摘要
目前干燥花椒的方法大多采用恒温或分阶段控制温度热风干燥。为了找出最优的热风干燥花椒的工艺,进行了这两种方法的对比试验。试验结果表明,经过恒温热风干燥和分阶段控制温度热风干燥的花椒,在品质上相差不大,但在干燥能耗和速率上,后者普遍优于前者;最优的花椒热风干燥工艺是:初始温度为35℃,180 min后迅速升温至50℃,风速为1.4 m/s,总干燥时间为300 min。
The Chinese prickly.ash is mainly dried by heated air under constant temperature or graded and controlled temperature at present. In order to find the optimum technology of heated air drying of the Chinese prickly ash, tests were conducted to contrast the two drying methods. The test results show that the qualities of the Chinese prickly ash dried with the two methods do not present big difference. However, the latter consumes less energy and time than the former. The best technology is that the beginning temperature is 35℃, the lasting time under the temperature is 180 min, the final temperature is 50℃, the air flow rate is 1.4 m/s and the total drying time is 300 min.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第2期277-280,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
花椒
干燥
热风
恒温
控制
Chinese prickly ash
drying
heated air
constant temperature
control
