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題名 | 稻穀調質乾燥技術之研究=The Study of the Tempering Technique for Rough Rice |
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作者姓名(中文) | 陳加忠; 曹之祖; | 書刊名 | 農業工程學報 |
卷期 | 43:3 1997.09[民86.09] |
頁次 | 頁102-112 |
分類號 | 434.251 |
關鍵詞 | 乾燥; 調質; 性能測定; 循環式乾燥機; Drying; Tempering; Performace test; Circulating dryer; |
語文 | 中文(Chinese) |
中文摘要 | 乾燥技術為影響稻米品質之主要因子,因此乾燥機作業應以提高品質為導向。調 質乾燥開始為日本乾燥機廠商所採用已有十年,但其控制策略尚未有文獻資料可循。調質乾 燥與傳統乾燥機乾燥方式並不相同,目的在於提供穀物於乾燥過程中內部水份梯度充份回復 之機會。進行調質作業時,稻穀自最初含水率乾燥至預設含水率即停止乾燥, 在休止一段設 定時期後,重新開機再進行乾燥。此技術之主要影響因子在於開始調質時榖物含水率狀態與 休止之設定時間。此研究目的即在於探討國內主要稻穀品種執行調質乾燥所需之作業策略。 研究項目包括:調質乾燥基本試驗,休止所需時間試驗,循環式乾燥機實際調質作業性能。 在品質之比較指標為重胴裂率。乾燥機影響性能包括耗油率,乾減率與總作業時間。研究結 果顯示均化所需時間與穀物含水率有二項方程式之關係。 稻榖含水率為 18-20 % 時所需均 化時間約 2-3 小時。 利用指數函數量化乾燥曲線,並以乾燥常數比較乾燥速率之結果顯示 調質乾燥可增加乾燥速率,且對胴製增加率有疏解效果。以循環式乾燥機進行調質二次乾燥 之作業,乾燥性能顯示可提高乾減率,減少耗油量與實際作業時間。 |
英文摘要 | Drying technology has the significant effect on the rice quality. The improvement of the quality become the guide to develop the dryers. The tempering drying technology has been adopted by the Japan's dryer manufactures for nearly ten years, however, the optimum control stragety could not been found in the literatures. For the tempering drying, rice kernels were dried from initial moisture content to a predeterminating moisture content, then the dryer was shuted down. After resting for a specific period, the dryer turned on and the drying processing continued. The affecting factors for the tempering technique are the predeterminating moisture content for resting and the resting period. The purpose of this research is to study the optimum stragety of tempering drying for the major variety grown in Taiwan. The items of this reasearch include the basic testing of tempering dry, the test of required resting period, and the performance of circulating rice dryer using tempering technique. The affecting performance of dryer include the fuel-consuming rate, drying rate, and practical drying time. The results obtained from this study indicate that the relationships between required tempering period and grain moisture content was a polynomial equation. The required tempering period of grains that moisture ranging from 18 to 20% was 2 to 3 hours. The exponential equation was adopted to express the relationships of the drying curves. The parameter of drying constant was used to compare the drying rate. Tempering technique can increase the drying speed. The cracking increase rate was reduced. The drying test of circulating rice dryer used the tempering, two-stages drying technique showed that the formance has been improved. |
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