粮粒水分扩散方程的由来及研究进展  

The Origin and Progress in the Equations of Moisture Diffusivity of Grains

作　　者：李兴军[1] Li Xingjun(Academy of the State Administration of Grains,Beijing 100037)

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮食科技与经济》2018年第2期83-88,共6页Food Science And Technology And Economy

基　　金：粮食水分吸附/解吸扩散规律及热物性参数测定的研究(ZL20130301-1)

摘　　要：粮粒具有吸湿性,它随周围环境的变化而解吸或吸收水分。单一粮粒或粮堆的解吸或吸附行为,依赖于粮食种类的物理特征。文章介绍了恒定干燥速率、速率降低干燥阶段的概念,以及描述速率降低干燥阶段的理论和经验方程,尤其是水分扩散方程或薄层干燥方程的推导过程,并指出了各种水分扩散方程描述粮粒解吸或吸附速率的优缺点。Grains are hygroscopic and adsorp or desorp moisture from their surrounding air. The sorption behavior of a grain kernel, or of a collection of grain kernels depends on the physical characteristics of the grain species. This review introduces constant-rate drying period and falling-rate drying periods, the theoretical and empirical drying equations for falling-rate drying, especially the derivation of moisture diffusivity equation or thin-layer drying equation, and evaluate the effect of various diffusivity equation on describing the desorptive or adsorptive rate of a grain kernels. It was referred that the physical characteristics of a grain kernel of each species should be studied during moisture adsorption.

关 键 词：粮食 吸湿性 解吸 吸附 扩散方程 裂纹 

分 类 号：F307.11[经济管理—产业经济]