DRYING AND QUALITY CHARACTERISTICS OF DIFFERENTCOMPONENTS OF ALFALFA

摘要

This study investigated the effect of air temperature (100 — 200°C) and velocity (0.15 —0.45m/s) on drying characteristics and quality of different alfalfa components. The chopped alfalfa components, including stems, crushed stems, crushed stems with attachedleaves, and leaves were used for the study. The moisture losses under different dryingconditions and times were measured. The quality of dried products, including color,protein, and fiber content was also examined. The leaves and uncrushed stems had thehighest and lowest drying rates among the four components. The increase of dryingtemperature and air velocity resulted in higher drying rates of all components. Butincrease also caused high difference in moisture contents of leaves and stems of driedstems with attached leaves. No significant different was found for the crude protein inleaves below 160°C. Alfalfa greenness of leave improved with the increase of air velocityand temperature at low range below 0.3m/s and 160°C, respectively. Based on the testresults, to achieve high drying rate and desirable product quality of alfalfa a combinationof 160°C temperature and 0.3m/s air velocity is suggested.