绵白糖微波干燥的初步描述和质量控制

The Primary Description and Control of the Microwave Drying of white Soft Sugar

讨论了绵白糖的微波干燥过程的特性并对过程进行了数学描述,从而分析了物料湿含量、在干燥机内的停留时间及出口温度对干燥过程绵白糖除湿量的影响。选择了过程的控制参数,并给出确定控制渗数的表达式。

This paper discusses the properties of the microwave drying process of the white soft sugar and describes this process with mathematics.Thus,this paper analysis the effect of various factors,the wet content of the white soft sugar,staying time within the drying tunnel as well as the exit temperature,on the drying results.At last,the control parameter is chosen and its expressinon is given in this paper.