蔗渣热风干燥和微波干燥特性比较及评价  

Evaluation and comparative to the by microwave characteristics of bagasse drying and hot air

作　　者：林春玲[1] 张思原[1] 刘唐森[1] 王淋靓[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国甜菜糖业》2013年第3期8-10,共3页China Beet & Sugar

基　　金：广西自然科学基金项目（NO：2010GXNSFA013043

摘　　要：为了探讨蔗渣干燥特性，利用功率分别为中火档、中高火档的微波对蔗渣进行微波干燥，同时分别在90℃、100℃的条件下进行热风干燥实验对比，研究了不同干燥方法蔗渣的干燥特性，计算了不同实验条件下的有效水分扩散系数。结果表明：整个干燥过程，微波干燥相对于热风干燥时间缩短了80％以上；热风干燥、微波干燥蔗渣的平均绝干含水量分剐为7．56％、0．98％；在实验条件范围内，微波干燥过程内部水分扩散速度较热风干燥速度要大。In order to investigate the characteristics of bagasse drying, bagasse was dried by microwave at the middle power and the middle high power, and were compared with those by hot air drying at 90 and 100℃. The characteristics of bagasse drying by different drying methods was studied and the effective diffusion coefficients of moisture under different experimental conditions was calculated. The results showed that the drying time reduced over 80% by microwave drying than hot air drying in the whole drying process; the average absolute moisture content by microwave drying and hot air drying were 7.56%, 0.98%, respectively; Under the experimental conditions, the rate of internal moisture diffusion by the microwave drying faster than hot air drying.

关 键 词：蔗渣 热风干燥 微波干燥 干燥特性 评价 

分 类 号：TS249.2[轻工技术与工程—制糖工程]