<\/p>\n\n\n\n
<\/p>\n\n\n\n
Ure\u0111aji za dalekoinfracrveno su\u0161enje koriste principe strukturne kemije i fotokemije za aktiviranje molekula vode unutar vo\u0107a i povr\u0107a, uzrokuju\u0107i njihovu vibraciju. To mijenja agregacijsko stanje molekula vode, istovremeno kombiniraju\u0107i toplinsko zra\u010denje i druga svojstva kako bi se olak\u0161alo uklanjanje vlage iz vo\u0107a i povr\u0107a, \u010dime se pove\u0107ava u\u010dinkovitost dehidracije. Dehidrirano vo\u0107e i povr\u0107e mo\u017ee dobro zadr\u017eati svoju izvornu boju, aromu i okus. Prednosti tehnologije su\u0161enja dalekog infracrvenog zra\u010denja uklju\u010duju kratko vrijeme dehidracije, sna\u017enu sposobnost prodiranja svjetlosti, dobra svojstva rehidracije materijala, jednostavno rukovanje, nisku potro\u0161nju energije, odsutnost one\u010di\u0161\u0107enja i nisku investiciju.<\/p>\n\n\n\n
Oprema kori\u0161tena u studiji bila je ure\u0111aj malog opsega, posebno dizajniran od strane tvrtke prema proizvodnim potrebama, s maksimalnim ulaznim kapacitetom od oko 1 kg. Maksimalna izlazna snaga izvora zra\u010denja iznosi 1000 W. Koristi posebno izra\u0111ene grija\u0107e cijevi od karbonskih vlakana. Tijekom su\u0161enja intenzitet zra\u010denja mo\u017ee se podesiti promjenom udaljenosti izme\u0111u cijevi lampe i materijala. Gornji i donji ventilacijski ure\u0111aji slu\u017ee za uklanjanje vlage iz komore za su\u0161enje i pode\u0161avanje unutarnje temperature, s brzinom ispu\u0161tenog zraka od 0,3\u20130,4 m\/s.<\/p>\n\n\n\n
Eksperiment je uklju\u010divao razno povr\u0107e i vo\u0107e, uklju\u010duju\u0107i mladi luk, \u0161pinat, korijander, krastavce, mrkvu, jabuke, kru\u0161ke, gro\u017e\u0111e i dinje. Metoda su\u0161enja uklju\u010divala je pranje sirovina, uklanjanje nepotrebnih dijelova, rezanje \u017eitarica i sjeckanje povr\u0107a. Materijali s korom zahtijevali su guljenje prije rezanja. Tijekom eksperimenta, narezani materijali ravnomjerno su raspore\u0111eni na pladnju s debljinom koja ne prelazi 5 cm. Te\u017eina materijala periodi\u010dno se mjerila tijekom procesa su\u0161enja dok se nije postigao \u017eeljeni udio vlage. Ciljani udio vlage iznosio je 16%\u201318% za vo\u0107e i 4% za povr\u0107e.<\/p>\n\n\n\n
Kori\u0161tenjem grija\u0107ih cijevi od karbonskih vlakana za su\u0161enje vo\u0107a i povr\u0107a, sadr\u017eaj vlage je na po\u010detku su\u0161enja vrlo brzo opadao. Povr\u0107e je obi\u010dno izgubilo oko 60% vlage u roku od 45 minuta, a ve\u0107ina vlage iz vo\u0107a uklonjena je u roku od 60 minuta. Nakon dva sata brzina dehidracije postupno se smanjivala i za vo\u0107e i za povr\u0107e, dok je konvencionalno su\u0161enje vru\u0107im zrakom pokazalo sporiji pad na krivulji su\u0161enja i trajalo dulje, pri \u010demu su jabuke zahtijevale oko 8 sati.<\/p>\n\n\n\n
Mjerenjem brzine su\u0161enja materijala kao \u0161to su jabuke, kru\u0161ke, mladi luk, krastavci i korijander utvr\u0111eno je da se najbr\u017ee su\u0161e narezani krastavci, \u0161to je povezano s materijalnim svojstvima krastavaca. Slijedili su mladi luk, korijander, jabuke i kru\u0161ke. Jabuke su\u0161ene u pe\u0107nici na topli zrak slu\u017eile su kao kontrola, s vremenom su\u0161enja od oko 8 sati na 70 \u00b0C. Pore\u0111na analiza nutritivnih sastojaka suhih proizvoda pokazala je da je oprema koristila temperaturu ispod 50 \u00b0C, stoga su hranjive tvari i okus suhih proizvoda dobro o\u010duvani, a imali su i dobra svojstva rehidracije, \u0161to ih \u010dini pogodnima za upotrebu u industriji brze hrane. Daljnja analiza nutritivnih sastojaka suhih eksperimentalnih proizvoda otkrila je da je vitamin C u su\u0161enom mladom luka u velikoj mjeri sa\u010duvan primjenom infracrvenog su\u0161enja, dok je konvencionalno su\u0161enje vru\u0107im zrakom na visokim temperaturama rezultiralo potpunim gubitkom vitamina C. Kod drugih elemenata poput Ca, Fe i Zn zabilje\u017een je razli\u010dit porast u usporedbi s prije su\u0161enja.<\/p>\n\n\n\n
Prilikom kori\u0161tenja grija\u0107i elementi od karbonskih vlakana<\/a> Pri su\u0161enju vo\u0107nih i povrtnih pireja nutritivne komponente mogu se sa\u010duvati u razli\u010ditim stupnjevima ovladavanjem tehnikama su\u0161enja, poput temperature i vremena. Prema izgledu proizvoda mo\u017ee se vidjeti da su klorofil, antocijani i karotenoidi u vo\u0107u i povr\u0107u dobro o\u010duvani. Su\u0161ene kri\u0161ke jabuka i kru\u0161aka tako\u0111er nisu pokazale nikakvo pjeganje rubova niti po\u017eutjelu boju, a nije bilo ni okusa pe\u010denja ili kuhanja na pari.<\/p>\n\n\n\n Me\u0111utim, u\u010dinci su\u0161enja nekih bobi\u010dastih plodova, poput gro\u017e\u0111a, daljinskim infracrvenim zra\u010denjem nisu bili sasvim jasni, iako rezanje gro\u017e\u0111a na plo\u0161ke mo\u017ee pobolj\u0161ati u\u010dinkovitost su\u0161enja. Me\u0111utim, budu\u0107i da se gro\u017e\u0111e ne mo\u017ee u\u010dinkovito su\u0161iti u plo\u0161kama, ono nije pogodno za su\u0161enje daljinskim infracrvenim zra\u010denjem. Prerada gro\u017e\u0111ica odnosi se na tehniku su\u0161enja na suncu pri visokim temperaturama i niskoj vla\u017enosti koja se primjenjuje u Xinjiangu, a koja ovdje nije detaljno opisana. <\/p>\n\n\n\n Nadamo se da vam je ovo detaljno istra\u017eivanje tehnologije su\u0161enja u dalekom infracrvenom podru\u010dju za vo\u0107e i povr\u0107e bilo informativno. U Global Quartz Tubeu specijalizirani smo za inovativna rje\u0161enja za grijanje prilago\u0111ena pobolj\u0161anju u\u010dinkovitosti proizvodnje. Za vi\u0161e informacija i upita posjetite na\u0161u web stranica<\/a> ili nas kontaktirajte 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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