中国粮食干燥节能减排新技术和新设备

介绍了中国粮食干燥节能减排的现状,分析了粮食干燥节能减排技术和设备,概括了粮食干燥领域节能减排的途径,展望了中国粮食干燥节能减排技术和设备发展方向,为粮食干燥节能减排技术和设备研发和比选应用,以及探索节能减排新途径提供了参考依据.     

辽宁粮食干燥技术发展现状与趋势分析

分析了辽宁粮食干燥技术及设备的发展现状,包括:干燥工艺现状、干燥机结构形式、干燥热源、干燥检测和控制。总结了干燥行业存在的问题和弊端,分析了未来粮食干燥技术发展趋势,提出大力推广粮食干燥节能减排技术和智能控制技术、推动粮食干燥热源环保升级换代等建议,对促进粮食流通产业健康发展具有一定的指导意义。     

热管技术与太阳能在粮食干燥节能上的应用

当今社会,能源供应日益紧张,节能工作尤为重要。本文分别介绍了热管干燥节能、太阳能干燥,并提出了热管技术和太阳能对粮食进行联合干燥这种新的节能方案,通过方案分析与经济分析,得出该方案在粮食干燥节能领域里有着十分广阔的应用前景。     

热管技术与太阳能在粮食干燥节能上的应用

当今社会,能源供应日益紧张,节能工作尤为重要.本文分别介绍了热管干燥节能、太阳能干燥,并提出了热管技术和太阳能对粮食进行联合干燥这种新的节能方案,通过方案分析与经济分析,得出该方案在粮食干燥节能领域里有着十分广阔的应用前景.     

我国生物质能源在粮食干燥中的应用

粮食干燥是能耗需求大、污染系数高的作业。生物质能源作为一种低碳环保的可再生能源,在粮食干燥中有巨大的应用潜力。在综合了国内外学者对生物质能源研究成果的基础上,阐述了生物质能源在粮食干燥中的应用现状,分析了其在粮食干燥中节能减排的前景,指出应充分发挥固体生物质燃料低成本、低污染特点,加强燃稻壳、秸秆热风炉的研究和生物质燃气红外辐射技术在粮食干燥领域的理论与应用研究,研发以沼气、稻壳煤气等丰富生物质燃气作为气源的中小型生物质燃气粮食干燥机,促进我国生物质能源在粮食干燥中的应用。     

干燥系统节能减排技术研究与实施

针对东北平原粮食干燥机能耗高、污染重的现象,通过对现有粮食干燥系统考察分析,研究节能减排相关技术,采取尾部干燥段和冷却段废气回收、烟气余热利用、设备保温等措施和更换高效换热器．在多个示范库点进行了实施,取得了较好的效果。     

电热储能式粮食干燥热风炉工艺参数生产试验研究

粮食干燥作为我国粮食行业最大的耗能环节,是粮食行业"节能减排"的重点。通过对电热储能式粮食干燥热风炉生产运行进行全面考核及分析,证明了电热储能炉作为粮食烘干机的新干燥热源取代现有燃煤热风炉是可行的,并通过工艺参数的选择,确定了正常工况下电热储能炉的配置功率。     

粮食干燥系统节能减排技术研究与应用

为进一步降低东北地区粮食干燥能耗和减轻环境污染,通过对现有塔式粮食干燥机系统考察分析,研究开发了节能减排新技术：采取尾部干燥段和冷却段废气回收、烟气余热利用、设备保温处理和更换高效换热器、增设脱硫除尘设备等措施,在多个示范库点进行了实施,收到了明显的节能减排效果。换热器进风口的平均风温比大气温度提高了30℃以上;排烟温度降低了30℃以上;节煤10%以上;废气中的皮屑和粉尘回收率可达80%。     

大中型粮食烘干设备研究进展

随着农业科技的进步,粮食烘干设备在粮食加工过程中得到广泛应用。而关于粮食烘干的研究大多集中在工艺优化上,对于粮食烘干设备的研究较少,导致新型工艺技术难以应用,粮食烘干设备的进步受到制约。目前应用于粮食烘干的有热风、热泵、远红外、太阳能、真空、微波以及联合干燥设备,本文从工作原理、干燥效率、干后品质、能源消耗、发展趋势等方面对以上粮食干燥技术及其设备进行综述,介绍了节能环保、智能调控的新型干燥设备的研究现状,分析了各种大中型粮食烘干设备及技术存在的问题,并对粮食烘干设备的发展趋势提出建议,以期为粮食烘干产业健康发展提供参考。     

玉米烘干机系统节能减排技术研究与应用

为了降低粮食干燥能耗和减少环境污染,对粮食烘干机进行节能减排技术改造,通过采取尾部干燥段和冷却段废气回收、烟气余热利用、设备保温处理和更换高效换热器、增设脱硫除尘设备等措施达到了节能减排目标。经过多年粮食干燥运行表明:该技术可使玉米烘干机系统平均节煤10%以上,废气中的含硫率和粉尘率可降低90%。     

谷物干燥方法的研究

介绍了谷物的各种干燥技术和方法,以及干燥方法的研究进展。目前谷物干燥方法主要有微波干燥、红外线辐射干燥、顺溜干燥、流化床干燥、低温真空干燥、热风干燥和喷动床干燥。     

Emerging drying techniques for food safety and quality: A review

The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.     

Recent developments in high-quality drying of vegetables,fruits, and aquatic products

Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.     

褐藻糖胶不同干燥方法的研究

以褐藻糖胶沉淀为原料,采用热风干燥、真空干燥和冷冻干燥三种工艺,研究真空干燥和热风干燥的干燥速率曲线,冷冻干燥过程的工艺参数;分析了样品干燥后褐藻糖胶含量以及物理特征的变化。结果表明,冷冻干燥较真空干燥和热风干燥得到的产品性能好,并较好地保持样品理化性质,但冷冻干燥过程费时长,耗能多。     

皮革干燥机理研究——革在干燥过程中的收缩

本文对采用不同的干燥方法的猪羊服装革在干燥过程中面积、厚度收缩情况进行了分析研究，通过小实验（皮革样块），大生产（整张皮），对干燥前后的革的面积、厚度的实际测量，得到了革的纵、横向收缩与湿含量的关系，得到了绷板干燥，烘房钉板干燥，烘房挂晾干燥，贴板干燥，热泵干燥以及自然干燥的过程中，服装革的收缩数据，从而从理论上分析干燥方法对皮革质量性能，得革率的影响，分析了干燥工艺的优劣。     

果蔬干制研究进展

水果和蔬菜干制不仅能提高制品贮藏性能,而且减少了包装材料的使用量和运输时的重量。干制品质量和能量消耗是选择干制方式的关键因素。干制技术系统的优化,主要是缩短干制时间,使得产品损害最小。为了减小能力消耗,降低干制成本,新型的干制技术不断涌现。本工作主要论述了不同干制方法的原理和特点以及干制对果蔬感官品质和营养成分的影响的研究进展。     

无核紫葡萄干燥特性及其总酚含量变化研究

通过自然晾晒、烘箱干燥和热风对流干燥3 种常见干燥方法对新鲜无核紫葡萄进行干燥,研究无核紫葡萄干燥特性及其动力学模型,探讨不同干燥方式和温度（50～70 ℃）等因素对无核紫葡萄失水特性的影响,进一步评价干燥方式对无核紫葡萄总酚含量的影响。结果表明：热风对流干燥较好地保留了无核紫葡萄的总酚含量;Henderson-Pabis模型（单项扩散模型）能较好地拟合新鲜无核紫葡萄在自然晾晒、烘箱干燥和热风对流干燥3 种常见干燥方法下的干燥规律;其有效水分扩散系数在1.411 9×10–10～4.297 3×10–10 m2/s之间。本研究准确地测定了无核紫葡萄干燥过程的含水率及失水速率变化,为无核紫葡萄干燥过程的优化和含水率在线检测控制提供理论依据。     

预处理及级联干燥在热泵干燥食品中的应用

热泵干燥技术作为一种热回收节能型干燥技术,广泛用于农产品加工。近年来更趋向于利用预处理技术结合基础热泵干燥或者热泵干燥与其它干燥技术联合的工艺更新研究。该文综述重点预处理结合热泵干燥技术及热泵干燥与其它干燥技术联合干燥的工艺研究进展,为热泵干燥技术匹配不同干燥物料的工艺更新提供参考。     

三种干燥方式下苹果脆片干燥特性及品质的比较

探究不同干燥技术对苹果脆片干燥特性和品质的影响。分别使用热风干燥、中短波红外干燥、脉动压差闪蒸干燥的方法对苹果脆片进行干燥,并对各种干燥技术对苹果脆片内部温度、体积、水分活度进行检测,对各种干燥技术苹果脆片色泽参数、品质的影响进行检测对比。结果显示:热风干燥技术的L*值为85.69、要低于中短波红外干燥技术的93.58、高于脉动压差闪蒸的81.45(p<0.05);热风干燥、中短波红外干燥、脉动压差闪蒸干燥的色差综合评分分别为20.35、4.52、17.53,三者相比(p<0.05);中短波红外干燥的Vc含量、复水比、脆度值分别为2.98、44.31、9.05,要高于热风干燥的2.71、4.05、8.64,低于脉动压差闪蒸干燥的3.26、4.98、10.59(p<0.05)。对比三种干燥方式发现,对苹果脆片品质影响最大的是脉动压差闪蒸方式,对苹果脆片色泽影响最大的为中短红外干燥方式,对苹果脆片干燥特性影响最大的为中短波红外干燥方式。     

Emerging Trends in Microwave Processing of Spices and Herbs

Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and extraction are most important methods for preservation and value addition to spices. There are different techniques for drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there are a number of non-conventional extraction methods in use that are all, in principle, solid–liquid extractions but which introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the review describes the potential application of microwave energy for extraction of essential oil/bioactive components from spices and herbs and the advantages of microwave-assisted process over the other extraction processes generally employed for extraction. It also showcases some recent research results on microwave drying/extraction from spices and herbs.