绵白糖微波干燥的参数关联图及其应用

Establishing and applying of factor relation graph for microwave drying of soft white sugar

在对绵白糖微波干燥描述的基础上,创立了一个干燥过程的因素关联图。关联图包含了绵白糖初始湿含量、干燥时间、出口温度和干燥的湿含量降这四个相互影响的因素。利用这一关联图,可以简捷地预测需要的干燥时间,绵白糖在出口的温度,或者预测在一定条件下的干燥效果。

Based on the description of the microwave drying of soft white sugar,this paper established such a relation graph which relates all the process factors including initial humidity,retention time,exiting temperature and humidity drop by drying of the soft white sugar.By using this graph,we can predetermine the retention time,exiting temperature or the humidity drop of the drying process easily.