摘要
利用自行研制可自动检测和控制干燥参数的谷物薄层干燥试验台,采用不同的风速、热风温度组合和加热时间及配套的工艺流程,进行小麦薄层变温干燥正交试验,研究了不同干燥因素对小麦品质和能耗的影响,通过极差分析和方差分析确定了小麦薄层变温干燥的最优工艺流程。研究结果表明,采用先低温后高温再低温的小麦变温干燥工艺的效果显著优于恒温干燥工艺,即45℃/60min+55℃/60min+45℃,既可以保证小麦的干燥品质又可以提高干燥效率。
With the thin-layer drying testing device made by ourselves which can test and control parameters automaticly, the orthogonal experiment was done by adopting different air velocity, temperature combination of heated air, heating time and corresponding technological process to study the influence of drying factors on the quality of wheat and energy consumption. The optimum process has been presented by the variance analysis and range analysis. The experiment showed that the effect applying varied temperature drying process with lowhigh-low temperature combination （45℃ for 60min,55℃ for 60min and 45℃ afterwards） is much better than that with the constant temperature drying process. By the former, wheat was not only dried efficiently, but its quality was kept in good condition as well.
出处
《粮油食品科技》
2008年第2期1-4,共4页
Science and Technology of Cereals,Oils and Foods
基金
安徽高等学校省级自然科学研究项目(KJ2007B118)
关键词
高水分
小麦
变温
薄层干燥
high moisture content
wheat
varied temperature
thin-layer drying
