Effects of different drying temperature (45, 50, 55, 60, and 65°C), vacuum duration time (VDT; 7, 11, 15, and 19 min) and pulsating cyclic time (PCT; 7:2, 11:3, 15:4 and 19:5 min min⁻¹) on the drying characteristics and quality of corn kernels were investigated. Reduce the PCT could enhance the whole drying process. Weibull distribution function has high fitting precision for describing the pulsed vacuum drying (PVD) kinetics of corn kernels (R²>.99). The E_a value under PVD was calculated as 36.9 kJmol⁻¹. Meanwhile, the main nutritional components of corn showed declining trend with the increase of temperature and PCT, while it oscillated with the prolonged VDT. The total score decreased with the heightening of drying temperature and fluctuated with the extension of VDT and PCT parameters. Considering the total drying time and quality comprehensive score of corn, the optimal drying parameters was confirmed at 50°C with the pulsing ratio of 7:2 min min⁻¹.

中文翻译：

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脉冲真空干燥对玉米粒干燥动力学和营养价值的影响

不同干燥温度（45、50、55、60和65°C），真空持续时间（VDT; 7、11、15和19分钟）和脉动循环时间（PCT; 7：2、11：3）的影响，15：4和19：5 min min ^-1）对玉米粒的干燥特性和品质进行了研究。降低PCT可以增强整个干燥过程。威布尔分布函数具有很高的拟合精度，可用于描述玉米粒的脉冲真空干燥（PVD）动力学（R ² > .99）。PVD下的E _a值经计算为36.9 kJmol ^-1。同时，玉米的主要营养成分随着温度和PCT的增加呈下降趋势，而随着VDT的延长而振荡。随着干燥温度的升高，总分下降，而随着VDT和PCT参数的增加，总分波动。考虑到玉米的总干燥时间和质量综合评分，确定最佳干燥参数为50°C，脉冲比为7：2 min min ^-1。