<\/p>\n\n\n\n
\u010clanak \u201cUobi\u010dajene metode su\u0161enja vo\u0107a i povr\u0107a u industrijskoj proizvodnji i njihove prednosti i nedostaci<\/a>\u201dspominje upotrebu Cijevi za grijanje od karbonskih vlakana<\/a> za grijanje i su\u0161enje infracrvenim zra\u010denjem. Ova metoda ima nekoliko prednosti, kao \u0161to su kra\u0107e vrijeme su\u0161enja, ni\u017ea potro\u0161nja energije po jedinici i pobolj\u0161ani kvalitet su\u0161enih proizvoda. Danas \u0107emo podijeliti detaljnije istra\u017eiva\u010dke nalaze o su\u0161enju vo\u0107a i povr\u0107a infracrvenim zra\u010denjem.<\/p>\n\n\n\n Prvo navedimo neke me\u0111unarodne istra\u017eiva\u010dke nalaze o su\u0161enju infracrvenim ili dalekim infracrvenim zrakama. Studija Nowaka o su\u0161enju kri\u0161ki jabuke pokazala je da je, pri istim uvjetima su\u0161enja, infracrveno su\u0161enje skratilo vrijeme su\u0161enja za 50% u odnosu na su\u0161enje toplim zrakom. Sandu je izvijestio da je pri temperaturi vru\u0107eg zraka od 250 \u00b0C toplotni tok konvektivnog su\u0161enja 0,9\u20132,0 kW\/m2, dok je toplotni tok zra\u010denja 4,5\u201312 kW\/m2. Istra\u017eivanje Theriena tako\u0111er je pokazalo da je toplotni tok infracrvenog su\u0161enja 6\u201310 puta ve\u0107i nego kod su\u0161enja vru\u0107im zrakom, potvr\u0111uju\u0107i da je zagrijavanje infracrvenim zra\u010denjem znatno u\u010dinkovitije.<\/p>\n\n\n\n Nadalje, mnogi nau\u010dnici su otkrili da infracrveno su\u0161enje, ili kombinacija infracrvenih i drugih tehnologija su\u0161enja, mo\u017ee znatno smanjiti vrijeme su\u0161enja i potro\u0161nju energije za druge poljoprivredne proizvode. Istra\u017eivanje Afzala je pokazalo da kombinovanje dalekog infracrvenog su\u0161enja s konvektivnim su\u0161enjem smanjilo je vrijeme su\u0161enja je\u010dma za 60% i smanjilo potro\u0161nju elektri\u010dne energije za 40%-70%. Paakkonen je utvrdio da je su\u0161enje ruzmarina sa sadr\u017eaja vlage od 60%-70% na 8% trajalo 24 sata kod su\u0161enja toplim zrakom, ali samo 3 sata kod infracrvenog su\u0161enja.<\/p>\n\n\n\n Pored pobolj\u0161anja iskori\u0161tenja energije i efikasnosti su\u0161enja, studije su tako\u0111er pokazale da kombinovanje infracrvenog ili dalekog infracrvenog su\u0161enja sa su\u0161enjem toplim zrakom ili konvektivnim su\u0161enjem mo\u017ee pobolj\u0161ati kvalitet poljoprivrednih proizvoda, kao \u0161to su ve\u0107e zadr\u017eavanje hranjivih tvari, bolji izgled boje i svojstva rehidracije. Istra\u017eivanje Sakija o su\u0161enju mrkve i bundeva pokazalo je da infracrveno su\u0161enje ima manje gubitke vitamina C, \u03b2-karotena i tvari za okus. Studija Paakkonen o ruzmarinu pokazala je da je zadr\u017eavanje vitamina E u proizvodima su\u0161enim infracrvenim zra\u010denjem dvostruko ve\u0107e nego kod onih su\u0161enih toplim zrakom. Usporedna studija Gabela o su\u0161enju kolutova luka infracrvenim zra\u010denjem i toplim zrakom utvrdila je da su koluti luka su\u0161eni infracrvenim zra\u010denjem bolje zadr\u017eali boju i arome.<\/p>\n\n\n\n Me\u0111utim, su\u0161enje infracrvenim ili dalekim infracrvenim zra\u010denjem nije bez svojih nedostataka. Njegova penetracija zra\u010denja je znatno manja u pore\u0111enju s mikrotalasnim zra\u010denjem, a sposobnost prodiranja zavisi od talasne du\u017eine infracrvene svjetlosti; kra\u0107e talasne du\u017eine imaju ja\u010di prodor i obrnuto. Me\u0111utim, apsorpcioni pojasevi pe\u010denih materijala uglavnom su u rasponu srednjih do dugih talasnih du\u017eina, \u0161to predstavlja kontradikciju. Stoga, kako bi se dodatno pobolj\u0161ala ukupna efikasnost su\u0161enja, infracrveno su\u0161enje treba kombinovati s drugim tehnologijama su\u0161enja. Pored toga, neki nau\u010dnici su koristili metode prekidnog infracrvenog su\u0161enja kako bi ubla\u017eili problem slabe penetracije pri infracrvenom su\u0161enju, \u0161to predstavlja proboj i napredak u oblasti su\u0161enja debljih materijala.<\/p>\n\n\n\n U industrijskim primjenama infracrvenog su\u0161enja, prvo je potrebno provjeriti odgovaraju\u0107u udaljenost izme\u0111u materijala koji se su\u0161i i proizvoda. Ako je udaljenost prebliska, mo\u017ee do\u0107i do neujedna\u010denog su\u0161enja i lokalnog ugljenisanja u kasnijim fazama; ako je predaleko, smanjuje se apsorpcija energije infracrvenog zra\u010denja. Nadalje, ukupna brzina su\u0161enja i kona\u010dna ta\u010dka su\u0161enja moraju se potvrditi tokom faze pe\u010denja. Ovi parametri zahtijevaju kontinuirano prikupljanje podataka od strane preduze\u0107a kako bi se usavr\u0161ili parametri infracrvenog su\u0161enja za razli\u010dite proizvode. Stoga je odabir pravih grija\u0107ih cijevi od karbonskih vlakana, odgovaraju\u0107ih parametara su\u0161enja i tehnika predobra\u0111ivanja poljoprivrednih proizvoda klju\u010dan za postizanje visokokvalitetnih proizvoda. Ovi faktori trebaju biti vo\u0111eni teorijom infracrvenog su\u0161enja i dalje usavr\u0161avani kroz prakti\u010dnu primjenu i pobolj\u0161anja.<\/p>\n\n\n\n Istra\u017eite najsavremenije tehnologije su\u0161enja uz Global Quartz Tube, lidera u inovativnim infracrvenim rje\u0161enjima za su\u0161enje. Za vi\u0161e detalja o na\u0161im proizvodima i uslugama, posjetite na\u0161 web stranica<\/a> ili nas kontaktirajte putem e-maila na contact@globalquartztube.com<\/a>.<\/p>","protected":false},"excerpt":{"rendered":" The article “Common Drying Methods for Fruits and Vegetables in Industrial Production and Their Pros and Cons” mentions the use of carbon fiber heating tubes for infrared radiation heating and drying. This method boasts several advantages such as shorter drying times, lower energy consumption per unit, and improved quality of dried products. Today, we will […]<\/p>\n","protected":false},"author":3,"featured_media":3967,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Infrared Drying of Produce: Pros, Cons & Adjustments","_seopress_titles_desc":"Explore the benefits and drawbacks of using carbon fiber heating tubes for drying fruits and vegetables, including efficiency improvements and necessary parameter 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Casper","author_link":"https:\/\/globalquartztube.com\/bs\/author\/casper-peng\/"},"uagb_comment_info":2,"uagb_excerpt":"The article “Common Drying Methods for Fruits and Vegetables in Industrial Production and Their Pros and Cons” mentions the use of carbon fiber heating tubes for infrared radiation heating and drying. This method boasts several advantages such as shorter drying times, lower energy consumption per unit, and improved quality of dried products. Today, we will…","authors":[{"term_id":13,"user_id":3,"is_guest":0,"slug":"casper-peng","display_name":"Peng, Casper","avatar_url":{"url":"https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Casper-Peng.webp","url2x":"https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Casper-Peng.webp"},"0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":""}],"_links":{"self":[{"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/posts\/3958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/comments?post=3958"}],"version-history":[{"count":4,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/posts\/3958\/revisions"}],"predecessor-version":[{"id":4289,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/posts\/3958\/revisions\/4289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/media\/3967"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/media?parent=3958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/categories?post=3958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/tags?post=3958"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/bs\/wp-json\/wp\/v2\/ppma_author?post=3958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Istra\u017eiva\u010dki nalazi o infracrvenom i dalekom infracrvenom su\u0161enju<\/h2><\/div>\n\n\n\n
Pobolj\u0161anje kvaliteta i efikasnosti<\/h2><\/div>\n\n\n\n
Ograni\u010denja infracrvenog i dalekog infracrvenog su\u0161enja<\/h2><\/div>\n\n\n\n
Razmatranja za industrijsku primjenu<\/h2><\/div>\n\n\n\n