枸杞热风对流干燥动力学特性的研究与试验  

Study and Experiment on Chinese Wolfberry Drying Dynamic Characteristics in the Condition of Hot Air Convection

作　　者：郑硕[1] 李明滨[2] 慕松[1] 

机构地区：[1]宁夏大学机械工程学院,银川750021 [2]宁夏大学新能源研究中心,银川750021

出　　处：《食品工业》2012年第9期143-146,共4页The Food Industry

基　　金：宁夏回族自治区科技攻关计划(4110102)

摘　　要：为了提高枸杞干燥品质及干燥效率,有必要采用科学的手段及试验方法对枸杞干燥动力学特性进行研究。在自行设计的热风对流干燥试验台上,对枸杞的干燥动力学特性进行研究和试验,分别从干燥速率与干燥品质两方面对枸杞干燥过程中的温度因素、风速因素、与湿度因素进行评价研究,得出了适合枸杞干燥的优化工艺,期望对枸杞的干燥作业起到指导作用。In order to improve the drying quality and drying efficiency of Chinese wolfberry. It is necessary to study the Chinese wolfberry drying dynamics characteristic adopting scientific methods and experimental methods. The drying dynamic characteristics of Chinese wolfberry was studied after several tests in laboratory utilizing hot air convection drying facility designed by ourselves. Factors of temperature, wind speed and humidity were evaluated and better drying quality and higher drying rate was the target. As result, the optimization process of Chinese wolfberry is reached.

关 键 词：枸杞 对流干燥 动力学 试验 

分 类 号：S567.19[农业科学—中草药栽培]