摘要
以玉米为试验物料进行红外低温真空干燥工艺基础性研究,分析红外加热温度、真空度对玉米水分变化规律和干燥速率的影响。结果表明,干燥过程没有明显的恒速干燥阶段;与干燥室内真空度相比,干燥温度对玉米干燥的影响程度较大。红外低温真空干燥方法是粮食干燥可选的方法。
Corn was used as the material to study the infrared vacuum drying kinetics under low-temperature conditions.The influence of infrared heating temperature and vacuum degree on moisture content variation and drying rate were discussed.The results show that there was almost no occurrence of constant drying period,and that drying temperature is a more influential factor than vacuum degree.Low-temperature infrared vacuum drying is of potential interest for grain drying.
出处
《食品与机械》
CSCD
北大核心
2012年第2期187-189,共3页
Food and Machinery
关键词
玉米
低温干燥
干燥速率
红外加热
真空
corn
low-temperature drying
drying rate
infrared heating
vacuum
