The relationship between the potential mass power consumption, temperature, average water loss rate and the germination rate, crack rate and starch yield of maize was studied. The technological parameters and the optimum technological process of microwave drying maize were determined. The results showed that the microwave drying of maize was mainly in the stage of constant speed drying. The application of microwave technology could not only dry maize grain quickly and economically, but also maintain its seed value and improve its quality.
Introduction
Because of the weather, the moisture content of Maize during harvest is on the high side. If the maize can not be dried in time, it will become moldy and rotten, which seriously affects the yield and quality of maize. The traditional hot air drying method, when the material is heated first outside and then inside, the drying effect and drying quality are poor, especially the corn grain is large, the unit specific area is small, the grain cortex structure is tight and smooth, the moisture content is difficult to follow.
The grain is transferred from inside to outside. Especially under the action of high temperature medium, the moisture in the epidermis of maize grain evaporates sharply, and the moisture under the epidermis can not be transferred in time, resulting in increased pressure, epidermis cracking, starch gelatinization, starch yield decreased, and the quality of maize decreased significantly after drying.
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