| 干燥后稻米食味值的预测 |
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| 引用本文： | 郑先哲,吴文福,赵学笃.干燥后稻米食味值的预测[J].吉林大学学报(工学版),2000,30(4). |
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| 作者姓名： | 郑先哲 吴文福 赵学笃 |
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| 作者单位： | 吉林工业大学,农机研究院,吉林,长春,130025 |
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| 摘 要： | 用蒸发前沿理论描述了稻谷干燥时其颗粒内部的传热传质规律 ,用有限元方法进行了求解。结合该解值用计算机模拟干燥时稻米食味变化的规律 ,经验证 ,实验值与理论值吻合得较好 ,本文的研究结果可以用来预测以不同工艺参数干燥后稻米的食味值
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| 关 键 词： | 蒸发前沿理论 食味值 稻米 |
Taste Value Prediction of Post-Drying Rice |
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| ZHENG Xian-zhe,WU Wen-fu,ZHAO Xue-du.Taste Value Prediction of Post-Drying Rice[J].Journal of Jilin University:Eng and Technol Ed,2000,30(4). |
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| Authors: | ZHENG Xian-zhe WU Wen-fu ZHAO Xue-du |
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| Abstract: | In this paper,the frontier theory of evaporation is applied to the study of the process of heat and mass transfer during drying paddy.The Galerkin weight residual method of finite element method is used to solve the equation of coupled heat and mass transfer with moving evaporation front.Computer simulates the change rate of rice taste during paddy drying.The rice taste value of different paddy drying technology is predicted. |
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| Keywords: | evaporation front taste rice |
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