热风干燥下半干面含水率变化规律

半干面作为一种新型面制品，具有口感好和保质期长等优点。脱水干燥是半干面生产过程中最重要的工序之一，干燥方式和条件的选择直接影响着半干面的品质。利用热风干燥方式设计的恒温恒湿干燥系统通过对温湿度及风速等参数的设置，具有良好的干燥效果。通过对1.0×570和1.5×360和1.7×510 3种规格半干面在不同干燥条件下进行脱水干燥，得出3种规格半干面的含水率变化曲线。经过数据对比与分析，可知在干燥时间为22 min左右时，每一种规格的半干面均能达到含水率要求（22%～26%）。结论表明:在相同干燥条件下，直径接近，长度较短的半干面达到含水率要求所需干燥时间较短。该试验通过探究半干面含水率变化规律，为半干面的生产提供了一定的参考意义。 

Law of Moisture Content of Semi-dry Noodle under Hot Air Drying

As a new flour product，semi-dry noodle has some advantages such as great taste，long shelf life and so on.Dehydration and drying is one of the most important processes in production process of semi-dry noodle，the selection of drying methods and conditions directly affects quality of semi-dry noodle.The constant temperature and humidity drying system designed by hot air drying method has good drying effect by setting parameters such as temperature，humidity and wind speed.In this experiment，the moisture change curves of three specifications of semi-dry noodle（1.0×570，1.5×360 and 1.7×510）were obtained by dehydrating and drying under different drying conditions.It could be seen that when the drying time is about 22 minutes，the water content of each specification could reach 22%~26% after data comparison and analysis.The conclusions showed that when the diameter of semi-dry noodle of each specification was approximate，the shorter specification semi-dry noodle could achieve water content requirement in a shorter drying time under the same drying conditions.So，by exploring the change rule of moisture content of semi-dry noodle，the experiment provides certain reference significance for semi-dry noodle production.