耐火浇注料对流与微波干燥的实验研究

进行了耐火浇注料热重分析,热风和微波干燥实验研究,得到了浇注料热风和微波干燥特性曲线。实验结果表明,与热风干燥比较,微波加热极大地降低了耐火浇注料干燥时间、提高了干燥效率和能源效率高,在耐火浇注料干燥过程中有着广阔的应用前景。     

微波及辐射真空干燥过程中的干燥动力学及能量消耗

The general objective of this work is to analyze energy input in a vacuum process with the incorporation of microwave heating. Thus, necessary criteria for designing an efficient freeze-drying operation are considered through the analysis of strategies based on the combination of different intensities of raxiiant and microwave heating.The other aim of this research topic is to study the kinetics of drying in relation to mass transfer parameters.Five freeze-drying strategies using both heating systems were used. Consequently, energy input could be related to diffusivity coefficients, temperature and pressure profiles during dehydration of the product and analyzed in comparison to a conventional freeze-drying process.     

胡萝卜微波真空干燥试验研究

以胡萝卜为原料，采用均匀设计对微波真空干燥的微波功率、干燥温度及料层厚度进行试验研究，分析各试验条件下的水分含量及胡萝卜素含量，得到了干燥曲线和胡萝卜素保有量曲线，得出了胡萝卜失水量、胡萝卜素含量与各因素之间的回归方程，可用于描述胡萝卜的微波真空干燥特性。     

微波干燥湿法炼锌中和铁渣实验研究

湿法炼锌产出的中和沉铁渣作为重要的二次资源,含有大量的铁、锰、锌等有价金属,具有较高的综合回收利用价值。回收有价金属前需对中和铁渣进行脱水预处理,基于回转窑干燥法存在干燥时间长、干燥效率低、二次污染等问题,本文开展了微波干燥湿法炼锌中和铁渣实验研究,考察了微波功率、物料量对中和铁渣温升行为的影响,表明微波干燥湿法炼锌中和铁渣是可行的;实验考察了微波功率、物料量和干燥时间对中和铁渣脱水率的影响。研究结果表明：在一定程度上,中和铁渣脱水率与干燥时间和微波功率成正比,与物料量成反比。实验控制微波功率为1000W、物料量为50g、微波干燥时间为9min时,中和铁渣脱水率达98.55 %;X射线衍射、红外光谱分析展示微波干燥中和铁渣自由水脱除较为完全,但仍含有部分的结晶水;扫描电镜分析显示微波干燥较常规干燥更为均匀;与常规干燥工艺相比,微波干燥具有干燥时间短、水脱除率高、干燥均匀、清洁无污染等优势。     

基于加热均匀性的微波干燥研究进展

微波干燥通过电磁场辐射物体而在其内部产生热量,促进物体内部水分向外部迁移,是一种先进的干燥技术。但是,微波干燥存在加热不均匀的问题。本文针对该问题,分析了导致微波加热/干燥不均匀的影响因素,综述了通过提高微波干燥室内电磁场分布均匀性及改变被处理物料位置,以改进微波加热均匀性的可行措施,最后指出进一步实现微波均匀干燥的研究发展趋势。     

微波辐射干燥硫酸钠的工艺研究

研究了利用微波干燥硫酸钠的工艺 ,并分析了微波功率、辐射时间、物料质量和物料厚度对硫酸钠脱水率的影响     

微波干燥对炼焦煤煤质影响的实验研究

通过选取不同炼焦煤的特征指标,对微波干燥前后这些特征指标的分析比较,探索微波干燥技术对炼焦煤煤质的影响.结果表明,微波干燥技术在去除炼焦煤水分的同时,对炼焦煤的工业分析和黏结指数无明显影响;对基氏流动度和奥亚膨胀度存在正影响,但不明显;对胶质体影响较大,特别是其过程行为.因此微波干燥技术对炼焦煤煤质无较大影响,如果存在影响,也是有利于改善炼焦煤煤质的.     

微波干燥天然橡胶含水量与干燥速率关系研究

为探讨湿天然橡胶微波干燥新技术,利用自制的微波干燥试验测试系统,对湿天然橡胶进行了不同干燥温度下的微波干燥试验,测试分析了微波干燥过程中湿天然橡胶含水率与失水率的关系,并探讨了不同干燥温度下湿天然橡胶含水率与失水率的关系。研究结果表明,不同干燥温度下湿天然橡胶失水速率随干基含水率的变化曲线呈一致趋势;失水率随含水率的升高先增大后减小;干燥温度越高,湿天然橡胶相同失水率下对应的含水率就越高。     

微波干燥卫生瓷的研究

本文对微波干燥和常规干燥卫生瓷的干燥过程进行了比较,对其干燥过程的不同阶段进行了讨论,并分析了台式洗面具不同部位对干燥速度的影响,证明了微波干燥卫生瓷坯体优于常规干燥的特性。     

木材微波干燥的应用与研究动态

分析了木材微波干燥的机理和优点，介绍了国内外木材微波干燥的研究与应用情况，指出木材微波干燥是一项具有广阔发展前景的新技术。建议今后加强木材微波干燥理论、干燥设备、干燥工艺、微波联合干燥技术等的研究工作。     

Experimental Study on Microwave Vacuum Drying of Two-Porosity Level Media

Abstract

Microwave vacuum drying experiments were performed on a laboratory scale dryer with a two-level porosity material: a packed bed of porous alumina beads. The incident microwave power and the vacuum pressure level were fixed, the main varying parameters being the beads diameter and porosity, and the mean pore diameter. The drying kinetics and the evolution of the product temperature are presented. The drying kinetics can be divided into two main periods. The first one corresponds to the drying from the bed voids according to evaporation mechanism that we describe with a stagnant film law. The second one corresponds to the drying from the particle pores and we divide it into two parts: we suggest that the former is dominated by capillarity driven moisture transport, and the latter is limited by the desorption kinetics of the few water layers left.     

Experimental Study on Microwave Vacuum Drying of Two-Porosity Level Media

Microwave vacuum drying experiments were performed on a laboratory scale dryer with a two-level porosity material: a packed bed of porous alumina beads. The incident microwave power and the vacuum pressure level were fixed, the main varying parameters being the beads diameter and porosity, and the mean pore diameter. The drying kinetics and the evolution of the product temperature are presented. The drying kinetics can be divided into two main periods. The first one corresponds to the drying from the bed voids according to evaporation mechanism that we describe with a stagnant film law. The second one corresponds to the drying from the particle pores and we divide it into two parts: we suggest that the former is dominated by capillarity driven moisture transport, and the latter is limited by the desorption kinetics of the few water layers left.     

春笋微波干燥动力学模型研究

在不同微波功率下研究春笋（5mm厚度，200g）干燥过程中失水速率和颜色的变化规律。失水速率随微波功率增大而增大，用拟和性较好的Page方程建立了水分比变化模型。色泽变化参数用亮度L、红色度a和黄色度b表示。红色度a值和黄色度b值上升而亮度L下降，笋片微波干燥后总体色泽加深。色泽各参数变化用食品中零级和一级反应模型来拟和，其中L和b的变化适合一级反应模型，a的变化适合用零级反应模型表达。     

微波真空组合干燥果蔬的研究

本文论述了微波真空组合干燥的基本原理及干燥特点,剖析了国内外微波真空组合干燥果蔬的研究进展情况,探讨了影响微波真空干燥果蔬品质的主要因素及应用前景。     

Microwave Drying Kinetics of Okra

In this work, the effects of power level and sample mass on moisture content, moisture ratio, drying rate, and drying time of Turkey okra (Hibiscus esculenta L.) were investigated using microwave drying technique. Various microwave power levels ranging from to 180 to 900 W were used for drying of 100 g of okra. To investigate the effect of sample mass on drying, the samples in the range of 25 to 100 g were dried at microwave power level of 360 W. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content. Among of the models proposed, Page's model gave a better fit for all drying conditions used. The activation energy for microwave drying of okra was calculated using an exponential expression based on Arrhenius equation and was found to be 5.54 W/g.     

Drying of Ilex paraguariensis Saint Hilaire by Microwave Radiation

Samples of Ilex paraguarienses were dried using microwave radiation at a laboratory scale. The sample temperature evolution and the moisture content rate were determined. The main results show that the process is viable and the product is acceptable for use. There is an advantage with respect to conventional drying since blanching and drying can be done in one step. The evaporation of free water for the experimental conditions is nearly uniform for leaves, twigs, and branches. The temperature during evaporation of the free water depends on the nature of the sample.     

Drying of Ilex paraguariensis Saint Hilaire by Microwave Radiation

Samples of Ilex paraguarienses were dried using microwave radiation at a laboratory scale. The sample temperature evolution and the moisture content rate were determined. The main results show that the process is viable and the product is acceptable for use. There is an advantage with respect to conventional drying since blanching and drying can be done in one step. The evaporation of free water for the experimental conditions is nearly uniform for leaves, twigs, and branches. The temperature during evaporation of the free water depends on the nature of the sample.     

Effect of Convective Air Attributes with Microwave Drying of Soybean: Model Prediction and Experimental Validation

The heat and mass transfer that occurred during drying of soybeans by a combined process using microwave (MW) and convective hot air was studied. A coupled mathematical model was developed to simulate this phenomenon. The soybean samples were re-wetted to 20% wet basis, the selected level of initial moisture content (IMC), and then dried in a domestic microwave oven under various MW power levels from 300 to 390 W, using inlet air with relative humidity of 35, 55, 75, and 95%. The simulated moisture loss profiles obtained from the coupled model compared well with those obtained in the experiments. Results showed that the drying rate decreased from 6.235 × 10^?5 to 6.192 × 10^?5 kg water/(kg wb s) as the inlet air temperature increased from 30 to 60°C. Furthermore, the drying rate was observed to increase from 6.192 × 10^?5 to 6.211 × 10^?5 kg water/(kg wb s) as the relative humidity (RH) increased from 35 to 95%.     

Microwave-Assisted Thin Layer Drying of Wheat

Drying characteristics of Canada Western Red Spring (CWRS) wheat were studied using a domestic microwave convective oven. The effects of microwave power level, grain bed thickness, and initial grain moisture on the drying kinetics were investigated. Wheat samples with initial moisture levels of 0.18 to 0.29 kg water/kg of dry matter were dried for different drying periods of 180 to 360 s. The moisture loss data were recorded at regular short intervals. Then moisture loss data were fitted to various models (Page equation, modified drying equation, and Midilli equation) to study the drying kinetics of wheat. The results showed that wheat moisture loss increased with increasing microwave power level. A mathematical model was developed by coupling mass and energy balances, resulting in a system of non-linear equations. The predicted moisture loss data from the developed model were compared by fitting to experimental microwave data that were in good agreement.     

Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta

The aim of this work was to evaluate and compare the effects of conventional (hot air) and microwave drying on the lipid oxidation of stuffed pasta. Experiments were carried out on the pasta type ravioli dried by conventional and microwave treatments. Peroxide values and induction times were evaluated for the oil extracted from the stuffing. Peroxide values of the lipid extracts for the samples dried by conventional drying and microwave drying were similar (P-level = 0.51) and less than threshold acceptable value (25 mequiv O₂/kg oil). The use of microwave processing could be a remarkable energy saving measure as well as a way of lowering production costs without compromising product quality.