不同加热条件下脱水设备与工艺的试验研究

针对传统的蔬菜热风加热干燥和远红外辐射加热干燥方式所存在的问题，采用组合加热和并流引风技术方案，将远红外辐射与热风两种加热方式优化组合，充分发挥各自优点，整合成为一种新的组合加热式干燥技术。不同加热条件下的对比试验结果表明，组合加热的干燥速度最快，平均单位能耗较低。综合分析认为，蔬菜干燥中应采用“先热风、后远红外”的组合加热形式。设备引风管和供风管的连接管直径自上而下依次减小，即供给各层干燥箱的热风量和从各层干燥箱的引风量自上而下也相应地减小，满足了各层干燥箱对风量的需求。

Experimental study of drying equipment and technique with different heating methods

In allusion to some problems for the traditional vegetable dryer with warm air and simple far-infrared radiation heating dryer, the technique method with combinative heating and parallel-leading flow of air was introduced to optimize the combination of far-infrared radiation and warm air, which is a new technique with combination heating. Advantages for each one have been displayed, Comparison with the experimental results at different heating methods shows that the drying rate is the highest and energy consumption is the least in the combinative dryer. It is should be chosen that air drying first and then far-infrared radiation in the period of drying for vegetables in the new system. The diameter of link-tube for leading air and for supplying air in the device reduced from upper part to lower part, i.e., the quantity of warm air for supplying each box and the quantity of leading air reduced from upper part to low part to satisfy the needs for the quantity of air of each box of dryer.