【作者】 朱德泉； 孔晓玲； 张肇鲲； 蒋德云； 王继先；

【Author】 ZHU De-quan, Kong Xiao-ling, Zhang Zhao-kun, Jiang De-yun, Wang Ji-xian (College of Engineering, Anhui Agriculture University , Hefei 230036)

【机构】 安徽农业大学工学院；

【摘要】 以中强面筋小麦品种扬麦7号为试验材料,运用微波试验装置,通过选择不同的单位质量功耗和加热时间及配套的工艺流程,研究了微波处理对小麦品质的影响,分析了微波干燥单位质量功耗、温度、平均失水速率与小麦籽粒发芽率、发芽势和SDS沉降值、湿面筋含量、面筋-乳酸溶液透光率、Pelshenke值等小麦理化指标的关系,确定了影响微波干燥小麦的工艺参数,并提出了干燥小麦的最优工艺流程。更多还原

【Abstract】 In the paper, the influence of microwave treatment on quality of wheat grain has been studied; the relations between power per gram, temperature, dehydrating rate and germination rate ,SDS sedimentation volume , wet gluten content, gluten lactic acid solution transmitancy and Pelshenke value has been analyzed; optimum process has presented and the process parameters of microwave drying of wheat grain has been established.更多还原