陶瓷坯体干燥的新方法—微波干燥

本文对比分析了微波干燥法和传统干燥方法的干燥特性,介绍了陶瓷坯体在微波干燥室内的干燥过程与优化的微波干燥工艺参数。     

利用电动效应干燥陶瓷坯体

本文介绍了利用电动效应干燥陶瓷坯体的优点和可行性。     

陶瓷坯体干燥过程控制

在陶瓷坯体干燥过程中,坯体在干燥器内的运动控制相当关键。采用单片机对坯体干燥运动过程进行实时准确的控制,使干燥过程有序的进行,从而提高生产率和产品质量。     

利用电动效应干燥陶瓷坯体

本文介绍了利用电动效应干燥陶瓷坯体的优点和可行性。     

陶瓷坯体干燥过程控制

在陶瓷坯体干燥过程中,坯体在干燥器内的运动控制相当关键。采用单片机对坯体干燥运动过程进行实时准确的控制,使干燥过程有序地进行,从而提高生产率和产品质量。     

微波加热技术在陶瓷坯体干燥上的应用

介绍了微波干燥技术的工作原理、特点及其在陶瓷工业的应用和经济效益，对微波干燥产品产生变形开裂作了分析，并提出相应的解决方法。还简要介绍了组合式干燥技术。     

坯体干燥时产生的缺陷分析

本文根据陶瓷坯体干燥机理，从坯体在干燥过程中河能出现的缺陷，进行了分析和论述，说明了坯体内主要是由于干燥收缩不均匀生产了应力作用，造成坯体变形和开裂。     

微波干燥技术及其在陶瓷坯体干燥中的应用研究

阐述了微波干燥的基本原理、理论及其特点，同时分析了微波应用于陶瓷坯体干燥的几个技术问题；也对其在国内外陶瓷材料干燥中的应用进行了研究分析。     

Effects of Different Drying Methods on the Quality Changes of Granular Edamame

In this article, the quality changes of the granular fruits and vegetables dried by vacuum microwave drying, freeze drying, hot air drying, and combined hot air-vacuum microwave drying are investigated, and the quality parameters compared on the basis of vitamin C and chlorophyll contents, shrinkage and rehydration capacity, color, texture, and microstructure changes. The quality parameters of products dried by vacuum microwave drying are slightly lower than those obtained by freeze drying, but much better than those obtained using conventional hot air drying. The quality characteristics of product dried by combined hot air-vacuum microwave are significantly improved compared to those simply hot air-dried.     

Effects of Different Drying Methods on the Quality Changes of Granular Edamame

In this article, the quality changes of the granular fruits and vegetables dried by vacuum microwave drying, freeze drying, hot air drying, and combined hot air–vacuum microwave drying are investigated, and the quality parameters compared on the basis of vitamin C and chlorophyll contents, shrinkage and rehydration capacity, color, texture, and microstructure changes. The quality parameters of products dried by vacuum microwave drying are slightly lower than those obtained by freeze drying, but much better than those obtained using conventional hot air drying. The quality characteristics of product dried by combined hot air–vacuum microwave are significantly improved compared to those simply hot air–dried.     

Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

The objective of this study was to compare the drying characteristics and the quality of dried Shiitake mushroom (Lentinus edodes) cubes obtained by hot-air drying (HAD), intermediate-infrared drying (IIRD), and vacuum microwave spouted-bed drying (VMSD). Several quality parameters of products, including color, texture, and rehydration capacity, were investigated. Compared to IIRD and VMSD, HAD turn out to be the most undesirable method due to its longer drying time and poor product quality. With similar rehydration capacity, the color of the VMSD product was closest to the original material. In terms of texture, total sugar content, and sensory evaluation, the VMSD product has the best quality.     

Effects of Different Drying Methods on the Quality of Squid Cubes

The effects of three different drying methods (e.g., intermediate infrared-assisted convection drying, low-frequency (915 MHz) microwave drying, and hot-air drying) on the quality of squid cubes were investigated. The quality parameters used to evaluate the drying efficiency were color, shrinkage, rehydration ratio, and hardness of the final dried products. The results showed that intermediate infrared-assisted convection drying and low-frequency microwave drying have the advantages over hot-air drying in terms of drying rate, shrinkage percentage, and rehydration ratio. Low-frequency microwave-dried samples displayed a puffed structure and their hardness was the highest. The intermediate-wave infrared-assisted convection drying, at 60°C, was identified as the best method for squid-cube drying in this study.     

微波干燥技术在蜂窝陶瓷中的应用

蜂窝陶瓷挤压成形后的强度低、难干燥等问题．严重制约了蜂窝陶瓷的广泛应用。近年来,微波干燥技术已应用于蜂窝陶瓷上,可以解决其强度低、难干燥等问题。结果表明,微波干燥技术能降低成形后蜂窝陶瓷坯体约10％的水分。通过分析蜂窝陶瓷干燥的过程,提出了热风干燥与微波干燥相组合的方法,结合两者的优势,以达到优化节能的目的。     

陶瓷工业干燥技术和设备

本文分析了陶瓷干燥过程的基本原理、干燥的种类、各瓷种所用干燥器分类以及微波干燥技术的先进性。     

微波烧结工艺对熔融石英陶瓷生坯性能影响的研究

以熔融石英粉末为主要原料,氮化硅为烧结助剂,采用微波烧结工艺对熔融石英陶瓷生坯制品进行烧结,采用常温抗折强度测试、体积密度测试、XRD射线衍射,研究了微波参数对生坯制品的物理力学性能及生坯微观组织的影响。结果表明:当微波升温速率为10℃/min,烧结温度为1150℃,保温时间为2 h时,熔融石英陶瓷生坯制品的常温抗折强度可达到31.6 MPa,体积密度达到1.87 g/cm3,对比常规烧结工艺,在相同的烧结工艺参数下,提升了陶瓷生坯的性能。     

基于CFD-DPM的陶瓷料浆喷雾干燥过程数值模拟

针对陶瓷料浆喷雾干燥过程中干燥塔内气固两相流动及传热传质复杂,温度场、速度场、湿度场、颗粒直径分布等难于测量问题,基于CFD方法,采用DPM模型描述陶瓷料浆颗粒运动轨迹,构建陶瓷料浆喷雾干燥过程二维轴对称数学模型,并进行了数值模拟.搭建喷雾干燥试验装置,开展了陶瓷料浆喷雾干燥实验,实验测得颗粒直径分布、颗粒湿含量与模拟结果吻合,验证了该模型的有效性.陶瓷料浆喷雾干燥过程数值模拟得到了干燥塔内空气湿度、速度、温度分布,以及颗粒的运动轨迹、湿含量情况,可为陶瓷料浆喷雾干燥塔的优化设计提供理论指导.     

废瓷粉在釉料中的应用

本文对陶瓷工业中的废瓷处理进行了一系列的釉料配方对比试验。通过对比试验发现:在釉料配方中引入一定量的废瓷粉取代长石等釉用原料,可以提高釉面质量及产品良品率。     

不同初始含水率湿天然橡胶微波干燥特性研究

对不同初始含水率的湿天然橡胶(NR)微波干燥特性进行了研究。结果表明,湿天然橡胶微波干燥的全过程可分为加速、减速、相对恒速干燥三个阶段;湿天然橡胶快速干燥和较快速干燥阶段为物料干燥的主要阶段;不同的初始含水率对湿天然橡胶的干燥过程和产品表观质量影响较大,胶料初始含水率越高,干燥速率越快,但干燥时间较长,且产品表观质量较差,初始含水率越低,干燥时间短,产品表观质量较好;湿天然橡胶微波干燥较佳初始含水率范围为10%～20%。