲜菇复水及品质特性的影响[J].核农学报,2022,36(2):350-361. doi: 10.11869/j.issn.100-8551.2022.02.0350LAI Pufu,WENG Minjie,TANG Baosha,et al.Effects of different drying methods on the rehydration and quality characteristics of hypsizygus marmoreus based on low-field nuclear magnetic resonance technology[J].Journal of Nuclear Agricultural Sciences,2022,36(2):350-361. doi: 10.11869/j.issn.100-8551.2022.02.0350 [4] ÇELEN S.Effect of microwave drying on the drying characteristics,color,microstructure,and thermal properties of Trabzon persimmon[J].Foods,2019,8(2):84. doi: 10.3390/foods8020084 [5] LEE Y H,CHIN S K,CHUNG B K.Drying characteristics and quality of lemon slices dried under Coulomb force-assisted heat pump drying[J].Drying Technology,2021,39(6):765-776. doi: 10.1080/07373937.2020.1718692 [6] ONWUDE D I,HASHIM N,ABDAN K,et al.The effectiveness of combined infrared and hot-air drying strategies for sweet potato[J].Journal of Food Engineering,2019,241:75-87. doi: 10.1016/j.jfoodeng.2018.08.008 [7] MUJUMDAR A S,LAW C L.Drying technology:trends and applications in postharvest processing[J].Food and Bioprocess Technology,2010,3(6):843-852. doi: 10.1007/s11947-010-0353-1 [8] 马博,李传峰,吴明清,等.热风干燥技术在农产品干燥中的应用和发展[J].新疆农机化,2020(5):30-34. doi: 10.13620/j.cnki.issn1007-7782.2020.05.008MA Bo,LI Chuanfeng,WU Mingqing,et al.Application and development of hot air drying technology in agricultural[J].Xinjiang Agricultural Mechanization,2020(5):30-34. doi: 10.13620/j.cnki.issn1007-7782.2020.05.008 [9] 王尊,徐默达.核磁共振技术在水产品保鲜中的应用研究[J].食品安全导刊,2022(11):187-189.WANG Zun,XU Moda.Application of nuclear magnetic resonance technology in the preservation of aquatic products[J].China Food Safety Magazine,2022(11):187-189. [10] 王偲琦,黄琳琳,臧秀,等.低场核磁共振无损检测技术在水产品加工贮藏方面的应用[J].食品安全质量检测学报,2018,9(8):1725- 1729. doi: 10.3969/j.issn.2095-0381.2018.08.001WANG Siqi,HUANG Linlin,ZANG Xiu,et al.Application of low field nuclear magnetic technology in aquatic products processing and storage[J].Journal of Food Safety & Quality,2018,9(8): 1725-1729. doi: 10.3969/j.issn.2095-0381.2018.08.001 [11] 胡潇予,蓝蔚青,张楠楠,等.低场核磁共振技术在食品领域中的研究进展[J].食品工业科技,2017,38(6):386-390. doi: 10.13386/j.issn1002-0306.2017.06.065HU Xiaoyu,LAN Weiqing,ZHANG Nannan,et al.Research progress of low-field nuclear magnetic resonance technology in food[J].Science and Technology of Food Industry,2017,38(6):386-390. doi: 10.13386/j.issn1002-0306.2017.06.065 [12] 李梁,程秀峰,杨尚雄,等.基于低场核磁共振的热风干燥猕猴桃切片含水率预测模型[J].农业工程学报,2020,36(10):252-260. doi: 10.11975/j.issn.1002-6819.2020.10.031LI Liang,CHENG Xiufeng,YANG Shangxiong,et al.Model for predicting the moisture content of kiwifruit slices during hot air drying based on low-field nuclear magnetic resonance[J].Transactions of the Chinese Society of Agricultural Engineering,2020,36(10):252-260. doi: 10.11975/j.issn.1002-6819.2020.10.031 [13] 渠琛玲,汪紫薇,王雪珂,等.基于低场核磁共振的热风干燥过程花生仁水分含水率预测模型[J].农业工程学报,2019,35(12):290-296. doi: 10.11975/j.issn.1002-6819.2019.12.035QU Chenling,WANG Ziwei,WANG Xueke,et al.Prediction model of moisture in peanut kernel during hot air drying based on LF-NMR technology[J].Transactions of the Chinese Society of Agricultural Engineering,2019,35(12):290-296. doi: 10.11975/j.issn.1002-6819.2019.12.035 [14] 朱文学,尤泰斐,白喜婷,等.基于低场核磁的马铃薯切片干燥过程水分迁移规律研究[J].农业机械学报,2018,49(12):364-370. doi: 10.6041/j.issn.1000-1298.2018.12.043ZHU Wenxue,YOU Taifei,BAI Xiting,et al.Analysis of moisture transfer of potato slices during drying using low-field NMR[J].Transactions of the Chinese Society for Agricultural Machinery,2018,49(12):364-370. doi: 10.6041/j.issn.1000-1298.2018.12.043 [15] CHITRAKAR B,ZHANG M,ZHANG X.The determination of drying end-point for asparagus by-products with the use of LF-NMR spectra[J].Drying Technology,2021,39(9): 1158- 1164. doi: 10.1080/07373937.2020.1766484 [16] 孙静鑫,郭玉明,杨作梅,等.荞麦籽粒生物力学性质及内芯黏弹性试验研究[J].农业工程学报,2018,34(23):287-298. doi: 10.11975/j.issn.1002-6819.2018.23.037SUN Jingxin,GUO Yuming,YANG Zuomei,et al.Experimental study on biomechanical properties of buckwheat grain and viscoelastic properties of buckwheat powder[J].Transactions of the Chinese Society of Agricultural Engineering,2018,34(23):287-298. doi: 10.11975/j.issn.1002-6819.2018.23.037 [17] 食品安全国家标准 食品中水分的测定: GB5009.3—2016[S]. [18] 陈计远,王粮局,王红英,等.鱼膨化饲料热风干燥动力学模型及湿热特性[J].农业工程学报,2021,37(14):317-322. doi: 10.11975/j.issn.1002-6819.2021.14.037CHEN Jiyuan,WANG Liangju,WANG Hongying,et al.Drying kinetic model and hygrothermal characteristics of fish extruded feed during hot air drying[J].Transactions of the Chinese Society of Agricultural Engineering,2021,37(14):317-322. doi: 10.11975/j.issn.1002-6819.2021.14.037 [19] AURSAND I G, GALLART-JORNET L, ERIKSON U, et al.Water distribution in brine salted Cod (Gadus morhua) and Salmon (Salmo salar): a low-field 1 HNMR study [J].Journal of Agricultural and Food Chemistry, 2008, 56(15) : 6 252-6 260. [20] MAUERER A,LEE G.Changes in the amide I FT-IR bands of poly-l-lysine on spray-drying from α-helix,β-sheet or random coil conformations[J].European Journal of Pharmaceutics and Biopharmaceutics,2006,62(2):131-42. doi: 10.1016/j.ejpb.2005.08.005 [21] 郭项雨,任清,张晓,等.传统高温炒制工艺对裸燕麦清蛋白和球蛋白特性的影响[J].食品科学,2012,33(13):45-48.GUO Xiangyu,REN Qing,ZHANG Xiao,et al.Effect of traditional high-temperature roasting process on properties of naked oat albumin and globulin[J].Food Science,2012,33(13):45-48. [22] 马梦瑶,谢岩黎,范亭亭,等.热加工对小麦蛋白结构和消化特性的影响[J].中国粮油学报,2021,36(12):50-55. doi: 10.3969/j.issn.1003-0174.2021.12.009MA Mengyao,XIE Yanli,FAN Tingting,et al.Effects of thermal processing on structure and functional properties of wheat protein[J].Chinese Journal of Cereals and Oils,2021,36(12):50-55. doi: 10.3969/j.issn.1003-0174.2021.12.009 [23] JAIN D,PATHARE P B.Study the drying kinetics of open sun drying of fish[J].Journal of Food Engineering,2007,78(4): 1315-1319. doi: 10.1016/j.jfoodeng.2005.12.044 [24] LIN W,BAOGUO X,BENXI W,et al.Low frequency ultrasound pretreatment of carrot slices:effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying[J].Ultrasonics Sonochemistry,2018,40:619-628. doi: 10.1016/j.ultsonch.2017.08.005