摘要
现有平流组合加热式蔬菜脱水机存在热交换不充分和干燥速度慢等问题。对现有设备进行了穿流组合加热技术改造:将送风管和引风管连接管的直径自上而下依次减小,满足了各层干燥箱对送风量和引风量的不同要求;采用冲孔板制造输送链板,满足了穿流供风的要求;采用供风管变截面供风技术,提高了供风的均匀性。设备改造后,分别对胡萝卜和甘蓝两种蔬菜进行了脱水干燥对比试验。结果表明,采用穿流组合加热时,不仅干燥速度快,而且其平均单位脱水的能耗分别由平流组合加热的7.03,7.29MJ/kg下降为6.83,6.65MJ/kg。
Existing stratospheric heating-vegetable combination of dehydration heat exchange does not fully exist, such as dry, slow, therefore, adopt the following measures on the existing equipment was punched combination heating technological transformation： dispatch, and the primers duct connecting pipe diameter from top to bottom were reduced to meet on the upper floors sent oven, the air volume cited different requirements; piercing plate manufacturing chain using plates, wearing flow meets the requirements for wind; duct used for variable cross-section for wind technology, enhanced for the uniformity of the wind. After the completion of equipment transformation, carrots and cabbage were two of the vegetables were drying dehydration comparative test results show that： The combination of heat flow through, not only drying fast but its average unit en ergy consumption by heating the stratospheric combination of 7.03 and 7.29 MJ/kg （H20） dropped to 6.83 and 6.65 MJ/kg （H2O） .
出处
《农产品加工（下）》
2007年第12期83-87,共5页
Farm Products Processing
关键词
穿流引风
平流引风
组合加热
蔬菜脱水
wind flow
stratospheric winds
portfolio heating
dehydrated vegetables
