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多饋源熱風(fēng)微波流態(tài)化干燥試驗(yàn)臺(tái)
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國(guó)家高技術(shù)研究發(fā)展計(jì)劃(863計(jì)劃)資助項(xiàng)目(2011AA100802)和科研院所技術(shù)開發(fā)研究專項(xiàng)資金資助項(xiàng)目(2012EG119149)


Multiple-sources Microwave Combining with Hot-air Fluidized Drying Test Device
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    摘要:

    闡述了多饋源熱風(fēng)微波流態(tài)化干燥試驗(yàn)臺(tái)的總體結(jié)構(gòu)和工作原理,分析了微波干燥室,、微波管開口位置和振動(dòng)流態(tài)化裝置的設(shè)計(jì),,確定了具體結(jié)構(gòu)和相關(guān)參數(shù),。微波干燥室的總模式數(shù)為106,,品質(zhì)因素達(dá)到1 398,,6管單面開口磁控管配置方式的微波場(chǎng)更為均勻,,調(diào)節(jié)振動(dòng)電動(dòng)機(jī)頻率可使物料處于流態(tài)化狀態(tài),,保證物料更均勻地吸收熱能和微波能,。利用試驗(yàn)臺(tái)對(duì)鮮胡蘿卜的分段組合干燥工藝進(jìn)行了試驗(yàn),,脫水胡蘿卜顆粒之間的含水率差異在1.22%之內(nèi),保持胡蘿卜原有色澤,、氣味和滋味的干制品合格率達(dá)到88.63%,。

    Abstract:

    The overall structure and working principle of multiple sources microwave combining with hot-air fluidized drying test device were described. The design of microwave drying chamber, the coupling transmission position of six magnetrons, and the vibrating fluidized device system were analyzed in detail, and their specific structure and main parameters were confirmed. The total mode number and quality factor of the microwave drying chamber were 106 and 1 398 respectively. The microwave field of six magnetrons single-side radiating microwave energy was more uniform, and the frequency of vibration motor could be adjusted to led materials uniform fluidized for different shapes and sizes of materials, so that the materials more uniformly absorbed the hot-air and microwave energy. The results of carrots performance experiment proved that the moisture contents difference of dried carrots was within 1.22%, and the dried product rate of maintaining carrot original color, smell and taste reached 88.63%.

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韓清華,謝時(shí)軍,李樹君,馬季威,尹 青,王 也.多饋源熱風(fēng)微波流態(tài)化干燥試驗(yàn)臺(tái)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2014,45(2):210-214. Han Qinghua, Xie Shijun, Li Shujun, Ma Jiwei, Yin Qing, Wang Ye. Multiple-sources Microwave Combining with Hot-air Fluidized Drying Test Device[J]. Transactions of the Chinese Society for Agricultural Machinery,2014,45(2):210-214.

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  • 收稿日期:2013-03-13
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  • 在線發(fā)布日期: 2014-02-10
  • 出版日期: 2014-02-10
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