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          Location: home >>Drying Method in Food Industry

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          Drying Method in Food Industry 


          Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. A solar or electric food dehydrator can greatly speed the drying process and ensure more-consistent results. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
           
          Hundreds of millions of tonnes of wheat, corn, soybean, rice and other grains as sorghum, sunflower seeds, rapeseed/canola, barley, oats, etc., are dried in grain dryers. In the main agricultural countries, drying comprises the reduction of moisture from about 17-30%w/w to values between 8 and 15%w/w, depending on the grain. The final moisture content for drying must be adequate for storage. The more oil the grain has, the lower its storage moisture content will be (though its initial moisture for drying will also be lower). Cereals are often dried to 14% w/w, while oilseeds, to 12.5% (soybeans), 8% (sunflower) and 9% (peanuts). Drying is carried out as a requisite for safe storage, in order to inhibit microbial growth. However, low temperatures in storage are also highly recommended to avoid degradative reactions and, especially, the growth of insects and mites. A good maximum storage temperature is about 18°C. The largest dryers are normally used "Off-farm", in elevators, and are of the continuous type: Mixed-flow dryers are preferred in Europe, while Cross-flow dryers in the United States. In Argentina, both types are commonly found. Continuous flow dryers may produce up to 100 metric tonnes of dried grain per hour. The depth of grain the air must traverse in continuous dryers range from some 0.15 m in Mixed flow dryers to some 0.30 m in Cross-Flow. Batch dryers are mainly used "On-Farm", particularly in the United States and Europe. They normally consist of a bin, with heated air flowing horizontally from an internal cylinder through an inner perforated metal sheet, then through an annular grain bed, some 0.50 m thick (coaxial with the internal cylinder) in radial direction, and finally across the outer perforated metal sheet, before being discharged to the atmosphere. The usual drying times range from 1 h to 4 h depending on how much water must be removed, type of grain, air temperature and the grain depth. In the United States, continuous counterflow dryers may be found on-farm, adapting a bin to slowly drying grain fed at the top and removed at the bottom of the bin by a sweeping auger. Grain drying is an active area of manufacturing and research. The performance of a dryer can be simulated with computer programs based on mathematical models that represent the phenomena involved in drying: physics, physical chemistry, thermodynamics and heat and mass transfer. Most recently computer models have been used to predict product quality by achieving a compromise between drying rate, energy consumption, and grain quality. A typical quality parameter in wheat drying is breadmaking quality and germination percentage whose reductions in drying are somewhat related. 

          This article is from Wikipedia
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