Liu Chai , Li Qiang, Liu Cheng-hai, Zheng Xian-zhe
{"title":"玉米浸泡水微波辅助泡沫垫干燥性能工艺参数研究","authors":"Liu Chai , Li Qiang, Liu Cheng-hai, Zheng Xian-zhe","doi":"10.1016/S1006-8104(16)30049-6","DOIUrl":null,"url":null,"abstract":"<div><p>In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content (dry basis), color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content (<em>d. b.</em>) was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.</p></div>","PeriodicalId":58038,"journal":{"name":"Journal of Northeast Agricultural UniversityEnglish Edition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2016-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S1006-8104(16)30049-6","citationCount":"4","resultStr":"{\"title\":\"Process Parameter Study on Microwave-assisted Foam-mat Drying Properties of Corn Soaking Water\",\"authors\":\"Liu Chai , Li Qiang, Liu Cheng-hai, Zheng Xian-zhe\",\"doi\":\"10.1016/S1006-8104(16)30049-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content (dry basis), color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content (<em>d. b.</em>) was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.</p></div>\",\"PeriodicalId\":58038,\"journal\":{\"name\":\"Journal of Northeast Agricultural UniversityEnglish Edition\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S1006-8104(16)30049-6\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Northeast Agricultural UniversityEnglish Edition\",\"FirstCategoryId\":\"91\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1006810416300496\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Northeast Agricultural UniversityEnglish Edition","FirstCategoryId":"91","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1006810416300496","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Process Parameter Study on Microwave-assisted Foam-mat Drying Properties of Corn Soaking Water
In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content (dry basis), color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content (d. b.) was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.