<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fjerninfrar\u00f8de enheder udnytter principper for strukturel kemi og fotokemi til at aktivere vandmolekyler i frugt og gr\u00f8ntsager og f\u00e5 dem til at vibrere. Det \u00e6ndrer vandmolekylernes aggregeringstilstand, samtidig med at varmestr\u00e5ling og andre egenskaber g\u00f8r det lettere at fjerne fugt fra frugterne og gr\u00f8ntsagerne og dermed forbedre dehydreringseffektiviteten. Dehydrerede frugter og gr\u00f8ntsager er i stand til at bevare deres oprindelige farve, aroma og smag. Fordelene ved fjerninfrar\u00f8d t\u00f8rreteknologi omfatter kort dehydreringstid, st\u00e6rk lysindtr\u00e6ngningsevne, gode rehydreringsegenskaber for materialer, enkel betjening, lavt energiforbrug, ingen forurening og lave investeringer.<\/p>\n\n\n\n
Det udstyr, der blev brugt i unders\u00f8gelsen, var en lille enhed, der var specialdesignet af en virksomhed i henhold til produktionsbehov, med en maksimal inputkapacitet p\u00e5 ca. 1 kg. Str\u00e5lingskildens maksimale udgangseffekt er 1000W. Den bruger specielt fremstillede kulfibervarmer\u00f8r. Under t\u00f8rringen kan bestr\u00e5lingsintensiteten justeres ved at variere afstanden mellem lamper\u00f8ret og materialet. De \u00f8vre og nedre ventilationsanordninger bruges til at fjerne fugt fra t\u00f8rrekammeret og justere temperaturen indeni med en udbl\u00e6sningshastighed p\u00e5 0,3-0,4m\/s.<\/p>\n\n\n\n
Eksperimentet omfattede forskellige gr\u00f8ntsager og frugter, herunder for\u00e5rsl\u00f8g, spinat, koriander, agurker, guler\u00f8dder, \u00e6bler, p\u00e6rer, vindruer og cantaloup. T\u00f8rringsmetoden involverede f\u00f8rst vask af r\u00e5varerne, fjernelse af un\u00f8dvendige dele, snitning af korn og strimling af gr\u00f8ntsager. Materialer med skind skulle skr\u00e6lles, f\u00f8r de blev sk\u00e5ret i skiver. Under fors\u00f8get blev de udsk\u00e5rne materialer j\u00e6vnt fordelt p\u00e5 bakken med en tykkelse, der ikke oversteg 5 cm. Materialernes v\u00e6gt blev m\u00e5lt med j\u00e6vne mellemrum under t\u00f8rringsprocessen, indtil det \u00f8nskede fugtindhold var n\u00e5et. M\u00e5lfugtindholdet var 16%-18% for frugt og 4% for gr\u00f8ntsager.<\/p>\n\n\n\n
Ved at bruge kulfibervarmer\u00f8r til t\u00f8rring af frugt og gr\u00f8ntsager faldt fugtindholdet meget hurtigt i begyndelsen af t\u00f8rringen. Gr\u00f8ntsager mistede typisk omkring 60% fugt inden for 45 minutter, og det meste af fugten blev fjernet fra frugt inden for 60 minutter. Efter to timer faldt dehydreringshastigheden gradvist for b\u00e5de frugt og gr\u00f8ntsager, mens konventionel varmluftt\u00f8rring viste et langsommere fald i t\u00f8rringskurven og tog l\u00e6ngere tid, hvor \u00e6bler kr\u00e6vede ca. 8 timer.<\/p>\n\n\n\n
Ved at m\u00e5le t\u00f8rringshastigheden for materialer som \u00e6bler, p\u00e6rer, for\u00e5rsl\u00f8g, agurker og koriander fandt man ud af, at agurker i skiver t\u00f8rrede hurtigst, hvilket h\u00e6nger sammen med agurkernes materialeegenskaber. Dern\u00e6st kom for\u00e5rsl\u00f8g, koriander, \u00e6bler og p\u00e6rer. \u00c6bler t\u00f8rret i en varmluftsovn fungerede som kontrol med en t\u00f8rretid p\u00e5 ca. 8 timer ved 70 \u00b0C. En sammenlignende analyse af de ern\u00e6ringsm\u00e6ssige komponenter i de t\u00f8rrede produkter viste, at udstyret brugte en temperatur p\u00e5 under 50 \u00b0C, og derfor var de t\u00f8rrede produkters n\u00e6ringsstoffer og smag godt bevaret, og de havde gode rehydreringsegenskaber, hvilket gjorde dem velegnede til brug i fastfood-industrien. Yderligere analyse af de ern\u00e6ringsm\u00e6ssige komponenter i de t\u00f8rrede fors\u00f8gsprodukter viste, at C-vitaminet i t\u00f8rrede for\u00e5rsl\u00f8g stort set blev bevaret ved hj\u00e6lp af infrar\u00f8d t\u00f8rring, mens konventionel varmluftt\u00f8rring ved h\u00f8je temperaturer resulterede i et totalt tab af C-vitamin. For andre elementer som Ca, Fe og Zn var der en varierende stigning sammenlignet med f\u00f8r t\u00f8rring.<\/p>\n\n\n\n
N\u00e5r du bruger Varmer\u00f8r af kulfiber<\/a> Ved t\u00f8rring af frugt- og gr\u00f8ntsagspureer kan de ern\u00e6ringsm\u00e6ssige komponenter bevares i forskellig grad ved at beherske t\u00f8rringsteknikker som temperatur og tid. Ud fra produkternes udseende kan man se, at klorofyl, anthocyaniner og carotenoider i frugt og gr\u00f8ntsager er velbevarede. De t\u00f8rrede \u00e6ble- og p\u00e6reskiver havde heller ikke nogen forkullede eller gulnede kanter, og de smagte ikke af bagning eller dampning.<\/p>\n\n\n\n Effekterne af at t\u00f8rre nogle b\u00e6rfrugter som vindruer med infrar\u00f8d str\u00e5ling var dog ikke s\u00e6rlig tydelige, selvom det at sk\u00e6re vindruerne i skiver kunne forbedre t\u00f8rreeffektiviteten. Men da druer ikke kan t\u00f8rres effektivt i skiver, er de ikke egnede til t\u00f8rring med fjerninfrar\u00f8d str\u00e5ling. Behandlingen af rosiner henviser til den solt\u00f8rringsteknik med h\u00f8j temperatur og lav luftfugtighed, der anvendes i Xinjiang, og som ikke beskrives n\u00e6rmere her. <\/p>\n\n\n\n Vi h\u00e5ber, at denne detaljerede udforskning af fjerninfrar\u00f8d t\u00f8rreteknologi til frugt og gr\u00f8nt har v\u00e6ret informativ. Hos Global Quartz Tube har vi specialiseret os i innovative varmel\u00f8sninger, der er skr\u00e6ddersyet til at forbedre produktionseffektiviteten. For mere information og foresp\u00f8rgsler, bes\u00f8g venligst vores internet side<\/a> eller kontakt os p\u00e5 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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