Drying Characteristics of Microwave-assisted Foam Drying of Corn Soaking Water

被引:1
|
作者
Li Qiang [1 ]
Sun Yu [1 ]
Xu Xiang-wen [1 ]
Zhang Qin-qin [1 ]
Zheng Xian-zhe [1 ]
机构
[1] College of Engineering,Northeast Agricultural University
基金
中国国家自然科学基金; 黑龙江省自然科学基金;
关键词
corn soaking water; microwave drying; foam drying; final moisture content (d.b.); drying rate;
D O I
暂无
中图分类号
S513 [玉米(玉蜀黍)];
学科分类号
0901 ;
摘要
To improve the industrial utilization of corn soaking water, the yeast protein powder was produced by microwave-assisted foam drying. Firstly, preparation experiments were carried out, which included the foaming characteristic experiments of fermentation broth and that about the effects of carbon and nitrogen ratio on solid content in the fermentation broth. Secondly, the drying characteristics experiment of corn soaking water was studied, which selected the microwave power, material amount and thickness as the influencing factors for the single experiment. The results showed that the final moisture content (d.b.) and drying rate were significantly affected by those factors.
引用
收藏
页码:53 / 59
页数:7
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