<\/p>\n\n\n\n
<\/p>\n\n\n\n
Ure\u0111aji za dalekoinfracrveno su\u0161enje koriste principe strukturalne hemije i fotokemije kako bi aktivirali molekule vode unutar vo\u0107a i povr\u0107a, uzrokuju\u0107i njihovo vibriranje. To mijenja agregatno stanje molekula vode, istovremeno kombinuju\u0107i toplotno zra\u010denje i druga svojstva kako bi se olak\u0161alo uklanjanje vlage iz vo\u0107a i povr\u0107a, \u010dime se pove\u0107ava efikasnost dehidracije. Dehidrirano vo\u0107e i povr\u0107e mo\u017ee dobro zadr\u017eati svoju originalnu boju, aromu i ukus. Prednosti tehnologije su\u0161enja dalekog infracrvenog zra\u010denja uklju\u010duju kratko vrijeme dehidracije, sna\u017enu sposobnost prodiranja svjetlosti, dobra svojstva rehidracije materijala, jednostavno rukovanje, nisku potro\u0161nju energije, odsustvo zaga\u0111enja i nisku investiciju.<\/p>\n\n\n\n
Oprema kori\u0161tena u studiji bila je ure\u0111aj malog obima, posebno dizajniran od strane kompanije prema proizvodnim potrebama, s maksimalnim ulaznim kapacitetom od oko 1 kg. Maksimalna izlazna snaga izvora zra\u010denja iznosi 1000 W. Koristi se posebno izra\u0111ene grija\u0107e cijevi od karbonskih vlakana. Tokom su\u0161enja intenzitet zra\u010denja mo\u017ee se pode\u0161avati mijenjanjem udaljenosti izme\u0111u cijevi lampe i materijala. Gornji i donji ventilacijski ure\u0111aji slu\u017ee za uklanjanje vlage iz komore za su\u0161enje i pode\u0161avanje unutra\u0161nje temperature, s brzinom ispuha zraka od 0,3-0,4 m\/s.<\/p>\n\n\n\n
Eksperiment je obuhvatao razno povr\u0107e i vo\u0107e, uklju\u010duju\u0107i mladi luk, \u0161pinat, korijander, krastavce, mrkvu, jabuke, kru\u0161ke, gro\u017e\u0111e i dinje. Metoda su\u0161enja je uklju\u010divala pranje sirovina, uklanjanje nepotrebnih dijelova, rezanje \u017eitarica i sjeckanje povr\u0107a. Materijali sa korom zahtijevali su guljenje prije rezanja. Tokom eksperimenta, isje\u010deni materijali su ravnomjerno raspore\u0111eni na pleh s debljinom koja ne prelazi 5 cm. Te\u017eina materijala je periodi\u010dno mjerena tokom procesa su\u0161enja dok se nije postigao \u017eeljeni sadr\u017eaj vlage. Ciljani sadr\u017eaj vlage bio je 16%\u201318% za vo\u0107e i 4% za povr\u0107e.<\/p>\n\n\n\n
Kori\u0161tenjem grija\u0107ih cijevi od karbonskih vlakana za su\u0161enje vo\u0107a i povr\u0107a, sadr\u017eaj vlage je vrlo brzo opao na po\u010detku su\u0161enja. Povr\u0107e je obi\u010dno izgubilo oko 60% vlage u roku od 45 minuta, a ve\u0107ina vlage iz vo\u0107a uklonjena je u roku od 60 minuta. Nakon dva sata brzina dehidracije se postepeno smanjivala i za vo\u0107e i za povr\u0107e, dok je konvencionalno su\u0161enje toplim zrakom pokazalo sporiji pad na krivulji su\u0161enja i trajalo du\u017ee, pri \u010demu su jabuke zahtijevale oko 8 sati.<\/p>\n\n\n\n
Mjerenjem brzine su\u0161enja materijala kao \u0161to su jabuke, kru\u0161ke, mladi luk, krastavci i korijander utvr\u0111eno je da se najbr\u017ee su\u0161e narezani krastavci, \u0161to je povezano sa svojstvima materijala krastavaca. Na drugom mjestu su bili mladi luk, korijander, jabuke i kru\u0161ke. Jabuke su\u0161ene u pe\u0107nici na topli zrak slu\u017eile su kao kontrola, s vremenom su\u0161enja od oko 8 sati na 70\u00b0C. Pore\u0111enom analizom nutritivnih komponenti suhih proizvoda utvr\u0111eno je da je oprema koristila temperaturu ispod 50\u00b0C, te su stoga hranjive tvari i okus suhih proizvoda dobro o\u010duvani, a oni su imali i dobra svojstva rehidracije, \u0161to ih \u010dini pogodnim za upotrebu u industriji brze hrane. Daljnja analiza nutritivnih komponenti suhih eksperimentalnih proizvoda otkrila je da je vitamin C u suhom mladom lukovinom uglavnom sa\u010duvan kori\u0161tenjem infracrvenog su\u0161enja, dok je konvencionalno su\u0161enje toplim zrakom na visokim temperaturama rezultiralo potpunim gubitkom vitamina C. Kod drugih elemenata poput Ca, Fe i Zn zabilje\u017een je razli\u010dit porast u odnosu na stanje prije su\u0161enja.<\/p>\n\n\n\n
Prilikom kori\u0161tenja Cijevi za grijanje od karbonskih vlakana<\/a> Za su\u0161enje vo\u0107nih i povrtnih pireja, nutritivne komponente mogu se sa\u010duvati u razli\u010ditim stepenima ovladavanjem tehnikama su\u0161enja, poput kontrole temperature i vremena. Prema izgledu proizvoda, mo\u017ee se vidjeti da su klorofil, antocijani i karotenoidi u vo\u0107u i povr\u0107u dobro o\u010duvani. Su\u0161ene kri\u0161ke jabuka i kru\u0161aka tako\u0111er nisu pokazale nikakvo pjeganje rubova niti po\u017eutijevanje, a nije bilo ni okusa pe\u010denja ili kuhanja na pari.<\/p>\n\n\n\n Me\u0111utim, efekti su\u0161enja nekih bobi\u010dastih plodova, poput gro\u017e\u0111a, daljinskim infracrvenim zra\u010denjem nisu bili sasvim jasni, iako rezanje gro\u017e\u0111a na plo\u0161ke mo\u017ee pobolj\u0161ati efikasnost su\u0161enja. Me\u0111utim, budu\u0107i da se gro\u017e\u0111e ne mo\u017ee efikasno su\u0161iti u plo\u0161kama, ono nije pogodno za su\u0161enje daljinskim infracrvenim zra\u010denjem. Prerada gro\u017e\u0111ica odnosi se na tehniku su\u0161enja na suncu pri visokim temperaturama i niskoj vla\u017enosti koja se primjenjuje u Xinjiangu, a koja ovdje nije detaljno opisana. <\/p>\n\n\n\n Nadamo se da je ovo detaljno istra\u017eivanje tehnologije su\u0161enja daleko infracrvenim zrakama za vo\u0107e i povr\u0107e bilo informativno. U Global Quartz Tube specijalizirani smo za inovativna rje\u0161enja za grijanje prilago\u0111ena pobolj\u0161anju efikasnosti proizvodnje. Za vi\u0161e informacija i upita, molimo posjetite na\u0161 web stranica<\/a> ili nas kontaktirajte na contact@globalquartztube.com<\/a>.<\/p>","protected":false},"excerpt":{"rendered":" Introduction to Far-Infrared Drying Technology Far-infrared devices utilize principles of structural chemistry and photochemistry to activate water molecules within fruits and vegetables, causing them to vibrate. This changes the aggregation state of the water molecules while combining heat radiation and other properties to facilitate the removal of moisture from the fruits and vegetables, thereby enhancing […]<\/p>\n","protected":false},"author":3,"featured_media":3972,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Far-Infrared Drying of Fruits and Vegetables Study","_seopress_titles_desc":"Explore the benefits of using far-infrared technology with carbon fiber heating tubes for efficient drying of fruits and vegetables, preserving nutritional value and 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