<\/p>\n\n\n\n
\u010cl\u00e1nek \"B\u011b\u017en\u00e9 metody su\u0161en\u00ed ovoce a zeleniny v pr\u016fmyslov\u00e9 v\u00fdrob\u011b a jejich v\u00fdhody a nev\u00fdhody<\/a>\" zmi\u0148uje pou\u017eit\u00ed topn\u00e9 trubky z uhl\u00edkov\u00fdch vl\u00e1ken<\/a> pro oh\u0159ev a su\u0161en\u00ed infra\u010derven\u00fdm z\u00e1\u0159en\u00edm. Tato metoda m\u00e1 n\u011bkolik v\u00fdhod, nap\u0159\u00edklad krat\u0161\u00ed dobu su\u0161en\u00ed, ni\u017e\u0161\u00ed spot\u0159ebu energie na jednotku a lep\u0161\u00ed kvalitu su\u0161en\u00fdch v\u00fdrobk\u016f. Dnes se s v\u00e1mi pod\u011bl\u00edme o podrobn\u011bj\u0161\u00ed poznatky z v\u00fdzkumu su\u0161en\u00ed ovoce a zeleniny infra\u010derven\u00fdm z\u00e1\u0159en\u00edm.<\/p>\n\n\n\n Nejprve si uve\u010fme n\u011bkter\u00e9 v\u00fdsledky mezin\u00e1rodn\u00edho v\u00fdzkumu infra\u010derven\u00e9ho nebo infra\u010derven\u00e9ho su\u0161en\u00ed. Nowakova studie o su\u0161en\u00ed pl\u00e1tk\u016f jablek uk\u00e1zala, \u017ee p\u0159i stejn\u00fdch podm\u00ednk\u00e1ch su\u0161en\u00ed se doba su\u0161en\u00ed infra\u010derven\u00fdm z\u00e1\u0159en\u00edm zkr\u00e1tila o 50% ve srovn\u00e1n\u00ed se su\u0161en\u00edm hork\u00fdm vzduchem. Sandu uvedl, \u017ee p\u0159i teplot\u011b hork\u00e9ho vzduchu 250 \u00b0C je tepeln\u00fd tok konvek\u010dn\u00edho su\u0161en\u00ed 0,9-2,0 kW\/m2, zat\u00edmco tepeln\u00fd tok radia\u010dn\u00edho oh\u0159evu je 4,5-12 kW\/m2. Therien\u016fv v\u00fdzkum rovn\u011b\u017e zjistil, \u017ee tepeln\u00fd tok infra\u010derven\u00e9ho su\u0161en\u00ed je 6-10kr\u00e1t vy\u0161\u0161\u00ed ne\u017e tepeln\u00fd tok su\u0161en\u00ed hork\u00fdm vzduchem, co\u017e potvrzuje, \u017ee infra\u010derven\u00fd radia\u010dn\u00ed oh\u0159ev je v\u00fdrazn\u011b \u00fa\u010dinn\u011bj\u0161\u00ed.<\/p>\n\n\n\n Mnoho v\u011bdc\u016f nav\u00edc zjistilo, \u017ee infra\u010derven\u00e9 su\u0161en\u00ed nebo kombinace infra\u010derven\u00fdch a jin\u00fdch technologi\u00ed su\u0161en\u00ed m\u016f\u017ee v\u00fdrazn\u011b zkr\u00e1tit dobu su\u0161en\u00ed a sn\u00ed\u017eit spot\u0159ebu energie u jin\u00fdch zem\u011bd\u011blsk\u00fdch produkt\u016f. Afzal\u016fv v\u00fdzkum uk\u00e1zal, \u017ee kombinace su\u0161en\u00ed v d\u00e1lkov\u00e9m infra\u010derven\u00e9m z\u00e1\u0159en\u00ed s konvek\u010dn\u00edm su\u0161en\u00edm zkr\u00e1tila dobu su\u0161en\u00ed je\u010dmene o 60% a sn\u00ed\u017eila spot\u0159ebu elektrick\u00e9 energie o 40%-70%. Paakkonen zjistil, \u017ee su\u0161en\u00ed rozmar\u00fdnu z vlhkosti 60%-70% na 8% trvalo 24 hodin p\u0159i su\u0161en\u00ed hork\u00fdm vzduchem, ale pouze 3 hodiny p\u0159i su\u0161en\u00ed infra\u010derven\u00fdm z\u00e1\u0159en\u00edm.<\/p>\n\n\n\n Krom\u011b lep\u0161\u00edho vyu\u017eit\u00ed energie a \u00fa\u010dinnosti su\u0161en\u00ed studie tak\u00e9 uk\u00e1zaly, \u017ee kombinace infra\u010derven\u00e9ho nebo d\u00e1lkov\u00e9ho infra\u010derven\u00e9ho su\u0161en\u00ed s horkovzdu\u0161n\u00fdm nebo konvek\u010dn\u00edm su\u0161en\u00edm m\u016f\u017ee zlep\u0161it kvalitu zem\u011bd\u011blsk\u00fdch produkt\u016f, jako je vy\u0161\u0161\u00ed schopnost uchov\u00e1vat \u017eiviny, lep\u0161\u00ed vzhled barvy a rehydrata\u010dn\u00ed vlastnosti. Sakiho v\u00fdzkum su\u0161en\u00ed mrkve a d\u00fdn\u00ed uk\u00e1zal, \u017ee infra\u010derven\u00e9 su\u0161en\u00ed m\u00e1 ni\u017e\u0161\u00ed ztr\u00e1ty vitaminu C, \u03b2-karotenu a aromatick\u00fdch l\u00e1tek. Paakkonenova studie rozmar\u00fdnu uk\u00e1zala, \u017ee zachov\u00e1n\u00ed vitaminu E v produktech su\u0161en\u00fdch infra\u010derven\u00fdm z\u00e1\u0159en\u00edm bylo dvakr\u00e1t vy\u0161\u0161\u00ed ne\u017e v produktech su\u0161en\u00fdch hork\u00fdm vzduchem. Gabelova srovn\u00e1vac\u00ed studie su\u0161en\u00ed pl\u00e1tk\u016f cibule infra\u010derven\u00fdm a hork\u00fdm vzduchem zjistila, \u017ee pl\u00e1tky cibule su\u0161en\u00e9 infra\u010derven\u00fdm z\u00e1\u0159en\u00edm si l\u00e9pe zachovaly barvu a chu\u0165ov\u00e9 l\u00e1tky.<\/p>\n\n\n\n Su\u0161en\u00ed infra\u010derven\u00fdm nebo dalek\u00fdm infra\u010derven\u00fdm z\u00e1\u0159en\u00edm v\u0161ak nen\u00ed bez nev\u00fdhod. Jeho vyza\u0159ovac\u00ed v\u00fdkon je ve srovn\u00e1n\u00ed s mikrovlnami mnohem ni\u017e\u0161\u00ed a schopnost pr\u016fniku z\u00e1vis\u00ed na vlnov\u00e9 d\u00e9lce infra\u010derven\u00e9ho sv\u011btla; krat\u0161\u00ed vlnov\u00e9 d\u00e9lky maj\u00ed siln\u011bj\u0161\u00ed pr\u016fnik a naopak. Absorp\u010dn\u00ed p\u00e1sma pe\u010den\u00fdch materi\u00e1l\u016f jsou v\u0161ak v\u011bt\u0161inou v oblasti st\u0159edn\u00edch a dlouh\u00fdch vlnov\u00fdch d\u00e9lek, co\u017e p\u0159edstavuje rozpor. Pro dal\u0161\u00ed zlep\u0161en\u00ed celkov\u00e9 \u00fa\u010dinnosti su\u0161en\u00ed je tedy t\u0159eba kombinovat infra\u010derven\u00e9 su\u0161en\u00ed s dal\u0161\u00edmi technologiemi su\u0161en\u00ed. N\u011bkte\u0159\u00ed v\u011bdci nav\u00edc pou\u017eili metody p\u0159eru\u0161ovan\u00e9ho infra\u010derven\u00e9ho su\u0161en\u00ed, aby zm\u00edrnili probl\u00e9m slab\u00e9 penetrace p\u0159i infra\u010derven\u00e9m su\u0161en\u00ed, co\u017e znamen\u00e1 pr\u016flom a pokrok v oblasti su\u0161en\u00ed siln\u011bj\u0161\u00edch materi\u00e1l\u016f.<\/p>\n\n\n\n P\u0159i pr\u016fmyslov\u00e9m pou\u017eit\u00ed infra\u010derven\u00e9ho su\u0161en\u00ed je nutn\u00e9 nejprve ov\u011b\u0159it vhodnou vzd\u00e1lenost mezi su\u0161en\u00fdm materi\u00e1lem a v\u00fdrobkem. Je-li vzd\u00e1lenost p\u0159\u00edli\u0161 mal\u00e1, m\u016f\u017ee to v\u00e9st k nerovnom\u011brn\u00e9mu su\u0161en\u00ed a lok\u00e1ln\u00edmu zuhelnat\u011bn\u00ed v pozd\u011bj\u0161\u00edch f\u00e1z\u00edch; je-li p\u0159\u00edli\u0161 velk\u00e1, sni\u017euje se absorpce energie infra\u010derven\u00e9ho z\u00e1\u0159en\u00ed. D\u00e1le je t\u0159eba ov\u011b\u0159it celkovou rychlost su\u0161en\u00ed a kone\u010dn\u00fd bod su\u0161en\u00ed b\u011bhem f\u00e1ze pe\u010den\u00ed. Tyto parametry vy\u017eaduj\u00ed pr\u016fb\u011b\u017enou kumulaci ze strany podnik\u016f, aby se zdokonalily parametry infra\u010derven\u00e9ho su\u0161en\u00ed pro r\u016fzn\u00e9 v\u00fdrobky. V\u00fdb\u011br spr\u00e1vn\u00fdch oh\u0159\u00edvac\u00edch trubic z uhl\u00edkov\u00fdch vl\u00e1ken, vhodn\u00fdch parametr\u016f su\u0161en\u00ed a technik p\u0159edb\u011b\u017en\u00e9ho zpracov\u00e1n\u00ed zem\u011bd\u011blsk\u00fdch produkt\u016f je tedy z\u00e1sadn\u00ed pro dosa\u017een\u00ed vysok\u00e9 kvality v\u00fdrobk\u016f. Tyto faktory je t\u0159eba \u0159\u00eddit teori\u00ed infra\u010derven\u00e9ho su\u0161en\u00ed a d\u00e1le je zdokonalovat praktick\u00fdm pou\u017e\u00edv\u00e1n\u00edm a zlep\u0161ov\u00e1n\u00edm.<\/p>\n\n\n\n Prozkoumejte nejmodern\u011bj\u0161\u00ed technologie su\u0161en\u00ed s Global Quartz Tube, p\u0159edn\u00edm v\u00fdrobcem inovativn\u00edch infra\u010derven\u00fdch \u0159e\u0161en\u00ed su\u0161en\u00ed. Dal\u0161\u00ed podrobnosti o na\u0161ich produktech a slu\u017eb\u00e1ch naleznete na str\u00e1nk\u00e1ch webov\u00e1 str\u00e1nka<\/a> nebo n\u00e1s kontaktujte e-mailem na adrese 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 adjustments.","_seopress_robots_index":"","_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"ppma_author":[13],"class_list":["post-3958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","author-casper-peng"],"uagb_featured_image_src":{"full":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-scaled.webp",2298,2560,false],"thumbnail":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-150x150.webp",150,150,true],"medium":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-269x300.webp",269,300,true],"medium_large":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-768x856.webp",768,856,true],"large":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-919x1024.webp",919,1024,true],"1536x1536":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-1379x1536.webp",1379,1536,true],"2048x2048":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-1838x2048.webp",1838,2048,true],"trp-custom-language-flag":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-11x12.webp",11,12,true]},"uagb_author_info":{"display_name":"Peng, Casper","author_link":"https:\/\/globalquartztube.com\/cs\/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\/cs\/wp-json\/wp\/v2\/posts\/3958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/comments?post=3958"}],"version-history":[{"count":4,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts\/3958\/revisions"}],"predecessor-version":[{"id":4289,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts\/3958\/revisions\/4289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/media\/3967"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/media?parent=3958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/categories?post=3958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/tags?post=3958"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/ppma_author?post=3958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}V\u00fdsledky v\u00fdzkumu infra\u010derven\u00e9ho a d\u00e1lkov\u011b infra\u010derven\u00e9ho su\u0161en\u00ed<\/h2><\/div>\n\n\n\n
Zlep\u0161en\u00ed kvality a efektivity<\/h2><\/div>\n\n\n\n
Omezen\u00ed infra\u010derven\u00e9ho a d\u00e1lkov\u011b infra\u010derven\u00e9ho su\u0161en\u00ed<\/h2><\/div>\n\n\n\n
\u00davahy o pr\u016fmyslov\u00fdch aplikac\u00edch<\/h2><\/div>\n\n\n\n