<\/p>\n\n\n\n
<\/p>\n\n\n\n
P\u0159\u00edstroje pracuj\u00edc\u00ed v oboru dalek\u00e9ho infra\u010derven\u00e9ho z\u00e1\u0159en\u00ed vyu\u017e\u00edvaj\u00ed principy strukturn\u00ed chemie a fotochemie k aktivaci molekul vody v ovoci a zelenin\u011b, co\u017e zp\u016fsobuje jejich vibrace. T\u00edm se m\u011bn\u00ed agrega\u010dn\u00ed stav molekul vody a z\u00e1rove\u0148 se kombinuje tepeln\u00e9 z\u00e1\u0159en\u00ed a dal\u0161\u00ed vlastnosti, kter\u00e9 usnad\u0148uj\u00ed odstra\u0148ov\u00e1n\u00ed vlhkosti z ovoce a zeleniny, \u010d\u00edm\u017e se zvy\u0161uje \u00fa\u010dinnost dehydratace. Dehydratovan\u00e9 ovoce a zelenina si dob\u0159e zachov\u00e1vaj\u00ed svou p\u016fvodn\u00ed barvu, v\u016fni a chu\u0165. Mezi v\u00fdhody technologie su\u0161en\u00ed pomoc\u00ed d\u00e1lkov\u00e9ho infra\u010derven\u00e9ho z\u00e1\u0159en\u00ed pat\u0159\u00ed kr\u00e1tk\u00e1 doba dehydratace, siln\u00e1 schopnost pr\u016fniku sv\u011btla, dobr\u00e9 rehydrata\u010dn\u00ed vlastnosti materi\u00e1l\u016f, jednoduch\u00e1 obsluha, n\u00edzk\u00e1 spot\u0159eba energie, \u017e\u00e1dn\u00e9 zne\u010di\u0161t\u011bn\u00ed a n\u00edzk\u00e9 investice.<\/p>\n\n\n\n
Za\u0159\u00edzen\u00ed pou\u017eit\u00e9 ve studii bylo mal\u00e9 za\u0159\u00edzen\u00ed navr\u017een\u00e9 spole\u010dnost\u00ed na zak\u00e1zku podle v\u00fdrobn\u00edch pot\u0159eb, s maxim\u00e1ln\u00ed vstupn\u00ed kapacitou p\u0159ibli\u017en\u011b 1 kg. Maxim\u00e1ln\u00ed v\u00fdstupn\u00ed v\u00fdkon zdroje z\u00e1\u0159en\u00ed je 1000 W. Pou\u017e\u00edv\u00e1 speci\u00e1ln\u011b vyroben\u00e9 topn\u00e9 trubice z uhl\u00edkov\u00fdch vl\u00e1ken. B\u011bhem su\u0161en\u00ed lze intenzitu oza\u0159ov\u00e1n\u00ed regulovat zm\u011bnou vzd\u00e1lenosti mezi trubic\u00ed lampy a materi\u00e1lem. Horn\u00ed a doln\u00ed ventila\u010dn\u00ed za\u0159\u00edzen\u00ed slou\u017e\u00ed k odstran\u011bn\u00ed vlhkosti ze su\u0161ic\u00ed komory a k regulaci teploty uvnit\u0159, p\u0159i\u010dem\u017e rychlost odv\u00e1d\u011bn\u00e9ho vzduchu je 0,3-0,4 m\/s.<\/p>\n\n\n\n
Experiment zahrnoval r\u016fzn\u00e9 druhy zeleniny a ovoce, v\u010detn\u011b \u0161alv\u011bje, \u0161pen\u00e1tu, koriandru, okurek, mrkve, jablek, hru\u0161ek, hroznov\u00e9ho v\u00edna a melounu. Metoda su\u0161en\u00ed zahrnovala prvotn\u00ed omyt\u00ed surovin, odstran\u011bn\u00ed nepot\u0159ebn\u00fdch \u010d\u00e1st\u00ed, kr\u00e1jen\u00ed zrn a drcen\u00ed zeleniny. Suroviny se slupkou bylo nutn\u00e9 p\u0159ed kr\u00e1jen\u00edm oloupat. B\u011bhem pokusu byly nakr\u00e1jen\u00e9 suroviny rovnom\u011brn\u011b rozprost\u0159eny na t\u00e1c o tlou\u0161\u0165ce nep\u0159esahuj\u00edc\u00ed 5 cm. Hmotnost materi\u00e1l\u016f se b\u011bhem su\u0161en\u00ed pravideln\u011b m\u011b\u0159ila, dokud nebylo dosa\u017eeno po\u017eadovan\u00e9 vlhkosti. C\u00edlov\u00e1 vlhkost byla 16%-18% u ovoce a 4% u zeleniny.<\/p>\n\n\n\n
P\u0159i pou\u017eit\u00ed topn\u00fdch trubic z uhl\u00edkov\u00fdch vl\u00e1ken pro su\u0161en\u00ed ovoce a zeleniny klesl obsah vlhkosti na za\u010d\u00e1tku su\u0161en\u00ed velmi rychle. Zelenina obvykle ztratila asi 60% vlhkosti b\u011bhem 45 minut a v\u011bt\u0161ina vlhkosti byla z ovoce odstran\u011bna b\u011bhem 60 minut. Po dvou hodin\u00e1ch se rychlost dehydratace postupn\u011b sni\u017eovala jak u ovoce, tak u zeleniny, zat\u00edmco konven\u010dn\u00ed horkovzdu\u0161n\u00e9 su\u0161en\u00ed vykazovalo pomalej\u0161\u00ed pokles k\u0159ivky su\u0161en\u00ed a trvalo d\u00e9le, p\u0159i\u010dem\u017e u jablek to bylo p\u0159ibli\u017en\u011b 8 hodin.<\/p>\n\n\n\n
M\u011b\u0159en\u00edm rychlosti su\u0161en\u00ed materi\u00e1l\u016f, jako jsou jablka, hru\u0161ky, \u0161alv\u011bj, okurky a koriandr, bylo zji\u0161t\u011bno, \u017ee nejrychleji se su\u0161\u00ed pl\u00e1tky okurek, co\u017e souvis\u00ed s vlastnostmi materi\u00e1lu okurek. D\u00e1le n\u00e1sledovaly \u0161alv\u011bj, koriandr, jablka a hru\u0161ky. Jako kontrola slou\u017eila jablka su\u0161en\u00e1 v horkovzdu\u0161n\u00e9 su\u0161\u00e1rn\u011b s dobou su\u0161en\u00ed p\u0159ibli\u017en\u011b 8 hodin p\u0159i 70 \u00b0C. Srovn\u00e1vac\u00ed anal\u00fdza nutri\u010dn\u00edch slo\u017eek su\u0161en\u00fdch v\u00fdrobk\u016f uk\u00e1zala, \u017ee za\u0159\u00edzen\u00ed pou\u017e\u00edvalo teplotu ni\u017e\u0161\u00ed ne\u017e 50 \u00b0C, tud\u00ed\u017e byly \u017eiviny a chu\u0165 su\u0161en\u00fdch v\u00fdrobk\u016f dob\u0159e zachov\u00e1ny a m\u011bly dobr\u00e9 rehydrata\u010dn\u00ed vlastnosti, tak\u017ee byly vhodn\u00e9 pro pou\u017eit\u00ed v rychl\u00e9m ob\u010derstven\u00ed. Dal\u0161\u00ed anal\u00fdza nutri\u010dn\u00edch slo\u017eek su\u0161en\u00fdch pokusn\u00fdch v\u00fdrobk\u016f uk\u00e1zala, \u017ee vitamin C v su\u0161en\u00fdch \u0161alv\u011bj\u00edch byl p\u0159i pou\u017eit\u00ed infra\u010derven\u00e9ho su\u0161en\u00ed z velk\u00e9 \u010d\u00e1sti zachov\u00e1n, zat\u00edmco p\u0159i konven\u010dn\u00edm su\u0161en\u00ed hork\u00fdm vzduchem za vysok\u00fdch teplot do\u0161lo k \u00fapln\u00e9 ztr\u00e1t\u011b vitaminu C. U dal\u0161\u00edch prvk\u016f, jako je Ca, Fe a Zn, do\u0161lo k r\u016fzn\u00e9mu n\u00e1r\u016fstu ve srovn\u00e1n\u00ed s obdob\u00edm p\u0159ed su\u0161en\u00edm.<\/p>\n\n\n\n
P\u0159i pou\u017eit\u00ed topn\u00e9 trubky z uhl\u00edkov\u00fdch vl\u00e1ken<\/a> p\u0159i su\u0161en\u00ed ovocn\u00fdch a zeleninov\u00fdch pyr\u00e9 lze d\u00edky zvl\u00e1dnut\u00ed technik su\u0161en\u00ed, jako je teplota a \u010das, v r\u016fzn\u00e9 m\u00ed\u0159e zachovat v\u00fd\u017eivov\u00e9 slo\u017eky. Ze vzhledu produkt\u016f je patrn\u00e9, \u017ee chlorofyl, antokyany a karotenoidy v ovoci a zelenin\u011b jsou dob\u0159e zachov\u00e1ny. Su\u0161en\u00e9 pl\u00e1tky jablek a hru\u0161ek tak\u00e9 nevykazovaly \u017e\u00e1dn\u00e9 zuhelnat\u011bn\u00ed nebo ze\u017eloutnut\u00ed okraj\u016f a nebyla na nich patrn\u00e1 chu\u0165 pe\u010den\u00ed nebo du\u0161en\u00ed.<\/p>\n\n\n\n \u00da\u010dinky su\u0161en\u00ed n\u011bkter\u00fdch bobulovit\u00fdch plod\u016f, jako jsou hrozny, pomoc\u00ed infra\u010derven\u00e9ho z\u00e1\u0159en\u00ed v\u0161ak nebyly p\u0159\u00edli\u0161 jasn\u00e9, a\u010dkoli kr\u00e1jen\u00ed hrozn\u016f by mohlo zv\u00fd\u0161it \u00fa\u010dinnost su\u0161en\u00ed. Jeliko\u017e v\u0161ak hrozny nelze \u00fa\u010dinn\u011b su\u0161it na pl\u00e1tky, nejsou pro su\u0161en\u00ed pomoc\u00ed d\u00e1lkov\u00e9ho infra\u010derven\u00e9ho z\u00e1\u0159en\u00ed vhodn\u00e9. Zpracov\u00e1n\u00ed rozinek se vztahuje k technice su\u0161en\u00ed za vysok\u00fdch teplot a n\u00edzk\u00e9 vlhkosti na slunci pou\u017e\u00edvan\u00e9 v Sin-\u0165iangu, kter\u00e1 zde nen\u00ed podrobn\u011b pops\u00e1na. <\/p>\n\n\n\n Douf\u00e1me, \u017ee tento podrobn\u00fd pr\u016fzkum technologie su\u0161en\u00ed ovoce a zeleniny pomoc\u00ed d\u00e1lkov\u00e9ho infra\u010derven\u00e9ho z\u00e1\u0159en\u00ed byl pou\u010dn\u00fd. Ve spole\u010dnosti Global Quartz Tube se specializujeme na inovativn\u00ed \u0159e\u0161en\u00ed oh\u0159evu p\u0159izp\u016fsoben\u00e1 pro zv\u00fd\u0161en\u00ed efektivity v\u00fdroby. Dal\u0161\u00ed informace a dotazy naleznete na na\u0161ich str\u00e1nk\u00e1ch. webov\u00e1 str\u00e1nka<\/a> nebo n\u00e1s kontaktujte 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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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…","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\/3968","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=3968"}],"version-history":[{"count":2,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts\/3968\/revisions"}],"predecessor-version":[{"id":4293,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/posts\/3968\/revisions\/4293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/media\/3972"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/media?parent=3968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/categories?post=3968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/tags?post=3968"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/cs\/wp-json\/wp\/v2\/ppma_author?post=3968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}