<\/p>\n\n\n\n
\u010cl\u00e1nok \"Be\u017en\u00e9 met\u00f3dy su\u0161enia ovocia a zeleniny v priemyselnej v\u00fdrobe a ich v\u00fdhody a nev\u00fdhody<\/a>\" uv\u00e1dza pou\u017e\u00edvanie vykurovacie r\u00farky z uhl\u00edkov\u00fdch vl\u00e1kien<\/a> na vykurovanie a su\u0161enie infra\u010derven\u00fdm \u017eiaren\u00edm. T\u00e1to met\u00f3da m\u00e1 nieko\u013eko v\u00fdhod, napr\u00edklad krat\u0161\u00ed \u010das su\u0161enia, ni\u017e\u0161iu spotrebu energie na jednotku a lep\u0161iu kvalitu su\u0161en\u00fdch v\u00fdrobkov. Dnes sa s vami podel\u00edme o podrobnej\u0161ie v\u00fdsledky v\u00fdskumu su\u0161enia ovocia a zeleniny infra\u010derven\u00fdm \u017eiaren\u00edm.<\/p>\n\n\n\n Najprv si uvedieme niektor\u00e9 v\u00fdsledky medzin\u00e1rodn\u00e9ho v\u00fdskumu o infra\u010dervenom alebo \u010falekom infra\u010dervenom su\u0161en\u00ed. Nowakova \u0161t\u00fadia o su\u0161en\u00ed pl\u00e1tkov jab\u013ak uk\u00e1zala, \u017ee pri rovnak\u00fdch podmienkach su\u0161enia sa \u010das su\u0161enia infra\u010derven\u00fdm \u017eiaren\u00edm skr\u00e1til o 50% v porovnan\u00ed so su\u0161en\u00edm hor\u00facim vzduchom. Sandu uviedol, \u017ee pri teplote hor\u00faceho vzduchu 250 stup\u0148ov Celzia je tepeln\u00fd tok konvek\u010dn\u00e9ho su\u0161enia 0,9 - 2,0 kW\/m2, zatia\u013e \u010do tepeln\u00fd tok radia\u010dn\u00e9ho ohrevu je 4,5 - 12 kW\/m2. Therienov\u00fdm v\u00fdskumom sa tie\u017e zistilo, \u017ee tepeln\u00fd tok infra\u010derven\u00e9ho su\u0161enia je 6 a\u017e 10-kr\u00e1t vy\u0161\u0161\u00ed ako tepeln\u00fd tok su\u0161enia hor\u00facim vzduchom, \u010do potvrdzuje, \u017ee infra\u010derven\u00fd radia\u010dn\u00fd ohrev je v\u00fdrazne \u00fa\u010dinnej\u0161\u00ed.<\/p>\n\n\n\n Okrem toho mnoh\u00ed vedci zistili, \u017ee infra\u010derven\u00e9 su\u0161enie alebo kombin\u00e1cia infra\u010derven\u00fdch a in\u00fdch technol\u00f3gi\u00ed su\u0161enia m\u00f4\u017ee v\u00fdrazne skr\u00e1ti\u0165 \u010das su\u0161enia a spotrebu energie pri in\u00fdch po\u013enohospod\u00e1rskych produktoch. Afzalov v\u00fdskum uk\u00e1zal, \u017ee kombin\u00e1cia su\u0161enia v \u010falekom infra\u010dervenom \u017eiaren\u00ed s konvek\u010dn\u00fdm su\u0161en\u00edm skr\u00e1tila \u010das su\u0161enia ja\u010dme\u0148a o 60% a zn\u00ed\u017eila spotrebu elektrickej energie o 40% - 70%. Paakkonen zistil, \u017ee su\u0161enie rozmar\u00ednu z vlhkosti 60%-70% na 8% trvalo 24 hod\u00edn pri su\u0161en\u00ed hor\u00facim vzduchom, ale len 3 hodiny pri infra\u010dervenom su\u0161en\u00ed.<\/p>\n\n\n\n Okrem zv\u00fd\u0161enia vyu\u017eitia energie a \u00fa\u010dinnosti su\u0161enia \u0161t\u00fadie tie\u017e uk\u00e1zali, \u017ee kombin\u00e1cia infra\u010derven\u00e9ho alebo \u010falek\u00e9ho infra\u010derven\u00e9ho su\u0161enia s teplovzdu\u0161n\u00fdm alebo konvek\u010dn\u00fdm su\u0161en\u00edm m\u00f4\u017ee zlep\u0161i\u0165 kvalitu po\u013enohospod\u00e1rskych produktov, ako je napr\u00edklad vy\u0161\u0161ia retencia \u017eiv\u00edn, lep\u0161\u00ed vzh\u013ead farby a rehydrata\u010dn\u00e9 vlastnosti. Sakiho v\u00fdskum su\u0161enia mrkvy a tekvice uk\u00e1zal, \u017ee infra\u010derven\u00e9 su\u0161enie malo ni\u017e\u0161ie straty vitam\u00ednu C, \u03b2-karot\u00e9nu a aromatick\u00fdch l\u00e1tok. Paakkonenova \u0161t\u00fadia o rozmar\u00edne uk\u00e1zala, \u017ee zachovanie vitam\u00ednu E vo v\u00fdrobkoch su\u0161en\u00fdch infra\u010derven\u00fdm \u017eiaren\u00edm bolo dvakr\u00e1t vy\u0161\u0161ie ako vo v\u00fdrobkoch su\u0161en\u00fdch hor\u00facim vzduchom. Gabelova porovn\u00e1vacia \u0161t\u00fadia su\u0161enia pl\u00e1tkov cibule infra\u010derven\u00fdm a hor\u00facim vzduchom uk\u00e1zala, \u017ee pl\u00e1tky cibule su\u0161en\u00e9 infra\u010derven\u00fdm \u017eiaren\u00edm si lep\u0161ie zachovali farbu a chu\u0165ov\u00e9 l\u00e1tky.<\/p>\n\n\n\n Infra\u010derven\u00e9 alebo infra\u010derven\u00e9 su\u0161enie v\u0161ak nie je bez nev\u00fdhod. Jeho vy\u017earovac\u00ed v\u00fdkon m\u00e1 v porovnan\u00ed s mikrovlnami ove\u013ea ni\u017e\u0161iu penetr\u00e1ciu a schopnos\u0165 penetr\u00e1cie z\u00e1vis\u00ed od vlnovej d\u013a\u017eky infra\u010derven\u00e9ho svetla; krat\u0161ie vlnov\u00e9 d\u013a\u017eky maj\u00fa silnej\u0161iu penetr\u00e1ciu a naopak. Absorp\u010dn\u00e9 p\u00e1sma pe\u010den\u00fdch materi\u00e1lov s\u00fa v\u0161ak v\u00e4\u010d\u0161inou v strednom a\u017e dlhom vlnovom rozsahu, \u010do predstavuje rozpor. Na \u010fal\u0161ie zlep\u0161enie celkovej \u00fa\u010dinnosti su\u0161enia je preto potrebn\u00e9 kombinova\u0165 infra\u010derven\u00e9 su\u0161enie s in\u00fdmi technol\u00f3giami su\u0161enia. Okrem toho niektor\u00ed vedci pou\u017eili met\u00f3dy preru\u0161ovan\u00e9ho infra\u010derven\u00e9ho su\u0161enia na zmiernenie probl\u00e9mu slabej penetr\u00e1cie pri infra\u010dervenom su\u0161en\u00ed, \u010do znamen\u00e1 prelom a pokrok v oblasti su\u0161enia hrub\u0161\u00edch materi\u00e1lov.<\/p>\n\n\n\n Pri priemyseln\u00fdch aplik\u00e1ci\u00e1ch infra\u010derven\u00e9ho su\u0161enia je potrebn\u00e9 najprv overi\u0165 vhodn\u00fa vzdialenos\u0165 medzi su\u0161en\u00fdm materi\u00e1lom a v\u00fdrobkom. Ak je vzdialenos\u0165 pr\u00edli\u0161 mal\u00e1, m\u00f4\u017ee to vies\u0165 k nerovnomern\u00e9mu su\u0161eniu a lok\u00e1lnemu zuho\u013enateniu v neskor\u0161\u00edch f\u00e1zach; ak je pr\u00edli\u0161 ve\u013ek\u00e1, zni\u017euje absorpciu energie infra\u010derven\u00e9ho \u017eiarenia. Okrem toho sa po\u010das f\u00e1zy pe\u010denia mus\u00ed overi\u0165 celkov\u00e1 r\u00fdchlos\u0165 su\u0161enia a kone\u010dn\u00fd bod su\u0161enia. Tieto parametre si vy\u017eaduj\u00fa priebe\u017en\u00fa akumul\u00e1ciu zo strany podnikov s cie\u013eom zdokonali\u0165 parametre infra\u010derven\u00e9ho su\u0161enia pre r\u00f4zne v\u00fdrobky. Preto je v\u00fdber spr\u00e1vnych vykurovac\u00edch trub\u00edc z uhl\u00edkov\u00fdch vl\u00e1kien, vhodn\u00fdch parametrov su\u0161enia a techn\u00edk predbe\u017en\u00e9ho spracovania po\u013enohospod\u00e1rskych v\u00fdrobkov rozhoduj\u00faci pre dosiahnutie vysokej kvality v\u00fdrobkov. Tieto faktory sa musia riadi\u0165 te\u00f3riou infra\u010derven\u00e9ho su\u0161enia a \u010falej zdokona\u013eova\u0165 praktick\u00fdm uplat\u0148ovan\u00edm a zlep\u0161ovan\u00edm.<\/p>\n\n\n\n Presk\u00famajte \u0161pi\u010dkov\u00e9 technol\u00f3gie su\u0161enia s Global Quartz Tube, l\u00eddrom v oblasti inovat\u00edvnych infra\u010derven\u00fdch rie\u0161en\u00ed su\u0161enia. \u010eal\u0161ie podrobnosti o na\u0161ich v\u00fdrobkoch a slu\u017eb\u00e1ch n\u00e1jdete na na\u0161ej str\u00e1nke webovej str\u00e1nky<\/a> alebo n\u00e1s kontaktujte e-mailom na contact@globalquartztube.com<\/a>.<\/p>","protected":false},"excerpt":{"rendered":" The article “Common Drying Methods for Fruits and Vegetables in Industrial Production and Their Pros and Cons” mentions the use of carbon fiber heating tubes for infrared radiation heating and drying. This method boasts several advantages such as shorter drying times, lower energy consumption per unit, and improved quality of dried products. Today, we will […]<\/p>\n","protected":false},"author":3,"featured_media":3967,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Infrared Drying of Produce: Pros, Cons & Adjustments","_seopress_titles_desc":"Explore the benefits and drawbacks of using carbon fiber heating tubes for drying fruits and vegetables, including efficiency improvements and necessary parameter adjustments.","_seopress_robots_index":"","_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"ppma_author":[13],"class_list":["post-3958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","author-casper-peng"],"uagb_featured_image_src":{"full":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-scaled.webp",2298,2560,false],"thumbnail":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-150x150.webp",150,150,true],"medium":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-269x300.webp",269,300,true],"medium_large":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-768x856.webp",768,856,true],"large":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-919x1024.webp",919,1024,true],"1536x1536":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-1379x1536.webp",1379,1536,true],"2048x2048":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-1838x2048.webp",1838,2048,true],"trp-custom-language-flag":["https:\/\/globalquartztube.com\/wp-content\/uploads\/2024\/06\/Infrared-Drying-of-Produce-Pros-Cons-Adjustments-11x12.webp",11,12,true]},"uagb_author_info":{"display_name":"Peng, Casper","author_link":"https:\/\/globalquartztube.com\/sk\/author\/casper-peng\/"},"uagb_comment_info":2,"uagb_excerpt":"The article “Common Drying Methods for Fruits and Vegetables in Industrial Production and Their Pros and Cons” mentions the use of carbon fiber heating tubes for infrared radiation heating and drying. This method boasts several advantages such as shorter drying times, lower energy consumption per unit, and improved quality of dried products. Today, we will…","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\/sk\/wp-json\/wp\/v2\/posts\/3958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/comments?post=3958"}],"version-history":[{"count":4,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts\/3958\/revisions"}],"predecessor-version":[{"id":4289,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts\/3958\/revisions\/4289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/media\/3967"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/media?parent=3958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/categories?post=3958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/tags?post=3958"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/ppma_author?post=3958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}V\u00fdskumn\u00e9 zistenia o infra\u010dervenom a \u010falekom infra\u010dervenom su\u0161en\u00ed<\/h2><\/div>\n\n\n\n
Zvy\u0161ovanie kvality a efekt\u00edvnosti<\/h2><\/div>\n\n\n\n
Obmedzenia infra\u010derven\u00e9ho a \u010falek\u00e9ho infra\u010derven\u00e9ho su\u0161enia<\/h2><\/div>\n\n\n\n
\u00davahy o priemyseln\u00fdch aplik\u00e1ci\u00e1ch<\/h2><\/div>\n\n\n\n