炭素繊維赤外線加熱管による魚介類の乾燥

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.

加熱と乾燥は、様々な工業生産において不可欠なプロセスであり、エネルギー消費の大部分を占めており、住宅の暖房や調理と同様、大量のエネルギーを消費している。関連部門のデータによると、乾燥に使用される年間エネルギーは、全国消費量の10%-15%を占めている。このエネルギー消費を削減することは、省エネルギーと排出削減における国家的取り組みを加速させる可能性がある。したがって、エネルギー効率に優れ、優れた加熱効果を提供する新しい加熱管技術を採用することは、多くの機器メーカーの改築や技術革新にとって極めて重要な取り組みとなる。

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 炭素繊維赤外線暖房管 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 炭素繊維赤外線暖房管. 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%.

農産物の乾燥に成功した赤外線加熱技術は、水産物の生産にも同様の効果が期待できる。一般的な水産物乾燥製品には、塩辛、エビの皮、干し貝柱、干しアワビ、海藻などがあり、いずれも乾燥工程が必要である。沿岸地域では、水産物の乾燥に太陽エネルギーが利用されることが多いが、環境に優しい反面、効率が低く、台風や梅雨などの天候に左右されやすいという問題がある。そのため、水産物加工を工業化するためには、水産物乾燥機の導入が必要不可欠である。乾燥機を使用することで、天候による魚介類の腐敗やロスを防ぎ、労働力を削減し、製品の品質を向上させることができる。

使用 炭素繊維赤外線暖房管 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 カーボンファイバーヒーティングチューブ 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 炭素繊維赤外線暖房管 in seafood drying with GlobalQT. Contact us at お問い合わせ をご覧ください。