糙米的厚层微波干燥  

Microwave drying of thick layer brown rice

作　　者：董铁有[1] 朱文学[1] 木村俊范[2] 吉崎繁[2] 

机构地区：[1]河南科技大学 [2]日本筑波大学

出　　处：《农业工程学报》2003年第2期160-162,共3页Transactions of the Chinese Society of Agricultural Engineering

基　　金：河南省教育厅自然科学研究项目 (2 0 0 1 550 0 0 0 5)

摘　　要：研究了顺流通风状态下厚层糙米的微波干燥问题 ,实验结果表明 :随着微波功率的增加 ,糙米的温度和干燥速度随之增加。如果微波的功率被控制在 0 .0 5～ 0 .0 9k W/kg范围内 ,风速被控制在 0 .12～ 0 .2 0 m/s范围内 ,则可以保证不出现爆腰和发芽率降低等质量问题。且糙米的有效干燥厚度大约为 0 .13 0 m,此值大于同等条件下稻谷的有效干燥厚度。在微波加热的条件下干燥糙米的效率要高于稻谷干燥的效率。Experimental study on microwave drying of thick layer brown rice with concurrent flow ventilation was carried out. The results showed that with the increase of microwave radiation power level, the grain temperature and drying rate increased. If microwave power is controlled at 0.05～0.09 kW/kg, and superficial air velocity at 0.12～0.20 m/s, the quality of the products is not seriously affected. The most effective drying thickness of brown rice layer is about 0.130 m under this drying condition. It is slightly larger than that of microwave drying of thick layer rough rice. Because of this, the efficiency of microwave drying of brown rice could be higher than that of rough rice.

关 键 词：糙米 厚层 微波 干燥 通风 顺流 

分 类 号：TQ028.677[化学工程]