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研究了几种干燥条件(干燥温度:100~200℃,表现速度:0.15~0.45m/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。
The effects of several drying conditions (drying temperature: 100 ~ 200 ℃, performance rate: 0.15 ~ 0.45m / s) on the drying characteristics and quality indexes of various parts of alfalfa were studied. The harvested alfalfa is divided into stems, squashed stems, leafy squashed stems and leaves. Alfalfa quality indicators include differences in stem and leaf moisture, crude protein and crude fiber. With the increase of drying temperature and performance speed, the drying speed of alfalfa also increased, of which the leaf drying speed was the highest, the uncompacted stem speed was the lowest, and the water content difference between leaves and stems also increased. At drying temperatures below 160 ° C, there was no significant change in protein content in alfalfa leaves, while the greenness (while exhibiting a velocity no greater than 0.3 m / s) increased. In the present study, drying conditions with a drying temperature of 160 ° C and a performance rate of 0.3 m / s ensure both the drying speed and the quality of dried alfalfa.