<\/p>\n\n\n\n
\u010clanek \"Obi\u010dajne metode su\u0161enja sadja in zelenjave v industrijski proizvodnji ter njihove prednosti in slabosti<\/a>\" omenja uporabo ogrevalne cevi iz ogljikovih vlaken<\/a> za ogrevanje in su\u0161enje z infrarde\u010dim sevanjem. Ta metoda ima ve\u010d prednosti, kot so kraj\u0161i \u010das su\u0161enja, manj\u0161a poraba energije na enoto in bolj\u0161a kakovost posu\u0161enih izdelkov. Danes bomo predstavili podrobnej\u0161e ugotovitve raziskav o su\u0161enju sadja in zelenjave z infrarde\u010dim sevanjem.<\/p>\n\n\n\n Najprej na\u0161tejemo nekaj ugotovitev mednarodnih raziskav o su\u0161enju z infrarde\u010do ali daljno infrarde\u010do svetlobo. Nowakova \u0161tudija o su\u0161enju jabol\u010dnih rezin je pokazala, da se je pri enakih pogojih su\u0161enja \u010das su\u0161enja z infrarde\u010do svetlobo v primerjavi s su\u0161enjem z vro\u010dim zrakom skraj\u0161al za 50%. Sandu je poro\u010dal, da je pri temperaturi vro\u010dega zraka 250 stopinj Celzija toplotni tok konvekcijskega su\u0161enja 0,9-2,0 kW\/m2, medtem ko je toplotni tok sevalnega segrevanja 4,5-12 kW\/m2. Therienova raziskava je pokazala tudi, da je toplotni tok pri su\u0161enju z infrarde\u010dimi \u017earki od 6 do 10-krat ve\u010dji kot pri su\u0161enju z vro\u010dim zrakom, kar potrjuje, da je ogrevanje z infrarde\u010dim sevanjem bistveno u\u010dinkovitej\u0161e.<\/p>\n\n\n\n Poleg tega so \u0161tevilni znanstveniki ugotovili, da lahko infrarde\u010de su\u0161enje ali kombinacija infrarde\u010dih in drugih tehnologij su\u0161enja mo\u010dno skraj\u0161a \u010das su\u0161enja in porabo energije za druge kmetijske proizvode. Afzalova raziskava je pokazala, da je kombinacija su\u0161enja z daljinsko infrarde\u010do svetlobo in konvekcijskega su\u0161enja skraj\u0161ala \u010das su\u0161enja je\u010dmena za 60% in zmanj\u0161ala porabo elektri\u010dne energije za 40%-70%. Paakkonen je ugotovil, da je su\u0161enje ro\u017emarina z vsebnosti vlage 60%-70% na 8% trajalo 24 ur s su\u0161enjem z vro\u010dim zrakom, z infrarde\u010dim su\u0161enjem pa le 3 ure.<\/p>\n\n\n\n \u0160tudije so pokazale, da lahko kombinacija su\u0161enja z infrarde\u010do ali daljno infrarde\u010do svetlobo s su\u0161enjem z vro\u010dim zrakom ali konvekcijskim su\u0161enjem poleg izbolj\u0161anja izkoristka energije in u\u010dinkovitosti su\u0161enja izbolj\u0161a tudi kakovost kmetijskih proizvodov, kot so ve\u010dja vsebnost hranil, bolj\u0161i videz barve in rehidracijske lastnosti. Sakijeva raziskava o su\u0161enju korenja in bu\u010d je pokazala, da so se pri infrarde\u010dem su\u0161enju zmanj\u0161ale izgube vitamina C, \u03b2-karotena in aromati\u010dnih snovi. Paakkonenova \u0161tudija o ro\u017emarinu je pokazala, da je bilo ohranjanje vitamina E v izdelkih, posu\u0161enih z infrarde\u010dimi \u017earki, dvakrat ve\u010dje kot v izdelkih, posu\u0161enih z vro\u010dim zrakom. Gabelova primerjalna \u0161tudija o su\u0161enju \u010debulnih rezin z infrarde\u010dimi \u017earki in vro\u010dim zrakom je pokazala, da so z infrarde\u010dimi \u017earki posu\u0161ene \u010debulne rezine bolje ohranile barvo in aromati\u010dne snovi.<\/p>\n\n\n\n Vendar su\u0161enje z infrarde\u010do ali daljno infrarde\u010do svetlobo ni brez pomanjkljivosti. Njegovo sevanje je v primerjavi z mikrovalovnim veliko manj prodorno, sposobnost prodora pa je odvisna od valovne dol\u017eine infrarde\u010de svetlobe; kraj\u0161e valovne dol\u017eine imajo mo\u010dnej\u0161i prodor in obratno. Vendar so absorpcijski pasovi pe\u010denih materialov ve\u010dinoma v obmo\u010dju srednjih in dolgih valovnih dol\u017ein, kar predstavlja protislovje. Zato je treba za nadaljnje izbolj\u0161anje splo\u0161ne u\u010dinkovitosti su\u0161enja infrarde\u010de su\u0161enje kombinirati z drugimi tehnologijami su\u0161enja. Poleg tega so nekateri znanstveniki uporabili prekinitvene metode infrarde\u010dega su\u0161enja, da bi ubla\u017eili problem \u0161ibke penetracije pri infrarde\u010dem su\u0161enju, kar pomeni preboj in napredek na podro\u010dju su\u0161enja debelej\u0161ih materialov.<\/p>\n\n\n\n Pri industrijski uporabi infrarde\u010dega su\u0161enja je treba najprej preveriti ustrezno razdaljo med materialom, ki se su\u0161i, in izdelkom. \u010ce je razdalja preblizu, lahko pride do neenakomernega su\u0161enja in lokalnega zoglenevanja v poznej\u0161ih fazah, \u010de pa je prevelika, zmanj\u0161a absorpcijo energije infrarde\u010dega sevanja. Poleg tega je treba med fazo pe\u010denja potrditi skupno hitrost su\u0161enja in kon\u010dno kon\u010dno to\u010dko su\u0161enja. Te parametre morajo podjetja nenehno zbirati, da bi izpopolnila parametre infrarde\u010dega su\u0161enja za razli\u010dne izdelke. Zato je izbira pravih grelnih cevi iz ogljikovih vlaken, ustreznih parametrov su\u0161enja in tehnik predhodne obdelave za kmetijske proizvode klju\u010dnega pomena za doseganje visokokakovostnih proizvodov. Te dejavnike je treba usmerjati s teorijo infrarde\u010dega su\u0161enja ter jih nadalje izpopolnjevati s prakti\u010dno uporabo in izbolj\u0161avami.<\/p>\n\n\n\n Spoznajte najsodobnej\u0161e tehnologije su\u0161enja z dru\u017ebo Global Quartz Tube, vodilno na podro\u010dju inovativnih infrarde\u010dih re\u0161itev su\u0161enja. Za ve\u010d podrobnosti o na\u0161ih izdelkih in storitvah obi\u0161\u010dite na\u0161o spletno stran Spletna stran<\/a> ali nas kontaktirajte po e-po\u0161ti 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\/sl\/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\/sl\/wp-json\/wp\/v2\/posts\/3958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/comments?post=3958"}],"version-history":[{"count":4,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/posts\/3958\/revisions"}],"predecessor-version":[{"id":4289,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/posts\/3958\/revisions\/4289"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/media\/3967"}],"wp:attachment":[{"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/media?parent=3958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/categories?post=3958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/tags?post=3958"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/globalquartztube.com\/sl\/wp-json\/wp\/v2\/ppma_author?post=3958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ugotovitve raziskav o su\u0161enju z infrarde\u010do in daljno infrarde\u010do svetlobo<\/h2><\/div>\n\n\n\n
Izbolj\u0161anje kakovosti in u\u010dinkovitosti<\/h2><\/div>\n\n\n\n
Omejitve su\u0161enja z infrarde\u010do in daljno infrarde\u010do svetlobo<\/h2><\/div>\n\n\n\n
Razmisleki o industrijski uporabi<\/h2><\/div>\n\n\n\n