摘要
介绍了红外干燥谷物的机理,分析了红外干燥谷物的传质情况以及影响干燥效果的因素,从理论上说明了红外干燥较热风干燥更具优势。
The mechanism of infrared radiation for drying grain is introduced. The status of heat and mass transfer and the influential factors on drying effect are analyzed. That infrared radiation is superior to hot air for drying grain is analyzed in theory.
出处
《粮食与食品工业》
2007年第4期43-45,共3页
Cereal & Food Industry
关键词
红外辐射
干燥
谷物
infrared radiation
drying
grain
