<\/p>\n\n\n\n
<\/p>\n\n\n\n
T\u0101lo infrasarkano staru ier\u012bc\u0113s tiek izmantoti struktur\u0101l\u0101s \u0137\u012bmijas un foto\u0137\u012bmijas principi, lai aktiviz\u0113tu \u016bdens molekulas aug\u013cos un d\u0101rze\u0146os, izraisot to vibr\u0101ciju. Tas maina \u016bdens molekulu agreg\u0101cijas st\u0101vokli, vienlaikus apvienojot siltuma starojumu un citas \u012bpa\u0161\u012bbas, lai veicin\u0101tu mitruma izvad\u012b\u0161anu no aug\u013ciem un d\u0101rze\u0146iem, t\u0101d\u0113j\u0101di uzlabojot dehidrat\u0101cijas efektivit\u0101ti. Dehidr\u0113ti aug\u013ci un d\u0101rze\u0146i sp\u0113j labi saglab\u0101t savu s\u0101kotn\u0113jo kr\u0101su, arom\u0101tu un gar\u0161u. T\u0101lo infrasarkano staru \u017e\u0101v\u0113\u0161anas tehnolo\u0123ijas priek\u0161roc\u012bbas ir \u012bss dehidrat\u0101cijas laiks, sp\u0113c\u012bga gaismas iek\u013c\u016b\u0161anas sp\u0113ja, labas materi\u0101lu rehidrat\u0101cijas \u012bpa\u0161\u012bbas, vienk\u0101r\u0161a darb\u012bba, neliels ener\u0123ijas pat\u0113ri\u0146\u0161, nepies\u0101r\u0146o vidi un nelieli ieguld\u012bjumi.<\/p>\n\n\n\n
P\u0113t\u012bjum\u0101 izmantot\u0101 iek\u0101rta bija neliela izm\u0113ra ier\u012bce, ko uz\u0146\u0113mums izstr\u0101d\u0101ja p\u0113c pas\u016bt\u012bjuma atbilsto\u0161i ra\u017eo\u0161anas vajadz\u012bb\u0101m, ar maksim\u0101lo ieejas jaudu aptuveni 1 kg. Starojuma avota maksim\u0101l\u0101 izejas jauda ir 1000 W. Taj\u0101 izmantotas \u012bpa\u0161i izgatavotas oglek\u013ca \u0161\u0137iedras sild\u012b\u0161anas caurules. \u017d\u0101v\u0113\u0161anas laik\u0101 apstaro\u0161anas intensit\u0101ti var regul\u0113t, mainot att\u0101lumu starp lampas cauruli un materi\u0101lu. Aug\u0161\u0113j\u0101s un apak\u0161\u0113j\u0101s ventil\u0101cijas ier\u012bces tiek izmantotas, lai no \u017e\u0101v\u0113\u0161anas kameras izvad\u012btu mitrumu un regul\u0113tu temperat\u016bru kamer\u0101, un izpl\u016bdes gaisa \u0101trums ir 0,3-0,4 m\/s.<\/p>\n\n\n\n
Eksperiment\u0101 tika izmantoti da\u017e\u0101di d\u0101rze\u0146i un aug\u013ci, tostarp s\u012bpoli, spin\u0101ti, koriandrs, gur\u0137i, burk\u0101ni, \u0101boli, bumbieri, v\u012bnogas un kantalupa. \u017d\u0101v\u0113\u0161anas metode ietv\u0113ra izejvielu s\u0101kotn\u0113ju mazg\u0101\u0161anu, nevajadz\u012bgo da\u013cu iz\u0146em\u0161anu, graudu sagrie\u0161anu \u0161\u0137\u0113l\u0113s un d\u0101rze\u0146u sasmalcin\u0101\u0161anu. Materi\u0101lus ar mizu pirms sagrie\u0161anas \u0161\u0137\u0113l\u0113s vajadz\u0113ja nomizot. Eksperimenta laik\u0101 sagriezt\u0101s izejvielas vienm\u0113r\u012bgi izkl\u0101ja uz papl\u0101tes, lai to biezums nep\u0101rsniegtu 5 cm. \u017d\u0101v\u0113\u0161anas laik\u0101 periodiski m\u0113r\u012bja materi\u0101lu svaru, l\u012bdz tika sasniegts v\u0113lamais mitruma saturs. M\u0113r\u0137a mitruma saturs bija 16%-18% aug\u013ciem un 4% d\u0101rze\u0146iem.<\/p>\n\n\n\n
Izmantojot oglek\u013ca \u0161\u0137iedras sild\u012b\u0161anas caurules aug\u013cu un d\u0101rze\u0146u \u017e\u0101v\u0113\u0161anai, mitruma saturs \u017e\u0101v\u0113\u0161anas s\u0101kum\u0101 \u013coti strauji samazin\u0101j\u0101s. D\u0101rze\u0146i parasti zaud\u0113ja aptuveni 60% mitruma 45 min\u016b\u0161u laik\u0101, un liel\u0101k\u0101 da\u013ca mitruma no aug\u013ciem tika no\u0146emta 60 min\u016b\u0161u laik\u0101. P\u0113c div\u0101m stund\u0101m gan aug\u013cu, gan d\u0101rze\u0146u dehidrat\u0101cijas \u0101trums pak\u0101peniski samazin\u0101j\u0101s, savuk\u0101rt parast\u0101s karst\u0101 gaisa \u017e\u0101v\u0113\u0161anas l\u012bknes kritums bija l\u0113n\u0101ks, un \u017e\u0101v\u0113\u0161ana ilga ilg\u0101k - \u0101boliem bija nepiecie\u0161amas aptuveni 8 stundas.<\/p>\n\n\n\n
M\u0113rot \u017e\u0101v\u0113\u0161anas \u0101trumu t\u0101diem materi\u0101liem k\u0101 \u0101boli, bumbieri, s\u012bpoli, gur\u0137i un koriandrs, tika konstat\u0113ts, ka vis\u0101tr\u0101k \u017e\u016bst sagriezti gur\u0137i, kas ir saist\u012bts ar gur\u0137u materi\u0101la \u012bpa\u0161\u012bb\u0101m. T\u0101l\u0101k sekoja s\u012bpoli, koriandrs, \u0101boli un bumbieri. K\u0101 kontroles metode kalpoja karst\u0101 gaisa \u017e\u0101v\u0113tav\u0101 \u017e\u0101v\u0113ti \u0101boli, kuru \u017e\u0101v\u0113\u0161anas laiks bija aptuveni 8 stundas 70 \u00b0C temperat\u016br\u0101. \u017d\u0101v\u0113to produktu uzturvielu komponentu sal\u012bdzino\u0161\u0101 anal\u012bze par\u0101d\u012bja, ka iek\u0101rt\u0101s izmantoja temperat\u016bru, kas zem\u0101ka par 50 \u00b0C, t\u0101p\u0113c \u017e\u0101v\u0113to produktu uzturvielas un gar\u0161a bija labi saglab\u0101ju\u0161\u0101s, un tiem bija labas rehidrat\u0101cijas \u012bpa\u0161\u012bbas, kas tos padar\u012bja piem\u0113rotus lieto\u0161anai \u0101tr\u0101s \u0113din\u0101\u0161anas nozar\u0113. Turpm\u0101ka \u017e\u0101v\u0113to eksperiment\u0101lo produktu uzturvielu sast\u0101vda\u013cu anal\u012bze atkl\u0101ja, ka C vitam\u012bns \u017e\u0101v\u0113tajos s\u012bpollokos liel\u0101 m\u0113r\u0101 saglab\u0101j\u0101s, izmantojot infrasarkano \u017e\u0101v\u0113\u0161anu, savuk\u0101rt parast\u0101s karst\u0101 gaisa \u017e\u0101v\u0113\u0161anas augst\u0101 temperat\u016br\u0101 rezult\u0101t\u0101 tika piln\u012bb\u0101 zaud\u0113ts C vitam\u012bns. Citu elementu, piem\u0113ram, Ca, Fe un Zn, saturs sal\u012bdzin\u0101jum\u0101 ar pirms \u017e\u0101v\u0113\u0161anas bija main\u012bgi palielin\u0101jies.<\/p>\n\n\n\n
Izmantojot oglek\u013ca \u0161\u0137iedras sild\u012b\u0161anas caurules<\/a> \u017e\u0101v\u0113jot aug\u013cu un d\u0101rze\u0146u bieze\u0146us, uzturvielas var saglab\u0101t da\u017e\u0101dos apjomos, izmantojot da\u017e\u0101dus \u017e\u0101v\u0113\u0161anas pa\u0146\u0113mienus, piem\u0113ram, temperat\u016bru un laiku. P\u0113c produktu izskata var secin\u0101t, ka aug\u013cu un d\u0101rze\u0146u hlorofils, antocian\u012bni un karotino\u012bdi ir labi saglab\u0101ju\u0161ies. Ar\u012b \u017e\u0101v\u0113t\u0101s \u0101bolu un bumbieru \u0161\u0137\u0113l\u012bt\u0113s nebija v\u0113rojama ne malu apgrauzd\u0113\u0161an\u0101s, ne dzelt\u0113\u0161ana, k\u0101 ar\u012b nebija j\u016btama cep\u0161anas vai tvaic\u0113\u0161anas gar\u0161a.<\/p>\n\n\n\n Tom\u0113r da\u017eu ogu aug\u013cu, piem\u0113ram, v\u012bnogu, \u017e\u0101v\u0113\u0161anas ar t\u0101lo infrasarkano starojumu ietekme nebija \u013coti skaidra, lai gan v\u012bnogu sagrie\u0161ana \u0161\u0137\u0113l\u0113s var\u0113tu uzlabot \u017e\u0101v\u0113\u0161anas efektivit\u0101ti. Tom\u0113r, t\u0101 k\u0101 v\u012bnogas nevar efekt\u012bvi \u017e\u0101v\u0113t \u0161\u0137\u0113l\u0113s, t\u0101s nav piem\u0113rotas \u017e\u0101v\u0113\u0161anai ar t\u0101lo infrasarkano starojumu. Roz\u012b\u0146u apstr\u0101de ir saist\u012bta ar Xinjiang izmantoto augstas temperat\u016bras un zema mitruma saul\u0113 \u017e\u0101v\u0113\u0161anas metodi, kas \u0161eit nav s\u012bki aprakst\u012bta. <\/p>\n\n\n\n M\u0113s ceram, ka \u0161is detaliz\u0113tais p\u0113t\u012bjums par aug\u013cu un d\u0101rze\u0146u \u017e\u0101v\u0113\u0161anas tehnolo\u0123ij\u0101m, izmantojot t\u0101lo infrasarkano staru starojumu, ir bijis informat\u012bvs. Global Quartz Tube specializ\u0113jas inovat\u012bvos sild\u012b\u0161anas risin\u0101jumos, kas piel\u0101goti ra\u017eo\u0161anas efektivit\u0101tes uzlabo\u0161anai. Lai ieg\u016btu pla\u0161\u0101ku inform\u0101ciju un piepras\u012bjumus, l\u016bdzu, apmekl\u0113jiet m\u016bsu t\u012bmek\u013ca vietne<\/a> vai sazinieties ar mums pa tel 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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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…","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\/lv\/wp-json\/wp\/v2\/posts\/3968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/comments?post=3968"}],"version-history":[{"count":2,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/posts\/3968\/revisions"}],"predecessor-version":[{"id":4293,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/posts\/3968\/revisions\/4293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/media\/3972"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/media?parent=3968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/categories?post=3968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/tags?post=3968"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/lv\/wp-json\/wp\/v2\/ppma_author?post=3968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}