<\/p>\n\n\n\n
<\/p>\n\n\n\n
Zariadenia na infra\u010derven\u00e9 \u017eiarenie vyu\u017e\u00edvaj\u00fa princ\u00edpy \u0161trukt\u00farnej ch\u00e9mie a fotoch\u00e9mie na aktiv\u00e1ciu molek\u00fal vody v ovoc\u00ed a zelenine, \u010do sp\u00f4sobuje ich vibr\u00e1ciu. T\u00fdm sa men\u00ed stav agreg\u00e1cie molek\u00fal vody a z\u00e1rove\u0148 sa kombinuje tepeln\u00e9 \u017eiarenie a \u010fal\u0161ie vlastnosti, ktor\u00e9 u\u013eah\u010duj\u00fa odstra\u0148ovanie vlhkosti z ovocia a zeleniny, \u010d\u00edm sa zvy\u0161uje \u00fa\u010dinnos\u0165 dehydrat\u00e1cie. Dehydrovan\u00e9 ovocie a zelenina si dok\u00e1\u017eu dobre zachova\u0165 svoju p\u00f4vodn\u00fa farbu, v\u00f4\u0148u a chu\u0165. Medzi v\u00fdhody technol\u00f3gie su\u0161enia pomocou \u010falek\u00e9ho infra\u010derven\u00e9ho \u017eiarenia patr\u00ed kr\u00e1tky \u010das dehydrat\u00e1cie, siln\u00e1 schopnos\u0165 prenikania svetla, dobr\u00e9 rehydrata\u010dn\u00e9 vlastnosti materi\u00e1lov, jednoduch\u00e1 obsluha, n\u00edzka spotreba energie, \u017eiadne zne\u010distenie a n\u00edzke invest\u00edcie.<\/p>\n\n\n\n
Zariadenie pou\u017eit\u00e9 v \u0161t\u00fadii bolo mal\u00e9 zariadenie navrhnut\u00e9 spolo\u010dnos\u0165ou na mieru pod\u013ea v\u00fdrobn\u00fdch potrieb s maxim\u00e1lnou vstupnou kapacitou pribli\u017ene 1 kg. Maxim\u00e1lny v\u00fdstupn\u00fd v\u00fdkon zdroja \u017eiarenia je 1000 W. Pou\u017e\u00edva \u0161peci\u00e1lne vyroben\u00e9 vykurovacie trubice z uhl\u00edkov\u00fdch vl\u00e1kien. Po\u010das su\u0161enia mo\u017eno intenzitu o\u017earovania regulova\u0165 zmenou vzdialenosti medzi trubicou lampy a materi\u00e1lom. Na odstra\u0148ovanie vlhkosti zo su\u0161iacej komory a regul\u00e1ciu teploty vo vn\u00fatri sa pou\u017e\u00edvaj\u00fa horn\u00e9 a doln\u00e9 ventila\u010dn\u00e9 zariadenia s r\u00fdchlos\u0165ou odv\u00e1dzan\u00e9ho vzduchu 0,3 - 0,4 m\/s.<\/p>\n\n\n\n
Experiment zah\u0155\u0148al r\u00f4zne druhy zeleniny a ovocia vr\u00e1tane \u0161alotky, \u0161pen\u00e1tu, koriandra, uhoriek, mrkvy, jab\u013ak, hru\u0161iek, hrozna a mel\u00f3na. Met\u00f3da su\u0161enia spo\u010d\u00edvala v po\u010diato\u010dnom umyt\u00ed surov\u00edn, odstr\u00e1nen\u00ed nepotrebn\u00fdch \u010dast\u00ed, kr\u00e1jan\u00ed z\u0155n a drven\u00ed zeleniny. Materi\u00e1ly so \u0161upkou bolo potrebn\u00e9 pred kr\u00e1jan\u00edm ol\u00fapa\u0165. Po\u010das experimentu sa nakr\u00e1jan\u00e9 suroviny rovnomerne rozlo\u017eili na podnos s hr\u00fabkou nepresahuj\u00facou 5 cm. Hmotnos\u0165 materi\u00e1lov sa po\u010das su\u0161enia pravidelne merala, a\u017e k\u00fdm sa nedosiahol po\u017eadovan\u00fd obsah vlhkosti. Cie\u013eov\u00e1 vlhkos\u0165 bola 16% - 18% pre ovocie a 4% pre zeleninu.<\/p>\n\n\n\n
Pri pou\u017eit\u00ed ohrievac\u00edch trub\u00edc z uhl\u00edkov\u00fdch vl\u00e1kien na su\u0161enie ovocia a zeleniny obsah vlhkosti na za\u010diatku su\u0161enia ve\u013emi r\u00fdchlo klesol. Zelenina zvy\u010dajne stratila pribli\u017ene 60% vlhkosti do 45 min\u00fat a v\u00e4\u010d\u0161ina vlhkosti sa z ovocia odstr\u00e1nila do 60 min\u00fat. Po dvoch hodin\u00e1ch sa r\u00fdchlos\u0165 dehydrat\u00e1cie ovocia aj zeleniny postupne zni\u017eovala, zatia\u013e \u010do konven\u010dn\u00e9 su\u0161enie hor\u00facim vzduchom vykazovalo pomal\u0161\u00ed pokles krivky su\u0161enia a trvalo dlh\u0161ie, pri\u010dom jablk\u00e1 potrebovali pribli\u017ene 8 hod\u00edn.<\/p>\n\n\n\n
Meran\u00edm r\u00fdchlosti su\u0161enia materi\u00e1lov, ako s\u00fa jablk\u00e1, hru\u0161ky, \u0161al\u00e1tov\u00e9 cibule, uhorky a koriander, sa zistilo, \u017ee najr\u00fdchlej\u0161ie sa su\u0161ili uhorky nakr\u00e1jan\u00e9 na pl\u00e1tky, \u010do s\u00favis\u00ed s vlastnos\u0165ami materi\u00e1lu uhoriek. \u010ealej nasledovali \u0161alotka, koriander, jablk\u00e1 a hru\u0161ky. Ako kontrola sl\u00fa\u017eili jablk\u00e1 su\u0161en\u00e9 v teplovzdu\u0161nej su\u0161i\u010dke s \u010dasom su\u0161enia pribli\u017ene 8 hod\u00edn pri 70 \u00b0C. Z porovn\u00e1vacej anal\u00fdzy nutri\u010dn\u00fdch zlo\u017eiek su\u0161en\u00fdch v\u00fdrobkov vyplynulo, \u017ee v zariaden\u00ed sa pou\u017eila teplota ni\u017e\u0161ia ako 50 \u00b0C, preto boli \u017eiviny a chu\u0165 su\u0161en\u00fdch v\u00fdrobkov dobre zachovan\u00e9 a mali dobr\u00e9 rehydrata\u010dn\u00e9 vlastnosti, v\u010faka \u010domu boli vhodn\u00e9 na pou\u017eitie v r\u00fdchlom ob\u010derstven\u00ed. \u010eal\u0161ia anal\u00fdza nutri\u010dn\u00fdch zlo\u017eiek su\u0161en\u00fdch experiment\u00e1lnych v\u00fdrobkov uk\u00e1zala, \u017ee vitam\u00edn C v su\u0161en\u00fdch cibu\u013ek\u00e1ch sa vo ve\u013ekej miere zachoval pri pou\u017eit\u00ed infra\u010derven\u00e9ho su\u0161enia, zatia\u013e \u010do konven\u010dn\u00e9 su\u0161enie hor\u00facim vzduchom pri vysok\u00fdch teplot\u00e1ch viedlo k \u00faplnej strate vitam\u00ednu C. V pr\u00edpade ostatn\u00fdch prvkov, ako s\u00fa Ca, Fe a Zn, do\u0161lo k r\u00f4znemu n\u00e1rastu v porovnan\u00ed s obdob\u00edm pred su\u0161en\u00edm.<\/p>\n\n\n\n
Pri pou\u017e\u00edvan\u00ed vykurovacie r\u00farky z uhl\u00edkov\u00fdch vl\u00e1kien<\/a> pri su\u0161en\u00ed ovocn\u00fdch a zeleninov\u00fdch pyr\u00e9 sa m\u00f4\u017eu nutri\u010dn\u00e9 zlo\u017eky zachova\u0165 v r\u00f4znej miere v\u010faka zvl\u00e1dnutiu techn\u00edk su\u0161enia, ako je teplota a \u010das. Zo vzh\u013eadu v\u00fdrobkov je zrejm\u00e9, \u017ee chlorofyl, antoky\u00e1ny a karotenoidy v ovoc\u00ed a zelenine s\u00fa dobre zachovan\u00e9. Su\u0161en\u00e9 pl\u00e1tky jab\u013ak a hru\u0161iek tie\u017e nevykazovali \u017eiadne zuho\u013enatenie alebo zo\u017eltnutie okrajov a nebola na nich c\u00edti\u0165 \u017eiadna chu\u0165 pe\u010denia alebo dusenia.<\/p>\n\n\n\n \u00da\u010dinky su\u0161enia niektor\u00fdch bobu\u013eovit\u00fdch plodov, ako je hrozno, pomocou infra\u010derven\u00e9ho \u017eiarenia v\u0161ak neboli ve\u013emi jasn\u00e9, hoci kr\u00e1janie hrozna by mohlo zv\u00fd\u0161i\u0165 \u00fa\u010dinnos\u0165 su\u0161enia. Ke\u010f\u017ee sa v\u0161ak hrozno ned\u00e1 \u00fa\u010dinne su\u0161i\u0165 na pl\u00e1tky, nie je vhodn\u00e9 na su\u0161enie pomocou \u010falek\u00e9ho infra\u010derven\u00e9ho \u017eiarenia. Spracovanie hrozienok sa vz\u0165ahuje na techniku su\u0161enia pri vysokej teplote a n\u00edzkej vlhkosti na slnku, ktor\u00e1 sa pou\u017e\u00edva v Sin-\u0165iangu a ktor\u00e1 tu nie je podrobne op\u00edsan\u00e1. <\/p>\n\n\n\n D\u00fafame, \u017ee tento podrobn\u00fd preh\u013ead technol\u00f3gie su\u0161enia ovocia a zeleniny pomocou infra\u010derven\u00e9ho \u017eiarenia bol pou\u010dn\u00fd. V spolo\u010dnosti Global Quartz Tube sa \u0161pecializujeme na inovat\u00edvne rie\u0161enia vykurovania prisp\u00f4soben\u00e9 na zv\u00fd\u0161enie efekt\u00edvnosti v\u00fdroby. \u010eal\u0161ie inform\u00e1cie a ot\u00e1zky n\u00e1jdete na na\u0161ej str\u00e1nke webovej str\u00e1nky<\/a> alebo n\u00e1s kontaktujte na 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\/sk\/wp-json\/wp\/v2\/posts\/3968","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=3968"}],"version-history":[{"count":2,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts\/3968\/revisions"}],"predecessor-version":[{"id":4293,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/posts\/3968\/revisions\/4293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/media\/3972"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/media?parent=3968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/categories?post=3968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/tags?post=3968"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/sk\/wp-json\/wp\/v2\/ppma_author?post=3968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}