缓苏在粮食干燥中的研究进展.PDF

※专题论述 食品科学 2016, Vol.37, No.01 279 缓苏在粮食干燥中的研究进展 任广跃，张 伟，陈 曦，段 续，张乐道，朱文学 （河南科技大学食品与生物工程学院，河南洛阳 471023 ） 摘  要：干燥处理是保证粮食安全的重要手段，提高粮食干燥能力及干燥质量是我国粮食产后亟待解决的关键问 题。缓苏作为粮食加工、储藏和流通过程中重要环节，兼有节约能耗和提高产品品质的双重特点。本文对缓苏操作 进行了详细分类，系统阐述了在粮食干燥过程中缓苏操作参数的优化方法及对粮食品质和能耗的影响，提出目前国 内外在粮食干燥研究领域所存在的问题，并对其应用前景作了客观分析。 关键词：缓苏；粮食；干燥；品质；能耗 Advances in the Application of Tempering in Grain Drying REN Guangyue, ZHANG Wei, CHEN Xi, DUAN Xu, ZHANG Ledao, ZHU Wenxue (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China) Abstract: Drying is an important means to ensure grain safety. The poor drying capacity and low quality of grain are two key problems to be solved during grain storage in China. Tempering, as an important part of grain processing, storage and circulation, has dual characteristics of saving energy consumption and improving product quality. This paper classifies the tempering operation in detail and systematically elaborates the optimization method for tempering operation parameters in grain drying process and its effects on grain quality and energy consumption. Some problems that exist in the field of grain drying are put forward, and the application prospects of tempering in grain drying are analyzed objectively. Key words: tempering; grain; drying; quality; energy consumption DOI:10.7506/spkx1002-6630-201601047 中图分类号：S210.45 文献标志码：A 文章编号：1002-6630 （2016 ）01-0279-07 引文格式： 任广跃, 张伟, 陈曦, 等. 缓苏在粮食干燥中的研究进展[J]. 食品科学, 2016, 37(1): 279-285. DOI:10.7506/spkx1002- 6630-201601047. REN Guangyue, ZHANG Wei, CHEN Xi, et al. Advances in the application of tempering in grain drying[J]. Food Science, 2016, 3