摘要
为了探索玉米类大宗粮食品种的高效干燥方法，对玉米进行热风与微波联合干燥特性试验研究。前期采用60。C热风干燥，当玉米水分含量为20％，在后期采用119W微波干燥，直至玉米水分为12％～14％，研究玉米水分、温度随联合干燥时间的变化规律，建立相应的数学模型。与单独热风干燥相比，热风与微波联合干燥的总能耗降低了50．6％。对不同干燥方式的玉米进行霉菌计数，结果表明，微波对玉米霉菌有明显的杀菌效果。
In order to explore an effective combination drying method for grains, maize was dehydrated by a combination of hot-air and microwave drying. In the first drying stage, maize was dried by hot-air of 60℃. When maize moisture content was reduced to 20 %, microwave drying was applied until corn moisture content fell to 12--14%. Determinations of moisture and temperature of maize during the combination drying process were carried out and related mathematical models were established. Compared to hot-air drying, electrical energy consumption for combination drying was reduced by 50.6%. Furthermore, mould numbers from maize dried by different methods were counted; results show that microwave radiation has a significant germicidal efficacy.
出处
《吉林大学学报（工学版）》
EI
CAS
CSCD
北大核心
2014年第2期579-584,共6页
Journal of Jilin University:Engineering and Technology Edition
基金
吉林大学基本科研业务费项目(200903263)
吉林省科技发展计划项目(20120717)
关键词
食品加工技术
玉米
微波辅助干燥
热风干燥
联合干燥
干燥模型
food processing technique
maize
microwave-assisted drying ~ hot-air drying~ combinationdrying
drying models
