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不同微波乾燥發芽糙米之研究
Study on Different Microwave Drying of Germinated Brown Rice
摘要
發芽糙米（GBR）比糙米具有更好的營養成分和消化吸收特性，糙米的發芽也增加γ-胺基丁酸（GABA）等生物活性化合物的含量，提高保健功能。本研究先將有機台中秈10號糙米進行浸泡於0.2%氯化鈣溶液中6 h，再繼續發芽至42 h，此時的水分含量增加為33.5%，再分別研究使用攪拌式和吊籃式的微波乾燥機及微波真空乾燥機進行乾燥至14%以下的水分含量，方可儲藏。結果顯示，1 kg發芽糙米使用冷風乾燥需270 min，使用1 kW和2 kW微波攪拌式乾燥機需36 min和18 min，使用1 kW和2 kW微波吊籃式乾燥機，只需24 min和12 min，使用1 kW微波真空乾燥機，則需35 min，所以微波功率愈大能夠成比例縮短乾燥時間。以食味計分析冷風乾燥的發芽糙米，食味值達到84分，而以攪拌式微波乾燥、吊籃式微波乾燥及真空微波乾燥的發芽糙米，食味值最高能有82分。故微波乾燥發芽糙米可以克服熱傳障礙，提高乾燥速率，達到省時節能的效果。
並列摘要
Germinated brown rice (GBR) has better nutrient composition and digestive and absorption characteristics than brown rice, and germination of brown rice also increases the content of bioactive compounds such as γ-amino butyric acid (GABA), which improves health functions. In this study, organic Taichung Sen No. 10 brown rice was first soaked in 0.2% CaCl2 solution for 6 h, and then germinated for 36 h. At this time, the moisture content was increased to 33.5% and then dried to less than 14% moisture content before storage by using stirring-type and basket-type microwave dryer and a microwave vacuum dryer, respectively. The results showed that it took 270 min to dry 1 kg of germinated brown rice with cold air, 36 min and 18 min with 1 kW and 2 kW stirring microwave dryers, 24 min, and 12 min with 1 kW and 2 kW basket microwave dryers, and 35 min with 1 kW microwave vacuum dryer, respectively. Therefore, the higher the microwave power, the shorter the drying time with proportional relationship. The taste values of cold air dried germinated brown rice analyzed by taste meter were 84 points. Germinated brown rice was dried by stirring microwave dryer, basket microwave dryer, and microwave vacuum dryer, those above the taste value could achieve up to 82 points. In summary, microwave drying germinated brown rice can overcome the heat transfer barrier, improve the drying rate, and achieve time-saving and energy-saving effects.