小麦微波干燥特性及工艺优化研究

Study on Microwave Drying Characteristics and Technology Optimization of Wheat Grain

针对小麦热风干燥中存在的问题,运用微波试验装置,通过选择不同的干燥功率和加热时间及配套的工艺流程,研究了小麦微波干燥特性及其对干后品质和能耗的影响,并优化了其干燥工艺。研究结果表明:小麦微波干燥主要处于恒速阶段,不同品质指标对微波处理反应不一样,小麦籽粒的发芽率和SDS沉降值对微波处理强度的反应比较敏感,可以分别作为小麦热损伤的指标和小麦品质变化的检测指标,小麦微波干燥能耗主要受平均干燥速率影响。

The relevant experiment of microwave drying of wheat grain was done to analyze the drying characteristics of wheat grain and the effect of it on the quality of dried wheat grain and energy consumption and optimized its drying technology with microwave drying device and relevant process by different drying power per gram and heating time. The experimental results showed that the constant speed drying was the main stage of microwave drying of wheat grain and different quality indicators were influenced by microwave drying differently. Germination rate and SDS sedimentation volume were influenced obviously. So Germination rate may be regarded as the main indicator of heating damage and SDS sedimentation volume may be regarded as the main indicator of quality of wheat grain. Drying energy consumption was influenced mainly by average microwave drying rate.