摘要
利用干燥箱装置进行小麦薄层恒温干燥实验,采用低场核磁共振技术检测小麦颗粒内部水分的不同结合形式并分析温度对干燥过程中各结合形式含水量及变化规律的影响。通过厚层横流式系统干燥实验验证和分析温度、风速以及缓苏过程对小麦干燥特性的影响。结果表明:小麦颗粒内化合水(T_(21))与强结合水(T_(22))是干燥过程中水分流失的主要来源。不同干燥温度对不同结合形式水分的散失和迁移的影响程度不同。适宜的温度和风速能够改善小麦的干燥均匀度、爆腰率,提升小麦整体干燥效果和小麦品质。在厚层横流式系统干燥厚层小麦实验中,适宜的穿透风速为0.4 m/s,温度70℃,此时小麦干燥均匀度为3.01%,爆腰率0.67%;在此条件基础上,先保持70℃干燥70 min,使干基含水率降至约20%,再用50℃干燥13 min后恢复70℃干燥30 min结束干燥的缓苏干燥方式,干燥效果最佳。
A drying oven was used to conduct the thin-layer constant temperature drying experiment.The low-field nuclear magnetic resonance technology was used to detect the different combination forms of moisture in wheat particles and to analyze the influence of temperature on the moisture content of each combination form and its change rule during drying.The thick-layer crossflow drying system was used to analyze the influence of temperature,wind speed and tempering process on the drying characteristics of wheat.The results indicated that the combined water(T_(21))and strongly bound water(T_(22))were the main sources of water loss during the drying process of wheat.Different drying temperatures had different effects on the water loss and migration of different combination forms.Appropriate temperature and wind speed could improve the uniformity of wheat drying,the burst waist rate,the overall drying effect and wheat quality.In the experiment of drying thick-layer wheat in the thick-layer crossflow system,the suitable penetration wind speed was 0.4 m/s,temperature was 70℃,the drying uniformity of wheat was 3.01%,and the burst waist rate was 0.67%.Based on these conditions,the best drying method was to keep drying at 70℃for 70 minutes to reduce the moisture content of dry base to about 20%,then drying at 50℃for 13 minutes and then resuming drying at 70℃for 30 minutes to end drying.
作者
尹少武
卢世杰
代亚男
贾超
王立
童莉葛
Yin Shaowu;Lu Shijie;Dai Yanan;Jia Chao;Wang Li;Tong Lige(School of Energy and Environmental Engineering,University of Science and Technology Beijing,Beijing 100083;Key Laboratory of Energy Saving and Emission Reduction,University of Science and Technology Beijing,Beijing 100083)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第7期22-30,共9页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2018YFB0605901)。
关键词
核磁共振
小麦干燥
缓苏干燥
结合水
自由水
nuclear magnetic resonance
wheat drying
tempering drying
combined water
free water
