期刊文献+

过热蒸汽干燥技术的研究进展 被引量:14

Research progress of the Superheated Steam Drying Technology
下载PDF
导出
摘要 过热蒸汽干燥技术具有安全、节能、环保等诸多优点,越来越受到广泛关注。对过热蒸汽干燥技术进行了简介,分析了其优缺点。总结了过热蒸汽干燥的理论研究进展,并对过热蒸汽干燥技术在食品、木材、纸张、污泥和和褐煤等物料的应用现状进行了综合评述。总而言之,过热蒸汽干燥技术是一种先进的干燥技术,具有广阔的应用前景。 The superheated steam drying technology has lots of advantages such as safe, energy-saving, pollution-free and so on, so it causes more and more extensive concern. The superheated steam drying technology is introduced and its merits and faults are analyzed. The theoretical research progress of the superheated steam drying is summarized and the recent application of the materials including the food, wood, paper, sludge and lignite is stated. In brief, the superheated steam drying technology is an advanced drying technology and it has wide application prospects.
出处 《干燥技术与设备》 CAS 2012年第1期3-9,共7页
关键词 过热蒸汽 干燥 理论 应用 superheated steam drying theory application
  • 相关文献

参考文献4

二级参考文献37

  • 1曹崇文,连政国.过热蒸汽干燥的机理与特性[J].南京林业大学学报(自然科学版),1997,21(S1):35-38. 被引量:11
  • 2王洪泰,李占勇.常压下过热蒸汽干燥和热空气干燥能量利用的比较分析[J].天津化工,2006,20(1):56-58. 被引量:7
  • 3韩清华,李树君,马季威,赵东林.微波真空干燥膨化苹果脆片的研究[J].农业机械学报,2006,37(8):155-158. 被引量:97
  • 4Kozempel M F, Sullivan J F, Craig J C, et al. Explosion puffing of fruit and vegetables [ J]. Journal of Food Science, 1989, 54(3) : 772 -773.
  • 5Sullivan J F, Craig J J C, Dekazos E D, et al. Dehydrated blueberries by the continuous explosion-puffing process [ J]. Journal of Food Science, 2006, 47 (2) : 445 - 448.
  • 6Sonia A S, Lozano J E. Explosion puffing of bananas [ J]. International Journal of Food Science & Technology, 2007, 27(4) : 419 -426.
  • 7Krodida M K, Kiranoudis C T, Maroulis Z B, et al. Drying related properties of apple I J]. Drying Technology, 2000, 18(6) : 1 251 - 1 267.
  • 8Varnalis A I, Brennan J G, MaeKougall D B. A proposed mechanism of high temperature puffing of potato, part I . the influence of blanching and conditions on the volume of puffed cubes [ J ]. Journal of Food Engineering, 2001, 48 (4) : 361 - 367.
  • 9Varnalis A I, Brennan J G, MacKougall D B. A proposed mechanism of high temperature puffing of potato, part II. influence of blanching and initial drying on the permeability of the partially dried layer to water vapour [ J ]. Journal of Food Engineering, 2001 , 48(4) : 369 -378.
  • 10Shibata H,Mujumdar A S.Steam drying technologies:Japanese R and D[J].Drying Technology,1994,12(6):1485-1524.

共引文献46

同被引文献216

引证文献14

二级引证文献92

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部