苜蓿不同部位干燥和质量特性研究

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。

Drying and quality characteristics of different components of alfalfa

This study investigated the effect of air temperature (100～ 200 ℃ ) and velocity (0. 15～ 0. 45 m/s) on drying characteristics and quality of different alfalfa components. The chopped alfalfa components, including stems, crushed stems, crushed stems with attached leaves, and leaves were used for the study. The moisture losses under different drying conditions and periods were measured. The qualities of dried products, including color, protein and fiber content were also examined. The leaves and uncrushed stems had the highest and lowest drying rates among the four components. The increases of drying temperature and air velocity resulted in higher drying rates of all components. But the temperature increase also caused high difference in the moisture of leaves and stems of dried stems with attached leaves. No significant difference was found for the crude protein in leaves below 160℃. Alfalfa greenness of leaves increase with the increase of air velocity and temperature in low range below 0.3 m/s and 160℃, respectively. Based on the test results, to achieve high drying rate and desirable product quality of alfalfa, a combination of 160℃ and 0.3 m/s of air velocity were suggested.