作　　者： ; (金天明）;

机构地区： 浙江农业大学

出　　处： 《中国粮油学报》 1998年第5期6-9,共4页

摘　　要： 微波干燥时谷物的失水、温度变化过程均可分二个阶段。干燥功率０．２Ｗ／ｇ或０．２Ｗ／ｇ以下，发芽率高，爆腰率低。干燥贮藏后脂肪酸含量比热风的低。建立了谷物微波干燥的水分和热量传递模型，确定了水分扩散系数。 Dehydrating process and temperature change of rough rice during microwave drying were observed.Germination rate, crack rate and fatty acidity of rough rice were determined to investigate the effect of microwave drying on the grain quality.The models of mass and heat transfer were introduced using diffusion theory and heat balance,respectively.

关 键 词： 稻谷 质热模型 微波干燥

领　　域： [农业科学] [农业科学] [轻工技术与工程] [轻工技术与工程]