摘要
干燥是挂面生产的重要工艺环节,干燥能力和能耗是产品成本的重要组成部分。本文对3种主要挂面干燥设备(隧道式、索道式、改良索道式),以及工艺的干燥能力、能耗、稳定性开展在线测试,分析了测试结果。初步结果认为,挂面干燥过程的“三阶段”划分和设计不同的干燥过程控制参数,符合节能、高效、高质量的生产目标。合理的干燥工艺和烘房结构,以及优化的干燥过程控制参数,可显著提高产量(42.91%),降低能耗(-24.56%),缩短干燥时间(-12.50%)。拟实现干燥工艺控制过程的智能化,首先应是设计合理的干燥烘房结构,确定干燥工艺的关键控制要素和关键控制点;其次是实现干燥过程温度湿度控制与挂面在线含水率测定结果的联动,以及提升挂面在线含水率监测设备的稳定性和环境耐受性。而对挂面干燥动力学、热力学的系统研究,是干燥工艺智能化的基础和前提。
Drying process is a crucial stage in the production of Chinese dried noodles(CDN),and the cost of CDN is strongly associated with drying capacity and energy consumption.In this paper,three kinds of main CDN dryers(tunnel,cableway,and modified cableway),drying capacity,energy consumption and stability of the processing operation on the production line were tested.The experimental results were analyzed.The preliminary results indicated that the"three-step"division of CDN drying process and the appropriate design of different operation parameters were essential to achieve cost-effective,efficient and good quality products.The selection of an appropriate drying process and drying space structure coupled with optimized operation parameters significantly enhanced production capacity(42.91%),reduced the energy consumption(-24.56%),and shortened drying period(-12.5%)during drying process.To understand the intellectualization of the drying process control,the following points shall be considered:1)appropriate design of dry space structure to identify key control elements and critical control points for the drying process;2)online monitoring of the linkage between the temperature,relative humidity control of the drying process and the water content of CDN;3)stability and environmental tolerance of water content monitoring equipment on noodle drying line.The systematic study of drying kinetics and thermodynamics of CDN was the basis and premise of the intelligent drying process.
作者
魏益民
王振华
于晓磊
武亮
王杰
张影全
张波
郭波莉
Wei Yimin;Wang Zhenhua;Yu Xiaolei;Wu Liang;Wang Jie;Zhang Yingquan;Zhang Bo;Guo Boli(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第4期1-5,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(51506218、31501527)
现代农业产业技术体系建设专项(CARS-02)
中国农业科学院创新工程。
关键词
挂面
干燥工艺
干燥能耗
关键控制点
智能化干燥工艺
Chinese dried noodles(CDN)
drying technology
energy consumption of drying
critical control point(CCP)
intelligent drying processing
