Energy and quality aspects during combined FIR-convection drying of barley

被引：104

作者：

Afzal, TM ^{[1
]}

Abe, T ^{[1
]}

Hikida, Y ^{[1
]}

机构：

[1] Ehime Univ, Lab Agr Proc Engn, United Grad Sch Agr Sci, Matsuyama, Ehime 7908566, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 1999年 / 42卷 / 04期

关键词：

FIR drying; barley; energy saving; air velocity; thin layer;

D O I：

10.1016/S0260-8774(99)00117-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Barley was dried in thin layers both under combined FIR-convection and convection alone. The highest temperature attained by the grain at the end of radiation drying at different intensities was used for convection drying. The experimental results show that the use of far infrared radiation enhances the drying rate and the energy consumption was reduced considerably. An intensity level of 0.333 W cm(-2) was found to be optimum for radiation drying. Air velocity showed a strong effect on energy consumption. Germination and bulk density were used as the quality parameters. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：177 / 182

页数：6