The Influences of Drying Process on Crude Protein Content of Naked Oat Cut Herbage (Avena nuda L.)
2014
Duan, Xu | Ren, Guang-yue | Liu, Lili | Zhu, Wen-xue | Liu, Yun-hong
The effects of thin-layer drying naked oat cut herbage process (hot air temperature, air velocity, and drying time) on crude protein content were investigated. It was observed that an increase in drying temperature could lead to a significant drop in the crude protein content of naked oat cut herbage. The crude protein content also decreased with an increase in drying time and air velocity, and air velocity had a minimal impact during processing. A thin-layer drying mathematical model of crude protein content for naked oat cut herbage was established. The optimal drying parameters were determined as hot air temperature of 88.6–94.2 ∘C, air velocity of 0.28–0.32 m/s, and drying time of 16.4–20.6 min.
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