玉米热风与微波联合干燥特性  

Combination drying characteristics of hot-air and microwave for maize

作　　者：徐艳阳[1] 蔡森森[1] 吴海成[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022

出　　处：《吉林大学学报（工学版）》2014年第2期579-584,共6页Journal of Jilin University:Engineering and Technology Edition

基　　金：吉林大学基本科研业务费项目(200903263);吉林省科技发展计划项目(20120717)

摘　　要：为了探索玉米类大宗粮食品种的高效干燥方法，对玉米进行热风与微波联合干燥特性试验研究。前期采用60。C热风干燥，当玉米水分含量为20％，在后期采用119W微波干燥，直至玉米水分为12％～14％，研究玉米水分、温度随联合干燥时间的变化规律，建立相应的数学模型。与单独热风干燥相比，热风与微波联合干燥的总能耗降低了50．6％。对不同干燥方式的玉米进行霉菌计数，结果表明，微波对玉米霉菌有明显的杀菌效果。In order to explore an effective combination drying method for grains, maize was dehydrated by a combination of hot-air and microwave drying. In the first drying stage, maize was dried by hot-air of 60℃. When maize moisture content was reduced to 20 %, microwave drying was applied until corn moisture content fell to 12--14%. Determinations of moisture and temperature of maize during the combination drying process were carried out and related mathematical models were established. Compared to hot-air drying, electrical energy consumption for combination drying was reduced by 50.6%. Furthermore, mould numbers from maize dried by different methods were counted; results show that microwave radiation has a significant germicidal efficacy.

关 键 词：食品加工技术 玉米 微波辅助干燥 热风干燥 联合干燥 干燥模型 

分 类 号：TS201[轻工技术与工程—食品科学]