<\/p>\n\n\n\n
<\/p>\n\n\n\n
Naprave z daljno infrarde\u010do svetlobo uporabljajo na\u010dela strukturne kemije in fotokemije za aktiviranje molekul vode v sadju in zelenjavi, kar povzro\u010di njihovo vibriranje. S tem se spremeni agregatno stanje molekul vode, toplotno sevanje in druge lastnosti pa olaj\u0161ajo odstranjevanje vlage iz sadja in zelenjave ter s tem pove\u010dajo u\u010dinkovitost dehidracije. Dehidrirano sadje in zelenjava lahko dobro ohranita svojo prvotno barvo, aromo in okus. Prednosti tehnologije su\u0161enja z daljinsko infrarde\u010do svetlobo so kratek \u010das dehidracije, mo\u010dna sposobnost prodiranja svetlobe, dobre rehidracijske lastnosti materialov, preprosto delovanje, majhna poraba energije, brez onesna\u017eevanja in majhne nalo\u017ebe.<\/p>\n\n\n\n
Oprema, uporabljena v \u0161tudiji, je bila majhna naprava, ki jo je podjetje zasnovalo po meri glede na proizvodne potrebe, z najve\u010djo vhodno zmogljivostjo pribli\u017eno 1 kg. Najve\u010dja izhodna mo\u010d vira sevanja je 1000 W. Uporablja posebej izdelane grelne cevi iz ogljikovih vlaken. Med su\u0161enjem je mogo\u010de intenzivnost obsevanja prilagoditi s spreminjanjem razdalje med cevjo \u017earnice in materialom. Zgornja in spodnja prezra\u010devalna naprava se uporabljata za odstranjevanje vlage iz su\u0161ilne komore in prilagajanje temperature v njej, pri \u010demer je hitrost izpu\u0161nega zraka 0,3-0,4 m\/s.<\/p>\n\n\n\n
V poskusu je sodelovala razli\u010dna zelenjava in sadje, vklju\u010dno s \u0161alotko, \u0161pina\u010do, koriandrom, kumarami, korenjem, jabolki, hru\u0161kami, grozdjem in melono. Metoda su\u0161enja je vklju\u010devala za\u010detno pranje surovin, odstranjevanje nepotrebnih delov, rezanje zrn in drobljenje zelenjave. Pred rezanjem je bilo treba surovine z lupino olupiti. Med poskusom so bili narezani materiali enakomerno porazdeljeni po pladnju v debelini najve\u010d 5 cm. Med su\u0161enjem se je ob\u010dasno merila te\u017ea materialov, dokler ni bila dose\u017eena \u017eelena vsebnost vlage. Ciljna vsebnost vlage je bila 16%-18% za sadje in 4% za zelenjavo.<\/p>\n\n\n\n
Pri uporabi grelnih cevi iz ogljikovih vlaken za su\u0161enje sadja in zelenjave se je vsebnost vlage na za\u010detku su\u0161enja zelo hitro zmanj\u0161ala. Zelenjava je obi\u010dajno izgubila pribli\u017eno 60% vlage v 45 minutah, iz sadja pa je bila ve\u010dina vlage odstranjena v 60 minutah. Po dveh urah se je hitrost dehidracije tako pri sadju kot pri zelenjavi postopoma zmanj\u0161evala, pri obi\u010dajnem su\u0161enju z vro\u010dim zrakom pa je bil padec krivulje su\u0161enja po\u010dasnej\u0161i in je trajalo dlje, saj so jabolka potrebovala pribli\u017eno 8 ur.<\/p>\n\n\n\n
Z merjenjem hitrosti su\u0161enja materialov, kot so jabolka, hru\u0161ke, \u0161alotka, kumare in koriander, je bilo ugotovljeno, da se najhitreje su\u0161ijo narezane kumare, kar je povezano z lastnostmi materiala kumar. Sledile so \u0161alotka, koriander, jabolka in hru\u0161ke. Jabolka, posu\u0161ena v su\u0161ilniku na vro\u010d zrak, so slu\u017eila kot kontrolni primer, saj so se su\u0161ila pribli\u017eno 8 ur pri 70 \u00b0C. Primerjalna analiza hranilnih sestavin posu\u0161enih izdelkov je pokazala, da je oprema uporabljala temperaturo pod 50 \u00b0C, zato so se hranilne snovi in okus posu\u0161enih izdelkov dobro ohranili, imeli pa so tudi dobre rehidracijske lastnosti, zato so bili primerni za uporabo v industriji hitre prehrane. Nadaljnja analiza hranilnih sestavin posu\u0161enih poskusnih izdelkov je pokazala, da se je vitamin C v posu\u0161eni \u0161alotki v veliki meri ohranil z infrarde\u010dim su\u0161enjem, medtem ko se je pri obi\u010dajnem su\u0161enju z vro\u010dim zrakom pri visokih temperaturah vitamin C popolnoma izgubil. Pri drugih elementih, kot so Ca, Fe in Zn, je bilo opaziti razli\u010dno pove\u010danje v primerjavi s su\u0161enjem pred su\u0161enjem.<\/p>\n\n\n\n
Pri uporabi ogrevalne cevi iz ogljikovih vlaken<\/a> pri su\u0161enju sadnih in zelenjavnih pirejev je mogo\u010de z obvladovanjem tehnik su\u0161enja, kot sta temperatura in \u010das, v razli\u010dnem obsegu ohraniti hranilne sestavine. Iz videza izdelkov je razvidno, da so klorofil, antocianini in karotenoidi v sadju in zelenjavi dobro ohranjeni. Posu\u0161ene rezine jabolk in hru\u0161k prav tako niso imele o\u017eganih ali porumenelih robov, prav tako ni bilo \u010dutiti okusa po pe\u010denju ali kuhanju v pari.<\/p>\n\n\n\n Vendar pa u\u010dinki su\u0161enja nekaterih jagodi\u010dastih sade\u017eev, kot je grozdje, z daljinsko infrarde\u010do svetlobo niso bili zelo jasni, \u010deprav bi rezanje grozdja lahko izbolj\u0161alo u\u010dinkovitost su\u0161enja. Ker pa grozdja ni mogo\u010de u\u010dinkovito su\u0161iti v rezinah, ni primerno za su\u0161enje z infrarde\u010dim sevanjem. Pri obdelavi rozin se uporablja visokotemperaturna tehnika su\u0161enja na soncu z nizko vla\u017enostjo, ki se uporablja v Xinjiangu in ki tukaj ni podrobno opisana. <\/p>\n\n\n\n Upamo, da je bila ta podrobna raziskava tehnologije su\u0161enja sadja in zelenjave z daljinsko infrarde\u010do svetlobo pou\u010dna. V podjetju Global Quartz Tube smo specializirani za inovativne re\u0161itve za ogrevanje, prilagojene za pove\u010danje u\u010dinkovitosti proizvodnje. Za ve\u010d informacij in poizvedb obi\u0161\u010dite na\u0161e Spletna stran<\/a> ali nas kontaktirajte 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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