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用氚水示踪方法研究了玉米、小麦及水稻干湿粮混合干燥各阶段谷粒内部水分分布,及干湿粮水分传递过程。结果表明,干湿粮混合干燥工艺降水幅度大,湿粮全过程连续去水,减少能耗。玉米、小麦去水主要发生在缓苏粒上,而水稻则在加热粒上。水分传递过程由里及表呈湿度梯度,与温度梯度同向,有利于水分扩散。研究结果揭示了干燥工艺水分传递规律及干燥机理,为干燥工艺提供了理论依据。此工艺干燥质量高、节能效果显著,为我国北方高水分粮谷烘干提供了一个新途径。
The tritium water tracing method was used to study the internal moisture distribution and the moisture transfer process of the dry and wet grains during the mixed drying of maize, wheat and rice. The results show that the drying process of wet and dry food has a large range of precipitation, and the whole process of wet food is continuously dewatered to reduce energy consumption. Corn, wheat dehydration occurs mainly in the grains on the slow, while the rice is heated tablets. Moisture transfer process from the surface and humidity table showed gradient, with the same temperature gradient, is conducive to the spread of water. The results revealed the law of moisture transfer and drying mechanism of the drying process, which provided a theoretical basis for the drying process. The process of high-quality drying, energy-saving effect is significant for the northern region of China’s high moisture grain Valley drying provides a new way.