<\/p>\n\n\n\n
<\/p>\n\n\n\n
Kaug-infrapunaseadmed kasutavad struktuurikeemia ja fotokeemia p\u00f5him\u00f5tteid, et aktiveerida vee molekule puu- ja k\u00f6\u00f6giviljades, mis paneb need vibreerima. See muudab veemolekulide agregaatolekut, kombineerides samal ajal soojuskiirgust ja muid omadusi, et h\u00f5lbustada niiskuse eemaldamist puu- ja k\u00f6\u00f6giviljadest, suurendades seel\u00e4bi kuivatamise t\u00f5husust. Deh\u00fcdreeritud puu- ja k\u00f6\u00f6giviljad s\u00e4ilitavad h\u00e4sti oma algse v\u00e4rvi, l\u00f5hna ja maitse. Kaug-infrapunakuivatustehnoloogia eelised on l\u00fchike kuivatusaeg, tugev valguse l\u00e4bitungimise v\u00f5ime, materjalide head reh\u00fcdreerimisomadused, lihtne t\u00f6\u00f6, madal energiakulu, reostuse puudumine ja madalad investeeringud.<\/p>\n\n\n\n
Uuringus kasutatud seade oli v\u00e4ikesem\u00f5\u00f5tmeline seade, mille \u00fcks ettev\u00f5te oli spetsiaalselt projekteerinud vastavalt tootmisvajadustele ja mille maksimaalne sisendv\u00f5imsus oli umbes 1 kg. Kiirgusallika maksimaalne v\u00e4ljundv\u00f5imsus on 1000 W. See kasutab spetsiaalselt valmistatud s\u00fcsinikkiust k\u00fcttetorusid. Kuivatamise ajal saab kiirguse intensiivsust reguleerida, muutes lambitoru ja materjali vahelist kaugust. Kuivatuskambrist niiskuse eemaldamiseks ja sisemise temperatuuri reguleerimiseks kasutatakse \u00fclemist ja alumist ventilatsiooniseadet, mille v\u00e4ljapuhke\u00f5hu kiirus on 0,3-0,4m\/s.<\/p>\n\n\n\n
Eksperiment h\u00f5lmas erinevaid k\u00f6\u00f6givilju ja puuvilju, sealhulgas sibulat, spinatit, koriandrit, kurki, porgandeid, \u00f5unu, pirne, viinamarju ja melonit. Kuivatusmeetod h\u00f5lmas esialgu tooraine pesemist, mittevajalike osade eemaldamist, terade t\u00fckeldamist ja k\u00f6\u00f6giviljade peenestamist. Kooritud materjalid tuli enne viilutamist koorida. Katse k\u00e4igus jaotati l\u00f5igatud materjalid \u00fchtlaselt kandikule, mille paksus ei \u00fcletanud 5 cm. Kuivatamise ajal m\u00f5\u00f5deti perioodiliselt materjalide kaalu, kuni saavutati soovitud niiskusesisaldus. Eesm\u00e4rkniiskusesisaldus oli puuviljade puhul 16%-18% ja k\u00f6\u00f6giviljade puhul 4%.<\/p>\n\n\n\n
Kasutades puu- ja k\u00f6\u00f6giviljade kuivatamiseks s\u00fcsinikkiust soojendustorusid, langes niiskusesisaldus kuivatamise alguses v\u00e4ga kiiresti. K\u00f6\u00f6giviljad kaotasid tavaliselt umbes 60% niiskust 45 minuti jooksul ja suurem osa niiskusest eemaldati puuviljadest 60 minuti jooksul. P\u00e4rast kahte tundi v\u00e4henes nii puu- kui ka k\u00f6\u00f6giviljade kuivatamise kiirus j\u00e4rk-j\u00e4rgult, samas kui tavap\u00e4rase kuuma\u00f5hukuivatuse puhul oli kuivatusk\u00f5vera langus aeglasem ja kestis kauem, kusjuures \u00f5unte puhul kulus selleks umbes 8 tundi.<\/p>\n\n\n\n
M\u00f5\u00f5tes selliste materjalide nagu \u00f5unad, pirnid, sibulad, kurgid ja koriander kuivamiskiirust, leiti, et k\u00f5ige kiiremini kuivasid viilutatud kurgid, mis on seotud kurgi materjaliomadustega. J\u00e4rgnesid lehtpeenrad, koriander, \u00f5unad ja pirnid. Kontrollina kasutati kuuma\u00f5huahjus kuivatatud \u00f5unu, mille kuivamisaeg 70 \u00b0C juures oli umbes 8 tundi. Kuivatatud toodete toitainekomponentide v\u00f5rdlev anal\u00fc\u00fcs n\u00e4itas, et seadmetes kasutati temperatuuri alla 50 \u00b0C, mist\u00f5ttu kuivatatud toodete toitained ja maitse j\u00e4id h\u00e4sti alles ning neil olid head reh\u00fcdreerimisomadused, mist\u00f5ttu nad sobisid kasutamiseks kiirtoidut\u00f6\u00f6stuses. Kuivatatud katsetoodete toitaineliste komponentide edasine anal\u00fc\u00fcs n\u00e4itas, et kuivatatud sibulate C-vitamiin s\u00e4ilib suures osas infrapunakuivatuse abil, samas kui tavap\u00e4rane kuuma\u00f5hukuivatus k\u00f5rgel temperatuuril p\u00f5hjustas C-vitamiini t\u00e4ieliku kadumise. Muude elementide, nagu Ca, Fe ja Zn, sisaldus suurenes erinevalt v\u00f5rreldes kuivatamise eelsete elementidega.<\/p>\n\n\n\n
Kasutades s\u00fcsinikkiust k\u00fcttetorud<\/a> puu- ja k\u00f6\u00f6giviljap\u00fcreede kuivatamisel saab toitev\u00e4\u00e4rtuslikke komponente s\u00e4ilitada erineval m\u00e4\u00e4ral, kui kasutada kuivatustehnikaid, n\u00e4iteks temperatuuri ja aega. Toodete v\u00e4limuse j\u00e4rgi on n\u00e4ha, et puu- ja k\u00f6\u00f6giviljade klorof\u00fcll, antots\u00fcaniinid ja karotenoidid on h\u00e4sti s\u00e4ilinud. Kuivatatud \u00f5unte ja pirnide viilud ei n\u00e4idanud ka servade s\u00f6estumist ega kollaseks muutumist, samuti puudus k\u00fcpsetamise v\u00f5i aurutamise maitse.<\/p>\n\n\n\n M\u00f5nede marjade, n\u00e4iteks viinamarjade kuivatamise m\u00f5ju infrapunaga ei olnud siiski v\u00e4ga selge, kuigi viinamarjade t\u00fckeldamine v\u00f5ib parandada kuivatamise t\u00f5husust. Kuna viinamarju ei saa aga t\u00f5husalt kuivatada viilutatult, ei sobi need kauginfrapunakiirgusega kuivatamiseks. Rosinate t\u00f6\u00f6tlemisel viidatakse Xinjiangis kasutatavale k\u00f5rge temperatuuri ja madala \u00f5huniiskusega p\u00e4ikesekuivatustehnikale, mida siinkohal ei kirjeldata \u00fcksikasjalikult. <\/p>\n\n\n\n Loodame, et see \u00fcksikasjalik \u00fclevaade puu- ja k\u00f6\u00f6giviljade kauginfrapunakuivatustehnoloogiast on olnud informatiivne. Global Quartz Tube on spetsialiseerunud uuenduslikele soojenduslahendustele, mis on kohandatud tootmise t\u00f5hususe suurendamiseks. Lisateabe saamiseks ja p\u00e4ringute tegemiseks k\u00fclastage palun meie veebisaiti veebisait<\/a> v\u00f5i v\u00f5tke meiega \u00fchendust aadressil 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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