Food and Fermentation Industries >

2021 , Vol. 47 >Issue 4: 275 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025139

The progress of the utilization of spouted bed in drying of agricultural products

  • HOU Zhiyun ,
  • DUAN Xu ,
  • REN Guangyue ,
  • MA Li ,
  • ZHOU Siqing ,
  • ZHANG Meng
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)

Received date: 2020-07-22

  Revised date: 2020-09-29

  Online published: 2021-03-16

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Abstract

Drying of agricultural products is a very important technology in agricultural products processing industry, which provides more possibilities for the utilization of agricultural raw materials and the development of new products. Energy efficiency and the quality of drying products are two key indicators of agricultural product drying. Spouted bed drying technology is one of the effective ways to improve the two key indicators. In this article, the research progress of spouted bed technology in drying agricultural products was summarized. And the structure, working principle and application status of spouted bed were introduced. Moreover, the main advantages and disadvantages and development trend of spouted bed drying of agricultural products were analyzed, and some constructive suggestions were put forward, which could provide a reference for further research on the application of spouted bed drying technology in agricultural product drying, and provide a reference for making full use of low energy consumption and low cost to obtain high-quality dehydration and drying products.

Key words： spouted bed; agriculture products; energy efficiency; drying technology

Cite this article

HOU Zhiyun , DUAN Xu , REN Guangyue , MA Li , ZHOU Siqing , ZHANG Meng . The progress of the utilization of spouted bed in drying of agricultural products[J]. Food and Fermentation Industries, 2021 , 47(4) : 275 -283 . DOI: 10.13995/j.cnki.11-1802/ts.025139

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