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

• paper • Previous Articles    

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

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

CLC Number: 

  • TS201

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