<\/p>\n\n\n\n
<\/p>\n\n\n\n
Tolimosios infraraudonosios spinduliuot\u0117s prietaisai naudoja strukt\u016brin\u0117s chemijos ir fotochemijos principus, kad suaktyvint\u0173 vaisiuose ir dar\u017eov\u0117se esan\u010dias vandens molekules ir sukelt\u0173 j\u0173 vibracij\u0105. Tai pakei\u010dia vandens molekuli\u0173 agregatin\u0119 b\u016bsen\u0105 ir kartu su \u0161ilumos spinduliavimu bei kitomis savyb\u0117mis palengvina dr\u0117gm\u0117s pa\u0161alinim\u0105 i\u0161 vaisi\u0173 ir dar\u017eovi\u0173, taip padidindama dehidratacijos efektyvum\u0105. Dehidratuoti vaisiai ir dar\u017eov\u0117s gerai i\u0161laiko savo pirmin\u0119 spalv\u0105, aromat\u0105 ir skon\u012f. Tolim\u0173j\u0173 infraraudon\u0173j\u0173 spinduli\u0173 d\u017eiovinimo technologijos privalumai: trumpas dehidratacijos laikas, stipri \u0161viesos skvarbos geba, geros med\u017eiag\u0173 rehidratacijos savyb\u0117s, paprastas valdymas, ma\u017eos energijos s\u0105naudos, neter\u0161iama aplinka ir nedidel\u0117s investicijos.<\/p>\n\n\n\n
Tyrime naudota \u012franga buvo nedidel\u0117s apimties \u012frenginys, kur\u012f pagal gamybos poreikius suprojektavo bendrov\u0117, o jo did\u017eiausias \u012f\u0117jimo paj\u0117gumas buvo apie 1 kg. Did\u017eiausia spinduliuot\u0117s \u0161altinio i\u0161\u0117jimo galia - 1000 W. Jame naudojami specialiai pagaminti anglies pluo\u0161to kaitinimo vamzdeliai. D\u017eiovinimo metu \u0161vitinimo intensyvum\u0105 galima reguliuoti kei\u010diant atstum\u0105 tarp lempos vamzd\u017eio ir med\u017eiagos. Dr\u0117gmei i\u0161 d\u017eiovinimo kameros pa\u0161alinti ir temperat\u016brai viduje reguliuoti naudojami vir\u0161utin\u0117s ir apatin\u0117s ventiliacijos \u012ftaisai, i\u0161traukiamo oro greitis - 0,3-0,4 m\/s.<\/p>\n\n\n\n
Eksperimente buvo naudojamos \u012fvairios dar\u017eov\u0117s ir vaisiai, \u012fskaitant svog\u016bnus, \u0161pinatus, kalendras, agurkus, morkas, obuolius, kriau\u0161es, vynuoges ir kantalupas. D\u017eiovinimo metodas ap\u0117m\u0117 \u017ealiav\u0173 plovim\u0105, nereikaling\u0173 dali\u0173 pa\u0161alinim\u0105, gr\u016bd\u0173 pjaustym\u0105 ir dar\u017eovi\u0173 smulkinim\u0105. Prie\u0161 pjaustym\u0105 reik\u0117jo nulupti \u017ealiavas su odele. Eksperimento metu supjaustytos med\u017eiagos buvo tolygiai paskirstytos ant pad\u0117klo ne storesniu kaip 5 cm storiu. D\u017eiovinimo metu periodi\u0161kai buvo matuojamas med\u017eiag\u0173 svoris, kol buvo pasiektas norimas dr\u0117gnumas. Siektinas dr\u0117gm\u0117s kiekis buvo 16%-18% vaisiams ir 4% dar\u017eov\u0117ms.<\/p>\n\n\n\n
Naudojant anglies pluo\u0161to kaitinimo vamzd\u017eius vaisiams ir dar\u017eov\u0117ms d\u017eiovinti, dr\u0117gm\u0117s kiekis d\u017eiovinimo prad\u017eioje labai greitai suma\u017e\u0117davo. Dar\u017eov\u0117s paprastai per 45 minutes netekdavo apie 60% dr\u0117gm\u0117s, o did\u017eioji dalis dr\u0117gm\u0117s i\u0161 vaisi\u0173 buvo pa\u0161alinta per 60 minu\u010di\u0173. Po dviej\u0173 valand\u0173 tiek vaisi\u0173, tiek dar\u017eovi\u0173 dehidratacijos greitis palaipsniui ma\u017e\u0117jo, o \u012fprastinio d\u017eiovinimo kar\u0161tu oru kreiv\u0117 ma\u017e\u0117jo l\u0117\u010diau ir truko ilgiau - obuoliams d\u017eiovinti prireik\u0117 ma\u017edaug 8 valand\u0173.<\/p>\n\n\n\n
I\u0161matavus toki\u0173 med\u017eiag\u0173 kaip obuoliai, kriau\u0161\u0117s, svog\u016bnai, agurkai ir kalendros d\u017eiovinimo greit\u012f, nustatyta, kad grie\u017ein\u0117liais supjaustyti agurkai d\u017ei\u016bvo grei\u010diausiai, o tai susij\u0119 su agurk\u0173 med\u017eiagos savyb\u0117mis. Toliau sek\u0117 svog\u016bnai, kalendros, obuoliai ir kriau\u0161\u0117s. Obuoliai, d\u017eiovinti kar\u0161to oro orkait\u0117je, buvo naudojami kaip kontrolinis variantas, o j\u0173 d\u017eiovinimo trukm\u0117 70 \u00b0C temperat\u016broje buvo apie 8 val. Atlikus d\u017eiovint\u0173 produkt\u0173 maistini\u0173 komponent\u0173 lyginam\u0105j\u0105 analiz\u0119 paai\u0161k\u0117jo, kad \u012frangoje buvo naudojama \u017eemesn\u0117 nei 50 \u00b0C temperat\u016bra, tod\u0117l d\u017eiovint\u0173 produkt\u0173 maistin\u0117s med\u017eiagos ir skonis buvo gerai i\u0161saugoti, jie pasi\u017eym\u0117jo geromis rehidratacijos savyb\u0117mis, tod\u0117l buvo tinkami naudoti greitojo maisto pramon\u0117je. Atlikus tolesn\u0119 d\u017eiovint\u0173 eksperimentini\u0173 produkt\u0173 maistini\u0173 komponent\u0173 analiz\u0119 paai\u0161k\u0117jo, kad vitaminas C d\u017eiovintuose lai\u0161kiniuose svog\u016bnuose daugiausia i\u0161liko d\u017eiovinant infraraudonaisiais spinduliais, o \u012fprastai d\u017eiovinant kar\u0161tu oru auk\u0161toje temperat\u016broje buvo visi\u0161kai prarastas vitaminas C. Kit\u0173 element\u0173, pavyzd\u017eiui, Ca, Fe ir Zn, kiekis, palyginti su kiekiu prie\u0161 d\u017eiovinim\u0105, padid\u0117jo nevienodai.<\/p>\n\n\n\n
Naudojant anglies pluo\u0161to \u0161ildymo vamzd\u017eiai<\/a> d\u017eiovinant vaisi\u0173 ir dar\u017eovi\u0173 tyres, maistines sudedam\u0105sias dalis galima i\u0161saugoti \u012fvairiu mastu, pasirinkus d\u017eiovinimo b\u016bdus, pvz., temperat\u016br\u0105 ir laik\u0105. I\u0161 produkt\u0173 i\u0161vaizdos matyti, kad vaisi\u0173 ir dar\u017eovi\u0173 chlorofilas, antocianinai ir karotinoidai gerai i\u0161silaiko. D\u017eiovint\u0173 obuoli\u0173 ir kriau\u0161i\u0173 skiltel\u0117se taip pat nesimat\u0117 kra\u0161t\u0173 apangl\u0117jimo ar pageltimo, nebuvo jau\u010diamas kepimo ar garinimo skonis.<\/p>\n\n\n\n Ta\u010diau kai kuri\u0173 uogini\u0173 vaisi\u0173, pavyzd\u017eiui, vynuogi\u0173, d\u017eiovinimo tolimaisiais infraraudonaisiais spinduliais poveikis nebuvo labai ai\u0161kus, nors vynuogi\u0173 pjaustymas grie\u017ein\u0117liais gal\u0117t\u0173 padidinti d\u017eiovinimo efektyvum\u0105. Ta\u010diau kadangi vynuogi\u0173 negalima veiksmingai d\u017eiovinti grie\u017ein\u0117liais, jos netinka d\u017eiovinti tolimosios infraraudonosios spinduliuot\u0117s priemon\u0117mis. Razin\u0173 apdorojimas siejamas su Sindziange naudojamu auk\u0161tos temperat\u016bros ir ma\u017eo dr\u0117gnumo d\u017eiovinimo saul\u0117je metodu, kuris \u010dia n\u0117ra i\u0161samiai apra\u0161ytas. <\/p>\n\n\n\n Tikim\u0117s, kad \u0161is i\u0161samus vaisi\u0173 ir dar\u017eovi\u0173 d\u017eiovinimo tolimaisiais infraraudonaisiais spinduliais technologijos tyrimas buvo informatyvus. \"Global Quartz Tube\" specializuojam\u0117s inovatyvi\u0173 \u0161ildymo sprendim\u0173, pritaikyt\u0173 gamybos efektyvumui didinti, srityje. Nor\u0117dami gauti daugiau informacijos ir u\u017eklaus\u0173, apsilankykite m\u016bs\u0173 Interneto svetain\u0117<\/a> arba susisiekite su mumis el 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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