(接2004年第2期)目前,对于粮食高温快速干燥和低温慢速干燥,尚无统一的划分标准,因此,在研究低温慢速干燥及其设备时,必须有一个比较明确的限制范围。在干燥过程中,粮食受热后,其水分会汽化,从而达到干燥的目的。但粮食受热后升温的高低与干燥时间的长短,决定着粮食干燥后的品? (Continued 2004 No. 2) At present, there is no uniform standard for the rapid drying of grain at high temperature and slow drying at low temperature. Therefore, when studying low-temperature slow drying and its equipment, there must be a definite limit. In the drying process, the food is heated, its moisture will be vaporized, so as to achieve the purpose of drying. However, the temperature of food after heating and drying the length of time, the decision of the dried food products?