汽蒸荞麦干燥参数对单位耗热量影响的试验

Experimental Study on Effects of Parameters on Unit Energy Consumption during Drying of Steamed Buckwheat

通过单因素试验以及二次正交旋转组合试验,研究了温度、风速、厚度对单位耗热量的影响。建立了各因素与单位耗热量的回归数学模型。利用非线性优化理论与方法得到了汽蒸荞麦干燥的最优工艺参数为温度105℃、风速3.3 m/s、厚度52 mm。

Drying experiments were conducted on steamed buckwheat in order to optimize the dryer performance, lower the power consumption and improve the quality of buckwheat. The effects of temperature, steam velocity, and thickness of steamed buckwheat on unit energy consumption were investigated through single factor experiment and second order regression orthogonal experiment. A mathematical model describing the relationship between unit energy consumption and influence parameters was developed. By means of nonlinear optimization theory and method, an optimum combination of parameters can be summarized for temperature, steam velocity and thickness as 105℃, 3.3 m/s and 52 mm respectively. The study provided useful information to the design of steamed buckwheat dryers, and to the operation and adjustment of existing dryers.