缓苏在粮食干燥中的研究进展  

Advances in the Application of Tempering in Grain Drying

作　　者：任广跃[1] 张伟[1] 陈曦[1] 段续[1] 张乐道[1] 朱文学[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品科学》2016年第1期279-285,共7页Food Science

基　　金：河南省重大科技攻关项目(121199110110)

摘　　要：干燥处理是保证粮食安全的重要手段,提高粮食干燥能力及干燥质量是我国粮食产后亟待解决的关键问题。缓苏作为粮食加工、储藏和流通过程中重要环节,兼有节约能耗和提高产品品质的双重特点。本文对缓苏操作进行了详细分类,系统阐述了在粮食干燥过程中缓苏操作参数的优化方法及对粮食品质和能耗的影响,提出目前国内外在粮食干燥研究领域所存在的问题,并对其应用前景作了客观分析。Drying is an important means to ensure grain safety. The poor drying capacity and low quality of grain are two key problems to be solved during grain storage in China. Tempering, as an important part of grain processing, storage and circulation, has dual characteristics of saving energy consumption and improving product quality. This paper classifies the tempering operation in detail and systematically elaborates the optimization method for tempering operation parameters in grain drying process and its effects on grain quality and energy consumption. Some problems that exist in the field of grain drying are put forward, and the application prospects of tempering in grain drying are analyzed objectively.

关 键 词：缓苏 粮食 干燥 品质 能耗 

分 类 号：S210.45[农业科学—农业机械化工程]