吉林大学学报(工学版) ›› 2014, Vol. 44 ›› Issue (2): 579-584.doi: 10.13229/j.cnki.jdxbgxb201402047

• 论文 • 上一篇    

玉米热风与微波联合干燥特性

徐艳阳, 蔡森森, 吴海成   

  1. 吉林大学 生物与农业工程学院, 长春 130022
  • 收稿日期:2012-09-19 出版日期:2014-02-01 发布日期:2014-02-01
  • 作者简介:徐艳阳（1972- ），女，副教授，博士.研究方向：食品干燥技术.E-mail：xuyy@jlu.edu.cn
  • 基金资助:

    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）.

Combination drying characteristics of hot-air and microwave for maize

XU Yan-yang, CAI Sen-sen, WU Hai-cheng   

  1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
  • Received:2012-09-19 Online:2014-02-01 Published:2014-02-01

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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℃热风干燥，当玉米水分含量为20%，在后期采用119 W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。

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

Abstract:

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.

Key words: food processing technique, maize, microwave-assisted drying, hot-air drying, combination drying, drying models

中图分类号: 

  • TS201

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