<\/p>\n\n\n\n
\u010clanak \u201cUobi\u010dajene metode su\u0161enja vo\u0107a i povr\u0107a u industrijskoj proizvodnji i njihove prednosti i nedostaci<\/a>\u201dspominje upotrebu grija\u0107i elementi od karbonskih vlakana<\/a> za grijanje i su\u0161enje infracrvenim zra\u010denjem. Ova metoda ima nekoliko prednosti, kao \u0161to su kra\u0107e vrijeme su\u0161enja, ni\u017ea potro\u0161nja energije po jedinici i pobolj\u0161ana kvaliteta su\u0161enih proizvoda. Danas \u0107emo podijeliti detaljnije istra\u017eiva\u010dke nalaze o su\u0161enju vo\u0107a i povr\u0107a infracrvenim zra\u010denjem.<\/p>\n\n\n\n Prvo navedimo neke me\u0111unarodne istra\u017eiva\u010dke nalaze o infracrvenom ili dalekom infracrvenom su\u0161enju. Nowakova studija o su\u0161enju kri\u0161ki jabuke pokazala je da je, pod istim uvjetima su\u0161enja, infracrveno su\u0161enje skratilo vrijeme su\u0161enja za 50% u usporedbi sa su\u0161enjem vru\u0107im zrakom. Sandu je izvijestio da je pri temperaturi vru\u0107eg zraka od 250 \u00b0C toplinski protok konvekcijskog su\u0161enja 0,9\u20132,0 kW\/m2, dok je toplinski protok zra\u010denja 4,5\u201312 kW\/m2. Istra\u017eivanje Theriena tako\u0111er je pokazalo da je toplinski protok infracrvenog su\u0161enja 6\u201310 puta ve\u0107i nego kod su\u0161enja vru\u0107im zrakom, potvr\u0111uju\u0107i da je zagrijavanje infracrvenim zra\u010denjem znatno u\u010dinkovitije.<\/p>\n\n\n\n Nadalje, mnogi su znanstvenici otkrili da infracrveno su\u0161enje, ili kombinacija infracrvenih i drugih tehnologija su\u0161enja, mo\u017ee znatno smanjiti vrijeme su\u0161enja i potro\u0161nju energije za druge poljoprivredne proizvode. Afzalovo istra\u017eivanje pokazalo je da je kombiniranje daljinskog infracrvenog su\u0161enja s konvektivnim su\u0161enjem smanjilo vrijeme su\u0161enja je\u010dma za 60% i smanjilo potro\u0161nju elektri\u010dne energije za 40%-70%. Paakkonen je utvrdio da je su\u0161enje ru\u017emarina s udjela vlage od 60%-70% na 8% trajalo 24 sata kod su\u0161enja vru\u0107im zrakom, ali samo 3 sata kod infracrvenog su\u0161enja.<\/p>\n\n\n\n Osim pobolj\u0161anja iskori\u0161tenja energije i u\u010dinkovitosti su\u0161enja, istra\u017eivanja su tako\u0111er pokazala da kombiniranje infracrvenog ili dalekog infracrvenog su\u0161enja s su\u0161enjem vru\u0107im zrakom ili konvekcijskim su\u0161enjem mo\u017ee pobolj\u0161ati kvalitetu poljoprivrednih proizvoda, kao \u0161to su ve\u0107e zadr\u017eavanje hranjivih tvari, bolji izgled boje i svojstva rehidracije. Istra\u017eivanje Sakija o su\u0161enju mrkve i bundeva pokazalo je da infracrveno su\u0161enje ima manje gubitke vitamina C, \u03b2-karotena i tvari za okus. Paakkonenova studija o ruzmarinu pokazala je da je zadr\u017eavanje vitamina E u proizvodima su\u0161enim infracrvenom metodom bilo dvostruko ve\u0107e nego kod onih su\u0161enih toplim zrakom. Gabelova usporedna studija o su\u0161enju kolutova luka infracrvenom i toplom zrakom otkrila je da su su\u0161eni infracrvenom metodom bolje zadr\u017eali boju i arome.<\/p>\n\n\n\n Me\u0111utim, su\u0161enje infracrvenim ili daljinskim infracrvenim zra\u010denjem nije bez svojih nedostataka. Njegova penetracija zra\u010denja znatno je slabija u usporedbi s mikrovalnim zra\u010denjem, a sposobnost prodiranja ovisi o valnoj duljini infracrvene svjetlosti; kra\u0107e valne duljine imaju ja\u010di prodor i obrnuto. Me\u0111utim, apsorpcijski pojasevi pe\u010denih materijala uglavnom su u rasponu srednjih do dugih valnih duljina, \u0161to predstavlja kontradikciju. Stoga, kako bi se dodatno pobolj\u0161ala ukupna u\u010dinkovitost su\u0161enja, infracrveno su\u0161enje treba kombinirati s drugim tehnologijama su\u0161enja. Osim toga, neki su znanstvenici koristili metode prekidnog infracrvenog su\u0161enja kako bi ubla\u017eili problem slabe penetracije pri infracrvenom su\u0161enju, \u0161to predstavlja proboj i napredak u podru\u010dju su\u0161enja debljih materijala.<\/p>\n\n\n\n U industrijskim primjenama infracrvenog su\u0161enja potrebno je prvo provjeriti odgovaraju\u0107u udaljenost izme\u0111u materijala koji se su\u0161i i proizvoda. Ako je udaljenost prebliska, mo\u017ee do\u0107i do neujedna\u010denog su\u0161enja i lokalnog ugljenisanja u kasnijim fazama; ako je predaleko, smanjuje se apsorpcija energije infracrvenog zra\u010denja. Nadalje, ukupna brzina su\u0161enja i kona\u010dna to\u010dka su\u0161enja moraju se potvrditi tijekom faze pe\u010denja. Ovi parametri zahtijevaju kontinuirano prikupljanje podataka od strane poduze\u0107a kako bi se usavr\u0161ili parametri infracrvenog su\u0161enja za razli\u010dite proizvode. Stoga je odabir pravih grija\u0107ih cijevi od karbonskih vlakana, odgovaraju\u0107ih parametara su\u0161enja i tehnika predobrade poljoprivrednih proizvoda klju\u010dan za postizanje visokokvalitetnih proizvoda. Ti \u010dimbenici trebaju biti vo\u0111eni teorijom infracrvenog su\u0161enja i dodatno usavr\u0161eni kroz prakti\u010dnu primjenu i pobolj\u0161anja.<\/p>\n\n\n\n Istra\u017eite najsuvremenije tehnologije su\u0161enja s Global Quartz Tube, vode\u0107om tvrtkom u inovativnim infracrvenim rje\u0161enjima za su\u0161enje. Za vi\u0161e detalja o na\u0161im proizvodima i uslugama, posjetite na\u0161 web stranica<\/a> ili nas kontaktirajte putem e-po\u0161te na 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 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Casper","author_link":"https:\/\/globalquartztube.com\/hr\/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\/hr\/wp-json\/wp\/v2\/posts\/3958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/comments?post=3958"}],"version-history":[{"count":4,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/posts\/3958\/revisions"}],"predecessor-version":[{"id":4289,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/posts\/3958\/revisions\/4289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/media\/3967"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/media?parent=3958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/categories?post=3958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/tags?post=3958"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/hr\/wp-json\/wp\/v2\/ppma_author?post=3958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Istra\u017eiva\u010dki nalazi o infracrvenom i dalekom infracrvenom su\u0161enju<\/h2><\/div>\n\n\n\n
Pobolj\u0161anje kvalitete i u\u010dinkovitosti<\/h2><\/div>\n\n\n\n
Ograni\u010denja infracrvenog i dalekog infracrvenog su\u0161enja<\/h2><\/div>\n\n\n\n
Razmatranja za industrijsku primjenu<\/h2><\/div>\n\n\n\n