CAJ | 학술논문

研究了几种干燥条件(干燥温度:100～200 ℃,表现速度:0.15～0.45 m/s)对苜蓿各部位的干燥特性和品质指标的影响规律.收割后的苜蓿被分成茎秆、压扁茎秆、带叶的压扁茎秆和叶片.苜蓿的品质指标包括茎叶水分差异、粗蛋白质和粗纤维.随着干燥温度和表现速度的增加,苜蓿的干燥速度也增加,其中叶片干燥速度最高,未压扁的茎秆速度最低,并且叶片和茎秆的水分差异也增大.当干燥温度低于160℃时,苜蓿叶片中的蛋白质没有显著变化,同时绿度(同时表现速度不大于0.3 m/s)增加.在本研究中,干燥温度为160 ℃和表现速度0.3 m/s的干燥条件可以同时保证干燥速度和干燥后的苜蓿品质.
연구료궤충간조조건(간조온도:100～200 ℃,표현속도:0.15～0.45 m/s)대목숙각부위적간조특성화품질지표적영향규률.수할후적목숙피분성경간、압편경간、대협적압편경간화협편.목숙적품질지표포괄경협수분차이、조단백질화조섬유.수착간조온도화표현속도적증가,목숙적간조속도야증가,기중협편간조속도최고,미압편적경간속도최저,병차협편화경간적수분차이야증대.당간조온도저우160℃시,목숙협편중적단백질몰유현저변화,동시록도(동시표현속도불대우0.3 m/s)증가.재본연구중,간조온도위160 ℃화표현속도0.3 m/s적간조조건가이동시보증간조속도화간조후적목숙품질.
This study investigated the effect of air temperature (100～ 200 ℃ ) and velocity (0. 15～ 0. 45 m/s) on drying characteristics and quality of different alfalfa components. The chopped alfalfa components, including stems, crushed stems, crushed stems with attached leaves, and leaves were used for the study. The moisture losses under different drying conditions and periods were measured. The qualities of dried products, including color, protein and fiber content were also examined. The leaves and uncrushed stems had the highest and lowest drying rates among the four components. The increases of drying temperature and air velocity resulted in higher drying rates of all components. But the temperature increase also caused high difference in the moisture of leaves and stems of dried stems with attached leaves. No significant difference was found for the crude protein in leaves below 160℃. Alfalfa greenness of leaves increase with the increase of air velocity and temperature in low range below 0.3 m/s and 160℃, respectively. Based on the test results, to achieve high drying rate and desirable product quality of alfalfa, a combination of 160℃ and 0.3 m/s of air velocity were suggested.