Seafood Drying with Carbon Fiber Infrared Heating Tubes

Carbon fiber infrared heating tubes, as a new product introduced in recent years, have yet to be widely adopted in many fields due to inertia and reluctance among equipment manufacturers to explore new technologies. Currently, tungsten wire infrared heating tubes are predominantly used in agricultural product dryers, followed by traditional resistance wire heating tubes, with carbon fiber infrared heating tubes ranking third or fourth. The acceptance of a new product in the market typically requires time, ranging from one to ten years, but a product with advantages is bound to gain recognition sooner or later.

Heating and drying are indispensable processes across various industrial productions, constituting a major portion of energy consumption, similar to residential heating and cooking, consuming a significant amount of energy. According to data from relevant departments, the energy used annually for drying accounts for 10%-15% of the national consumption. Reducing this energy consumption could accelerate national efforts in energy conservation and emission reduction. Therefore, adopting new heating tube technologies that are energy-efficient and offer superior heating effects becomes a crucial initiative for many equipment manufacturers’ renovations and innovations.

Modern drying technologies such as infrared radiation, ultraviolet light, high-frequency electromagnetic induction, and microwave heating significantly improve heating efficiency compared to traditional methods like combustion heating and hot air circulation. The heating theory model of carbon fiber infrared heating tubes has emerged in response to these advancements.

The heating principle involves emitting far-infrared rays through an infrared emitter, which are absorbed to induce molecular resonance within materials, thereby heating or drying them. This technology boasts advantages such as high efficiency, low energy consumption, compact size, simple control, and minimal investment. Consequently, infrared heating technology has garnered favor among numerous large enterprises and equipment manufacturers both domestically and internationally. In recent years, the agricultural product processing industry has gradually begun to trial carbon fiber infrared heating tubes. Years of practice have demonstrated that infrared heating technology can save up to 30% of electrical energy compared to traditional heating methods, halve heating times, and reduce space occupancy by approximately 30%.

Given its successful application in agricultural product drying, infrared heating technology holds potential for similar effectiveness in seafood production. Common dried seafood products include salted fish, shrimp skins, dried scallops, dried abalone, seaweed, and more, all of which require drying processes. In coastal areas, solar energy is often utilized for drying seafood, despite its environmental friendliness, it suffers from low efficiency and susceptibility to weather conditions such as typhoons or rainy seasons. Therefore, employing drying machines for seafood is not only necessary but also essential for industrializing seafood processing. By using drying machines, seafood spoilage and losses due to weather can be prevented, labor intensity reduced, and product quality enhanced (improving the appearance of seafood products).

Using carbon fiber infrared heating tubes for seafood drying allows far-infrared rays to penetrate the seafood, effectively preventing external scorching and internal burning issues often associated with traditional resistance wire heating tubes. With high heating efficiency, these tubes effectively reduce oxidation of high-quality seafood internals, thereby preserving nutritional content and enhancing edible texture.

Given the diverse types of seafood and varied drying equipment styles, one might wonder if carbon fiber heating tubes can meet various equipment requirements. The answer is affirmative. With advancing technology, the processing of quartz tubes can now meet all customer demands for irregular-shaped heating tubes, including circular, square, semicircular (C-shaped), W-shaped, U-shaped, and other configurations that can be drawn on paper. However, the design of irregular heating tubes must consider the distance between seafood and heating tubes and the baking temperature required for different seafood types. Therefore, equipment manufacturers need to conduct numerous trials and experiments. The future prospects for carbon fiber infrared heating tubes in the seafood drying industry are promising.

Explore the promising application of carbon fiber infrared heating tubes in seafood drying with GlobalQT. Contact us at contact@globalquartztube.com for more information.