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首页> 外文期刊>Journal of food engineering >Microwave popping characteristics of paddy as affected by sample placement and geometry and process optimization
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Microwave popping characteristics of paddy as affected by sample placement and geometry and process optimization

机译：样品放置，几何形状和工艺优化对稻米微波爆裂特性的影响

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摘要

Uniformity and magnitude of heating in a domestic microwave oven are attributed to both sample and oven factors. The present study investigated the effect of sample and oven parameters: sample size in terms of thickness (2.09-10.45 mm), spread areas (32.18-58.11 cm(2)) of different volumes of vessels (250-600 mL) and positions on turntable (0-10 cm) on popping characteristics (popping percentage, expansion ratio, beginning of popping, threshold energy) of paddy (Heera variety) using a domestic microwave oven. The maximum value of popping percentage and expansion ratio was obtained when the sample was placed at 6 cm away from the center of the turntable. Smaller spread area with minimum thickness gave good popping characteristics. A D-optimal experimental design was used to develop models for the popping characteristics. Analysis of variance showed that a second-order polynomial model suitably fitted the experimental data. Optimum popping conditions were found to be single layer grain mass in 250 mL container with popping percentage of 75.90%, expansion ratio of 6.03, beginning of popping at 15.86 s and threshold energy of 15.93 kJ. Validation experiment was conducted with one sample t-test (p 0.05) at the derived optimum conditions. (C) 2017 Elsevier Ltd. All rights reserved.
机译：家用微波炉中加热的均匀性和幅度取决于样品和烤箱因素。本研究调查了样品和烤箱参数的影响：样品厚度，厚度（2.09-10.45 mm），不同容积的容器（250-600 mL）的扩散面积（32.18-58.11 cm（2））和位置转盘（0-10厘米）上使用家用微波炉的稻谷（Heera品种）的爆裂特性（爆裂百分比，膨胀率，爆裂开始，阈值能量）。当将样品放置在距转盘中心6 cm处时，可获得爆裂百分比和膨胀比的最大值。较小的铺展区域和最小的厚度具有良好的爆裂特性。 D-最优实验设计用于开发弹出特征的模型。方差分析表明，二阶多项式模型适合拟合实验数据。最佳的爆裂条件是在250 mL容器中单层颗粒质量，爆裂率为75.90％，膨胀比为6.03，在15.86 s时开始爆裂，阈值能量为15.93 kJ。在得出的最佳条件下，通过一项样本t检验（p <0.05）进行了验证实验。 （C）2017 Elsevier Ltd.保留所有权利。

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