<\/p>\n\n\n\n
<\/p>\n\n\n\n
Dispozitivele cu infraro\u0219u \u00eendep\u0103rtat utilizeaz\u0103 principiile chimiei structurale \u0219i fotochimiei pentru a activa moleculele de ap\u0103 din fructe \u0219i legume, determin\u00e2ndu-le s\u0103 vibreze. Acest lucru schimb\u0103 starea de agregare a moleculelor de ap\u0103, combin\u00e2nd \u00een acela\u0219i timp radia\u021bia termic\u0103 \u0219i alte propriet\u0103\u021bi pentru a facilita eliminarea umidit\u0103\u021bii din fructe \u0219i legume, sporind astfel eficien\u021ba deshidrat\u0103rii. Fructele \u0219i legumele deshidratate sunt capabile s\u0103 \u00ee\u0219i p\u0103streze culoarea, aroma \u0219i gustul originale. Avantajele tehnologiei de uscare cu infraro\u0219u \u00eendep\u0103rtat includ timpul scurt de deshidratare, capacitatea puternic\u0103 de penetrare a luminii, propriet\u0103\u021bile bune de rehidratare a materialelor, operarea simpl\u0103, consumul redus de energie, lipsa polu\u0103rii \u0219i investi\u021biile reduse.<\/p>\n\n\n\n
Echipamentul utilizat \u00een cadrul studiului a fost un dispozitiv la scar\u0103 mic\u0103, proiectat la comand\u0103 de o companie \u00een func\u021bie de nevoile de produc\u021bie, cu o capacitate maxim\u0103 de intrare de aproximativ 1 kg. Puterea maxim\u0103 de ie\u0219ire a sursei de radia\u021bii este de 1000W. Acesta utilizeaz\u0103 tuburi de \u00eenc\u0103lzire din fibr\u0103 de carbon special fabricate. \u00cen timpul usc\u0103rii, intensitatea iradierii poate fi reglat\u0103 prin varia\u021bia distan\u021bei dintre tubul l\u0103mpii \u0219i material. Dispozitivele de ventila\u021bie superioar\u0103 \u0219i inferioar\u0103 sunt utilizate pentru a elimina umiditatea din camera de uscare \u0219i pentru a regla temperatura din interior, cu o vitez\u0103 a aerului evacuat de 0,3-0,4m\/s.<\/p>\n\n\n\n
Experimentul a implicat diverse legume \u0219i fructe, inclusiv ceap\u0103 verde, spanac, coriandru, castrave\u021bi, morcovi, mere, pere, struguri \u0219i cantalup. Metoda de uscare a implicat sp\u0103larea ini\u021bial\u0103 a materiilor prime, \u00eendep\u0103rtarea p\u0103r\u021bilor inutile, felierea cerealelor \u0219i m\u0103run\u021birea legumelor. Materialele cu coaj\u0103 au necesitat decojirea \u00eenainte de feliere. \u00cen timpul experimentului, materialele t\u0103iate au fost distribuite uniform pe tav\u0103, cu o grosime care nu dep\u0103\u0219ea 5 cm. Greutatea materialelor a fost m\u0103surat\u0103 periodic \u00een timpul procesului de uscare p\u00e2n\u0103 la atingerea con\u021binutului de umiditate dorit. Con\u021binutul de umiditate \u021bint\u0103 a fost de 16%-18% pentru fructe \u0219i de 4% pentru legume.<\/p>\n\n\n\n
Folosind tuburi de \u00eenc\u0103lzire din fibr\u0103 de carbon pentru uscarea fructelor \u0219i legumelor, con\u021binutul de umiditate a sc\u0103zut foarte rapid la \u00eenceputul usc\u0103rii. Legumele au pierdut de obicei aproximativ 60% din umiditate \u00een 45 de minute, iar cea mai mare parte a umidit\u0103\u021bii a fost eliminat\u0103 din fructe \u00een 60 de minute. Dup\u0103 dou\u0103 ore, rata de deshidratare a sc\u0103zut treptat at\u00e2t pentru fructe, c\u00e2t \u0219i pentru legume, \u00een timp ce uscarea conven\u021bional\u0103 cu aer cald a ar\u0103tat o sc\u0103dere mai lent\u0103 a curbei de uscare \u0219i a durat mai mult, merele necesit\u00e2nd aproximativ 8 ore.<\/p>\n\n\n\n
Prin m\u0103surarea vitezei de uscare a unor materiale precum mere, pere, ceap\u0103 verde, castrave\u021bi \u0219i coriandru, s-a constatat c\u0103 castrave\u021bii felia\u021bi s-au uscat cel mai repede, ceea ce este legat de propriet\u0103\u021bile materiale ale castrave\u021bilor. Urmeaz\u0103 ceapa verde, coriandrul, merele \u0219i perele. Merele uscate \u00eentr-un cuptor cu aer cald au servit drept control, cu un timp de uscare de aproximativ 8 ore la 70\u00b0C. O analiz\u0103 comparativ\u0103 a componentelor nutritive ale produselor uscate a ar\u0103tat c\u0103 echipamentul a utilizat o temperatur\u0103 mai mic\u0103 de 50 \u00b0C, prin urmare substan\u021bele nutritive \u0219i aroma produselor uscate au fost bine conservate \u0219i au avut propriet\u0103\u021bi bune de rehidratare, ceea ce le face adecvate pentru utilizarea \u00een industria fast-food. O analiz\u0103 suplimentar\u0103 a componentelor nutri\u021bionale ale produselor experimentale uscate a ar\u0103tat c\u0103 vitamina C din ceapa verde uscat\u0103 a fost conservat\u0103 \u00een mare m\u0103sur\u0103 prin uscarea \u00een infraro\u0219u, \u00een timp ce uscarea conven\u021bional\u0103 cu aer cald la temperaturi ridicate a dus la o pierdere total\u0103 a vitaminei C. Pentru alte elemente, cum ar fi Ca, Fe \u0219i Zn, a existat o cre\u0219tere variabil\u0103 \u00een compara\u021bie cu \u00eenainte de uscare.<\/p>\n\n\n\n
Atunci c\u00e2nd utiliza\u021bi tuburi de \u00eenc\u0103lzire din fibr\u0103 de carbon<\/a> pentru uscarea piureurilor de fructe \u0219i legume, componentele nutritive pot fi conservate \u00een diferite grade prin st\u0103p\u00e2nirea tehnicilor de uscare, cum ar fi temperatura \u0219i timpul. Din aspectul produselor, se poate observa c\u0103 clorofila, antocianinele \u0219i carotenoidele din fructe \u0219i legume sunt bine conservate. De asemenea, feliile uscate de mere \u0219i pere nu au prezentat nici un aspect de carbonizare sau \u00eeng\u0103lbenire a marginilor \u0219i nu au avut niciun gust de coacere sau de aburire.<\/p>\n\n\n\n Cu toate acestea, efectele usc\u0103rii unor fructe de p\u0103dure precum strugurii cu radia\u021bii infraro\u0219ii \u00eendep\u0103rtate nu au fost foarte clare, de\u0219i felierea strugurilor ar putea \u00eembun\u0103t\u0103\u021bi eficien\u021ba usc\u0103rii. Cu toate acestea, deoarece strugurii nu pot fi usca\u021bi eficient \u00een felii, ace\u0219tia nu sunt potrivi\u021bi pentru uscarea cu radia\u021bii infraro\u0219ii \u00eendep\u0103rtate. Prelucrarea stafidelor se refer\u0103 la tehnica de uscare la soare la temperatur\u0103 ridicat\u0103 \u0219i umiditate sc\u0103zut\u0103 utilizat\u0103 \u00een Xinjiang, care nu este detaliat\u0103 aici. <\/p>\n\n\n\n Sper\u0103m c\u0103 aceast\u0103 explorare detaliat\u0103 a tehnologiei de uscare cu infraro\u0219u \u00eendep\u0103rtat pentru fructe \u0219i legume a fost informativ\u0103. La Global Quartz Tube, ne specializ\u0103m \u00een solu\u021bii inovatoare de \u00eenc\u0103lzire adaptate pentru a spori eficien\u021ba produc\u021biei. Pentru mai multe informa\u021bii \u0219i solicit\u0103ri, v\u0103 rug\u0103m s\u0103 vizita\u021bi site-ul nostru site-ul web<\/a> sau contacta\u021bi-ne la 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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