Advantages of Infrared and Far Infrared Drying

In recent years, the research and application of far infrared technology in drying, using carbon fiber heating elements as emitters, have seen rapid development in the field. Current studies primarily focus on standalone far infrared drying methods.

Studies have examined the temperature characteristics and quality of dried mushrooms using carbon fiber heating elements. Models for constant-speed and deceleration-rate drying stages have been established. Additionally, the relationship between average dehydration rate and post-drying product quality has been analyzed. Furthermore, combined drying techniques such as infrared vacuum and microwave drying have been initiated and researched.

1. Energy Conservation: Far infrared drying offers significant energy savings compared to traditional methods like hot air drying. Many countries are enhancing energy utilization and developing eco-friendly energy sources to improve energy efficiency and structure. Far infrared drying not only alleviates shortages of non-renewable resources such as coal and oil but also reduces environmental pollution and carbon dioxide emissions caused by fossil fuel combustion.

2. Enhanced Heating Temperature, Superior Product Quality: Infrared drying is particularly suitable for drying various agricultural products such as foods and fruits. While natural drying methods like outdoor air drying are simple and cost-effective, they often fail to guarantee hygiene standards and are susceptible to weather conditions. Moreover, they result in extended drying cycles and inconsistent product quality, including changes in color and compromised quality assurance.

With advancements in science and technology, standalone far infrared drying alone cannot fully meet drying requirements. Consequently, combined drying techniques integrating far infrared with other advanced methods have become a focal point of drying research. Current innovations include far infrared microwave drying and far infrared vacuum drying, each offering distinct advantages.

Studies on vegetables and fruits using far infrared vacuum drying have demonstrated significantly improved drying effects compared to atmospheric pressure drying. Research on drying characteristics has identified factors influencing vegetable and fruit dehydration under infrared vacuum conditions, establishing mathematical models to optimize parameters such as rehydration ratio and dehydration quantity.

Far infrared and microwave drying exploits infrared’s penetration capabilities and microwave’s stronger penetration without creating high temperatures in the drying environment. This method is ideal for drying high-moisture fruits and vegetables quickly while preserving quality and conserving energy. For larger fruits that are difficult to dry, the combination of far infrared and microwave drying proves effective, determining optimal combinations through studies on dried product quality.

This structured approach not only highlights the advantages of infrared and far infrared drying but also underscores the ongoing advancements in drying technology through integrated approaches.

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