作　　者： ; ;

机构地区： 浙江农业大学

出　　处： 《农业工程学报》 1998年第2期240-244,共5页

摘　　要： 通过对远红外烘干箱干制香菇时各点失水速率、烘后品质的实验研究，发现作业中各种状况下箱体内各点香菇的失水速率和烘后质量不尽相同。香菇的远红外烘干箱内应配置循环风机和排湿风机，并当循环风机连续工作和排湿风机间断工作的联合作业方式时。 The characteristic of farinfrared drying on biological product is different from that of convective hotairflow drying. The temperature at different position in farinfrared dryer is different. The experiemental research under three working conditions,e.i., only circulating fan working or only wetexhaust fan working or circulating fan and wetexhaust fan simultaneously working, and the analyses of standard difference and variation coefficient on the dehydrating rate and dried quality of xianggu mushroom in farinfrared dryer show that there are certain uneveness of dehydrating rate and the dried qualities of xianggu mushroom placed at different positions are different. The circulating fan and wetexhaust fan must be installed in farinfrared dryer for xianggu mushroom. While the circulating fan and the wetexhaust fan are simultanneously working, the drying uniformity will be improved.

关 键 词： 香菇 远红外烘干箱 均匀性 烘干 实验研究

领　　域： [农业科学] [农业科学]