<\/p>\n\n\n\n
<\/p>\n\n\n\n
Pajisjet me infra t\u00eb larg\u00ebt p\u00ebrdorin parimet e kimis\u00eb strukturore dhe fotokimis\u00eb p\u00ebr t\u00eb aktivizuar molekulat e ujit brenda frutave dhe perimeve, duke i b\u00ebr\u00eb ato t\u00eb vibrojn\u00eb. Kjo ndryshon gjendjen e agregimit t\u00eb molekulave t\u00eb ujit, nd\u00ebrsa kombinon rrezatimin termik dhe vetit\u00eb e tjera p\u00ebr t\u00eb leht\u00ebsuar largimin e lag\u00ebshtis\u00eb nga frutat dhe perimet, duke rritur k\u00ebshtu efikasitetin e dehidrimit. Frutat dhe perimet e dehidruara jan\u00eb n\u00eb gjendje t\u00eb ruajn\u00eb mir\u00eb ngjyr\u00ebn, arom\u00ebn dhe shijen e tyre origjinale. Avantazhet e teknologjis\u00eb s\u00eb tharjes me infra t\u00eb larg\u00ebt p\u00ebrfshijn\u00eb koh\u00eb t\u00eb shkurt\u00ebr dehidrimi, aft\u00ebsi t\u00eb fort\u00eb dep\u00ebrtimi t\u00eb drit\u00ebs, vetit\u00eb e mira t\u00eb ri hidratimit t\u00eb materialeve, funksionim t\u00eb thjesht\u00eb, konsum t\u00eb ul\u00ebt t\u00eb energjis\u00eb, pa ndotje dhe investim t\u00eb ul\u00ebt.<\/p>\n\n\n\n
Pajisja e p\u00ebrdorur n\u00eb studim ishte nj\u00eb pajisje me shkall\u00eb t\u00eb vog\u00ebl, e projektuar me porosi nga nj\u00eb kompani sipas nevojave t\u00eb prodhimit, me nj\u00eb kapacitet maksimal hyr\u00ebs prej rreth 1 kg. Fuqia maksimale dal\u00ebse e burimit t\u00eb rrezatimit \u00ebsht\u00eb 1000 W. Ajo p\u00ebrdor tuba ngroh\u00ebs me fibra karboni t\u00eb prodhuara posa\u00e7\u00ebrisht. Gjat\u00eb tharjes, intensiteti i rrezatimit mund t\u00eb rregullohet duke ndryshuar distanc\u00ebn midis tubit t\u00eb llamb\u00ebs dhe materialit. Pajisjet e ventilimit t\u00eb sip\u00ebrme dhe t\u00eb poshtme p\u00ebrdoren p\u00ebr t\u00eb hequr lag\u00ebshtin\u00eb nga dhoma e tharjes dhe p\u00ebr t\u00eb rregulluar temperatur\u00ebn brenda, me nj\u00eb shpejt\u00ebsi t\u00eb ajrit t\u00eb nxjerr\u00eb prej 0.3\u20130.4 m\/s.<\/p>\n\n\n\n
Eksperimenti p\u00ebrfshiu perime dhe fruta t\u00eb ndryshme, p\u00ebrfshir\u00eb qep\u00eb t\u00eb gjelbra, spinaq, koriand\u00ebr, kastravaca, karrota, moll\u00eb, dardha, rrush dhe kantaluopa. Metoda e tharjes p\u00ebrfshinte fillimisht larjen e l\u00ebnd\u00ebve t\u00eb para, heqjen e pjes\u00ebve t\u00eb panevojshme, prerjen e drith\u00ebrave dhe cop\u00ebtimin e perimeve. Materialet me l\u00ebvore duhej t'i l\u00ebvronin para prerjes. Gjat\u00eb eksperimentit, materialet e prera u shp\u00ebrndan\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb nj\u00ebtrajtshme n\u00eb tav\u00eb me trash\u00ebsi q\u00eb nuk tejkalonte 5 cm. Pesha e materialeve u mat periodikisht gjat\u00eb procesit t\u00eb tharjes derisa u arrit p\u00ebrmbajtja e d\u00ebshiruar e lag\u00ebshtis\u00eb. P\u00ebrmbajtja e synuar e lag\u00ebshtis\u00eb ishte 16%\u201318% p\u00ebr frutat dhe 4% p\u00ebr perimet.<\/p>\n\n\n\n
Duke p\u00ebrdorur tubat ngroh\u00ebs me fibra karboni p\u00ebr tharjen e frutave dhe perimeve, p\u00ebrmbajtja e lag\u00ebshtis\u00eb u ul shum\u00eb shpejt n\u00eb fillim t\u00eb tharjes. Perimet zakonisht humb\u00ebn rreth 60% lag\u00ebshti brenda 45 minutash, dhe pjesa m\u00eb e madhe e lag\u00ebshtis\u00eb u hoq nga frutat brenda 60 minutash. Pas dy or\u00ebsh, shkalla e dehidrimit u ul gradualisht p\u00ebr t\u00eb dy frutat dhe perimet, nd\u00ebrsa tharja konvencionale me aj\u00ebr t\u00eb nxeht\u00eb tregoi nj\u00eb r\u00ebnie m\u00eb t\u00eb ngadalt\u00eb n\u00eb kurb\u00ebn e tharjes dhe zgjati m\u00eb shum\u00eb, me moll\u00ebt q\u00eb k\u00ebrkonin rreth 8 or\u00eb.<\/p>\n\n\n\n
Duke matur shpejt\u00ebsin\u00eb e tharjes s\u00eb materialeve t\u00eb tilla si moll\u00ebt, dardhat, qep\u00ebt e gjelbra, kastravacat dhe koriandri, u gjet se kastravacat e prera n\u00eb feta thaheshin m\u00eb shpejt, gj\u00eb q\u00eb lidhet me vetit\u00eb materiale t\u00eb kastravacave. M\u00eb pas ishin qep\u00ebt e gjelbra, koriandri, moll\u00ebt dhe dardhat. Moll\u00ebt e thara n\u00eb nj\u00eb furr\u00eb me aj\u00ebr t\u00eb nxeht\u00eb sh\u00ebrbyen si kontroll, me nj\u00eb koh\u00eb tharjeje prej rreth 8 or\u00ebsh n\u00eb 70\u00b0C. Nj\u00eb analiz\u00eb krahasuese e p\u00ebrb\u00ebr\u00ebsve ushqyes t\u00eb produkteve t\u00eb thara tregoi se pajisja p\u00ebrdorte nj\u00eb temperatur\u00eb n\u00ebn 50\u00b0C, prandaj ushqyesit dhe shija e produkteve t\u00eb thara u ruajt\u00ebn mir\u00eb, dhe ato kishin veti t\u00eb mira ri-hidratimi, duke i b\u00ebr\u00eb t\u00eb p\u00ebrshtatshme p\u00ebr p\u00ebrdorim n\u00eb industrin\u00eb e ushqimit t\u00eb shpejt\u00eb. Analiza e m\u00ebtejshme e p\u00ebrb\u00ebr\u00ebsve ushqyes t\u00eb produkteve eksperimentale t\u00eb thara zbuloi se vitamina C n\u00eb qep\u00ebt jeshile t\u00eb thara u ruajt n\u00eb mas\u00eb t\u00eb madhe duke p\u00ebrdorur tharjen me infra t\u00eb kuqe, nd\u00ebrsa tharja konvencionale me aj\u00ebr t\u00eb nxeht\u00eb n\u00eb temperatura t\u00eb larta rezultoi n\u00eb nj\u00eb humbje totale t\u00eb vitamin\u00ebs C. P\u00ebr element\u00eb t\u00eb tjer\u00eb si Ca, Fe dhe Zn, kishte nj\u00eb rritje t\u00eb ndryshueshme krahasuar me para tharjes.<\/p>\n\n\n\n
Kur p\u00ebrdorni tubat ngroh\u00ebse prej fibrash karboni<\/a> P\u00ebr tharjen e pur\u00e9e-ve t\u00eb frutave dhe perimeve, komponent\u00ebt ushqyes mund t\u00eb ruhen n\u00eb shkall\u00eb t\u00eb ndryshme duke zot\u00ebruar teknikat e tharjes, si temperatura dhe koha. Nga pamja e produkteve shihet se klorofili, antocianinet dhe karotenoid\u00ebt n\u00eb fruta dhe perime jan\u00eb mir\u00eb t\u00eb ruajtura. Fetat e thata t\u00eb moll\u00ebve dhe dardhave gjithashtu nuk shfaq\u00ebn asnj\u00eb djegie n\u00eb skajet apo verdhje, dhe nuk kishte shije pjekjeje apo avullimi.<\/p>\n\n\n\n Megjithat\u00eb, efektet e tharjes s\u00eb disa frutave t\u00eb manaferrave, si rrushi, me rrezatim infra t\u00eb larg\u00ebt nuk ishin shum\u00eb t\u00eb qarta, megjith\u00ebse prerja e rrushit n\u00eb feta mund t\u00eb p\u00ebrmir\u00ebsonte efikasitetin e tharjes. Megjithat\u00eb, duke qen\u00eb se rrushi nuk mund t\u00eb thahet n\u00eb m\u00ebnyr\u00eb efektive n\u00eb feta, ai nuk \u00ebsht\u00eb i p\u00ebrshtatsh\u00ebm p\u00ebr tharje me rrezatim infra t\u00eb larg\u00ebt. P\u00ebrpunimi i rrushit t\u00eb that\u00eb i referohet teknik\u00ebs s\u00eb tharjes n\u00eb diell me temperatur\u00eb t\u00eb lart\u00eb dhe lag\u00ebshtir\u00eb t\u00eb ul\u00ebt, t\u00eb p\u00ebrdorur n\u00eb Xinjiang, e cila nuk detajohet k\u00ebtu. <\/p>\n\n\n\n Shpresojm\u00eb q\u00eb ky eksplorim i detajuar i teknologjis\u00eb s\u00eb tharjes me infra t\u00eb larg\u00ebt p\u00ebr fruta dhe perime t\u00eb ket\u00eb qen\u00eb informues. N\u00eb Global Quartz Tube, ne specializohemi n\u00eb zgjidhje inovative t\u00eb ngrohjes t\u00eb p\u00ebrshtatura p\u00ebr t\u00eb rritur efikasitetin e prodhimit. P\u00ebr m\u00eb shum\u00eb informacion dhe pyetje, ju lutemi vizitoni faqen ton\u00eb faqe interneti<\/a> ose na kontaktoni n\u00eb 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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