Abstract In recent years, hot air-drying coupled with ultrasonic technique or intermittent method is widely applied in food drying owing to significantly improving drying properties. The objective of this paper was to study the effect of drying temperature, ultrasonic power and intermittent method on drying kinetics, seed vitality and energy consumption of pea seed. The single factor tests were performed with air temperature of 28, 32, 36, and 40 °C, using ultrasound at four power levels of 60, 100, 150, and 200 W, and intermittent drying with intermittent ratios of 1, 1/2, 1/3 and middle intermittence. The orthogonal experiments of three factors with three levels were conducted based on the results of single factor test. Results indicated that drying temperature, ultrasonic power and drying method all had significant effects on drying kinetics, germination percentage (GP), mean germination time (MGT) and germination index (GI) (P < 0.05), and application of intermittent drying method can greatly reduce energy consumption. Further, from the orthogonal experiment, the greatest impact on the comprehensive evaluation index of seed drying was intermittent method, followed by drying temperature and the least was ultrasonic power. The optimum drying parameters of pea seed were drying temperature of 36°C, ultrasonic power of 200 W, and drying method of intermittent ratio 1/2, which were obtained by range analysis in the scope of this experiment.

中文翻译：

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超声波技术辅助豌豆种子间歇干燥优化

摘要 近年来，热风干燥结合超声波技术或间歇方法，由于显着提高了干燥性能，在食品干燥中得到了广泛应用。本文的目的是研究干燥温度、超声波功率和间歇方法对豌豆种子干燥动力学、种子活力和能量消耗的影响。单因素测试是在空气温度为 28、32、36 和 40 °C 的情况下进行的，使用 60、100、150 和 200 W 四个功率级别的超声波，并以 1、1/2 的间歇比率进行间歇干燥, 1/3 和中间间歇。在单因素检验结果的基础上，进行三因素三水平正交试验。结果表明，干燥温度、超声波功率和干燥方法均对干燥动力学有显着影响，发芽率（GP）、平均发芽时间（MGT）和发芽指数（GI）（P < 0.05），采用间歇干燥法可大大降低能耗。此外，从正交试验来看，对种子干燥综合评价指标影响最大的是间歇法，其次是干燥温度，最小的是超声波功率。豌豆种子的最佳干燥参数为干燥温度36℃、超声波功率200W、间歇比1/2的干燥方式，在本试验范围内通过极差分析得到。对种子干燥综合评价指标影响最大的是间歇法，其次是干燥温度，最小的是超声波功率。豌豆种子的最佳干燥参数为干燥温度36℃、超声波功率200W、间歇比1/2的干燥方式，在本试验范围内通过极差分析得到。对种子干燥综合评价指标影响最大的是间歇法，其次是干燥温度，最小的是超声波功率。豌豆种子的最佳干燥参数为干燥温度36℃、超声波功率200W、间歇比1/2的干燥方式，在本试验范围内通过极差分析得到。