摘要
针对现有设备存在的链板易因变形而导致脱落等问题,将链板改为加强杆链板,以增加其刚度;针对现有设备存在的干燥时间过长等问题,将现有的红外与热风组合加热改为全部红外辐射加热。本文利用改进后的设备,并采用"薄层快速"干燥工艺对胡萝卜进行了干燥试验。结果表明:将胡萝卜干燥至含水率为7.70%时的干燥时间为118min,平均能耗为6.26MJ/kg(H2O);与改进前相比,平均能耗降低了8.3 5%,干燥时间减少了5 4.6 2%,干燥效率提高达1倍之多。因此,改进后的设备更具实用价值,更好地满足了蔬菜脱水行业的产业化需求。
According to the existing equipment is easy to loss chain plate because of the deformation and other problems, changed the chain plate to strengthen with lever to increase its stiffness; according to the existing equipment for drying time is too long and other issues, changed the existing combination of infrared and hot air heating to all infrared radiation heating .In this article, the improved equipment in accordance with＆quot;thin layer and dry fast＆quot;drying process of carrot and conducted drying test.The results showed that the time that dried carrot to the moisture content of 7.70% is 118min, the average energy consumption is 6.26MJ/kg（ H2 O） .Compared with the previous time, the average energy consump-tion decreased 8.35%, the drying time was reduced by 54.62%, and the drying efficiency is increased for a fold. Therefore , the device is more practical value after improved and to better meet the needs of industrial vegetable dehydra-tion industry.
出处
《农机化研究》
北大核心
2015年第7期240-243,共4页
Journal of Agricultural Mechanization Research
基金
国家自然科学基金项目(31271908/C200206)
关键词
蔬菜脱水
改进设计
“薄层快速”
干燥工艺
能耗
dehydrated for vegetables
improvement design
thin layer and dry fast drying process
energy consumption
