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5HC—9型烘贮仓经过生产试验,各项指标均达到设计要求,并于1988年9月通过鉴定。现将该烘贮仓的设计问题和性能特点介绍如下。粮食降水过程存在着脱自由水和结合水两个阶段。自由水加热后很容易挥发,结合水由于小于粮食的吸湿水分不易挥发,因此结合水是粮食烘干所主要解决的。在粮食烘于过程中,结合水的高水分段——外层水分不断脱掉,且降水速度逐渐下降,内外层水分温度出现差异,内部水分向外转移,但是粮食外层温度高于内部,阻碍了内部水分外移。如果仍继续烘干至安全水分,不但浪费能源,而且还将破坏粮食品质。
5HC-9 bake warehouse after the production test, the indicators have reached the design requirements, and in September 1988 passed the appraisal. Now the bake silo design issues and performance characteristics described below. There are two stages of de-free water and combined water in the process of grain precipitation. Free water after heating is easy to volatilize, the combined water is less volatile than moisture in food, so the combined water is the main solution to food drying. During the process of grain drying, the water in the high water section of the water is continuously removed - the outer layer of water is continuously removed and the precipitation speed is gradually decreased. The temperature of the inner and outer layers of water is different, and the internal moisture is transferred outward. However, , Hinder the internal water migration. If you continue to dry to safe moisture, not only a waste of energy, but also undermine food quality.