There are two stages in grain drying process under microwave drying. The drying power is 0.2W/g or below 0.2W/ g, the germination rate is high, and the waist burst rate is low. The fatty acid content of dried storage is lower than that of hot air. A moisture and heat transfer model for microwave drying of cereals was established, and the coefficient of moisture diffusivity was determined.
Keywords: microwave drying model for rice drying
Preface
Different from hot air and other drying methods, microwave drying has broad application prospects because of the uniform diffusion of moisture on the inner surface and the fast drying speed caused by the direct heating of materials after absorbing microwave energy. After harvest, the rice needs to be dried and stored safely. The drying method and reasonable process are very important. Up to now, little research has been done on microwave drying of rice, and the drying characteristics are not clear yet. In this paper, the microwave drying characteristics of paddy were studied, and a mass-heat model was established to provide reference for further research and production application.
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