Abstract: Grain drying is a high-energy operation. Saving energy in the case of improving drying efficiency has become one of the important issues of food drying. This paper reviews the energy consumption of convection, microwave, infrared radiation and low-temperature vacuum drying technology, and introduces their respective drying principles and technical characteristics. It lists the energy consumption status of several grain dryers at home and abroad, and proposes food energy-saving development trend of microwave drying equipment.
Key words: grain microwave drying; energy consumption; drying efficiency; drying technology; drying principle
As the world’s largest grain producer and consumer, China’s food production accounts for about a quarter of the world’s total. 20% of the grain harvested each year is high in moisture, and about 100 million tons of grain need to be dried, with less than 40 million tons of mechanized drying. The amount of food loss caused by mildew and germination loss caused by inability to dry to safe moisture in time has accounted for 5% of annual production.
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