粮食多场协同干燥系统设计与技术模式应用

Aiming to increase the water removal rate during the grain drying process, improve the drying quality, and reduce the drying energy consumption, based on the analysis of the heat energy structure of the drying system and the utilization of objective energy potential, considering various potential fields in the grain drying process comprehensively, a multi-field collaborative drying system with infrared thermal radiation and induced air reverse mixed flow has been designed. Combining the regional characteristics of grain production areas and the agricultural operation model, a form of two drying main towers connected online has been adopted to form drying equipment, achieving energy savings in the system and in the model. The test results show that: the average water removal rate during the grain drying process in the system is 2.95% w.b./h, which is more than twice that of the traditional cross-flow drying method, the grain temperature is reduced by about 11°C, and the increase rate of cracked kernels is less than 1%.

以提高粮食干燥过程去水速率、改善干燥品质、减少干燥能耗为目的，基于干燥系统热能结构分析及客.观能势利用，综合考虑粮食干燥过程中的多种势场，设计了一种红外热辐射、引风逆混流多场协同干燥系统。结.合粮食产地区域特征及农业经营模式，采用了双干燥主塔联机的形式形成干燥装备，实现了系统节能和模式节.能。试验结果表明:系统内粮食干燥过程的平均去水速率为2 ． 95% w． b． / h，较传统的横流干燥方式提高2 倍以.上，粮温降低约11℃ ，爆腰增率低于1% 。