Experiment Research Of Low Temperature Vacuum Infrared Drying The Grain

As the business developing quickly, the crisis of the food shows to us. In order to decrease the energy lose during the drying process, then improve the corn quality and the living standard of the human being is significant. Therefore researching on the theory of the drying to theory of the outlet water content of the grain has its social meaning. We have make breakthrough in corn infrared low-temperature vacuum drying equipment, but we are lack of basic research, so the feasibility and energy consumption of corn-infrared low-temperature vacuum drying were studied in this paper.In this experiment, the process of corn infrared low temperature vacuum drying was basically studied. The influence of infrared temperature, vacuum and original moisture on the drying velocity and quality after drying was analyzed, so did the high-energy consuming problem, the changing order of the drying velocity and moisture was studied. Meanwhile, the hot air drying and vacuum drying was studied after the comparison rest. The combined method of corn-infrared low-temperature vacuum drying and other drying methods can improve the appearance of the product quality, rehydration, etc. The retention rate of the pigment and other nutrients is also very high. The infrared low temperature vacuum drying combined with other drying methods can improving the product quality greatly.We analysised the drying characteristics of corn by the experiments on corn infrared low temperature vacuum drying. In water potential based on the concept that The motion of moisture migration in corn infrared low-temperature vacuum drying process comes from the water potential difference caused by the infrared temperature, vacuum and moisture gradients. Judged by laboratory scale corn infrared low-temperature vacuum drying test data, estimated that the energy consumption of infrared low-temperature vacuum drying is about20%-30%less than hot air drying. The grain infrared low temperature vacuum drying technology is energy saving, environmental and economic and it is the the future of food drying technology and equipments.