<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fj\u00e4rran infrar\u00f6da enheter utnyttjar principer f\u00f6r strukturkemi och fotokemi f\u00f6r att aktivera vattenmolekyler i frukt och gr\u00f6nsaker, vilket f\u00e5r dem att vibrera. Detta f\u00f6r\u00e4ndrar vattenmolekylernas aggregationstillst\u00e5nd samtidigt som v\u00e4rmestr\u00e5lning och andra egenskaper kombineras f\u00f6r att underl\u00e4tta avl\u00e4gsnandet av fukt fr\u00e5n frukterna och gr\u00f6nsakerna, vilket f\u00f6rb\u00e4ttrar uttorkningseffektiviteten. Dehydratiserade frukter och gr\u00f6nsaker kan beh\u00e5lla sin ursprungliga f\u00e4rg, arom och smak v\u00e4l. F\u00f6rdelarna med l\u00e5ngt infrar\u00f6d torkteknik inkluderar kort uttorkningstid, stark ljusgenomtr\u00e4ngningsf\u00f6rm\u00e5ga, goda rehydreringsegenskaper hos material, enkel drift, l\u00e5g energif\u00f6rbrukning, ingen f\u00f6rorening och l\u00e5g investering.<\/p>\n\n\n\n
Den utrustning som anv\u00e4ndes i studien var en sm\u00e5skalig enhet som specialdesignats av ett f\u00f6retag enligt produktionsbehov, med en maximal inmatningskapacitet p\u00e5 cirka 1 kg. Str\u00e5lningsk\u00e4llans maximala uteffekt \u00e4r 1000W. Den anv\u00e4nder specialtillverkade kolfiberv\u00e4rmer\u00f6r. Under torkningen kan bestr\u00e5lningsintensiteten justeras genom att variera avst\u00e5ndet mellan lampr\u00f6ret och materialet. De \u00f6vre och nedre ventilationsanordningarna anv\u00e4nds f\u00f6r att avl\u00e4gsna fukt fr\u00e5n torkkammaren och justera temperaturen inuti, med en fr\u00e5nluftshastighet p\u00e5 0,3-0,4m\/s.<\/p>\n\n\n\n
I f\u00f6rs\u00f6ket ingick olika gr\u00f6nsaker och frukter, bland annat salladsl\u00f6k, spenat, koriander, gurka, mor\u00f6tter, \u00e4pplen, p\u00e4ron, vindruvor och cantaloupe. Torkningsmetoden innebar att r\u00e5varorna f\u00f6rst tv\u00e4ttades, att on\u00f6diga delar avl\u00e4gsnades, att spannm\u00e5l skivades och att gr\u00f6nsaker strimlades. Material med skinn kr\u00e4vde skalning f\u00f6re skivning. Under f\u00f6rs\u00f6ket spreds de skurna materialen j\u00e4mnt p\u00e5 brickan med en tjocklek som inte \u00f6versteg 5 cm. Materialens vikt m\u00e4ttes regelbundet under torkningsprocessen tills \u00f6nskad fukthalt uppn\u00e5ddes. M\u00e5lfukthalten var 16%-18% f\u00f6r frukt och 4% f\u00f6r gr\u00f6nsaker.<\/p>\n\n\n\n
N\u00e4r man anv\u00e4nde v\u00e4rmer\u00f6r av kolfiber f\u00f6r att torka frukt och gr\u00f6nsaker sj\u00f6nk fukthalten mycket snabbt i b\u00f6rjan av torkningen. Gr\u00f6nsaker f\u00f6rlorade vanligtvis cirka 60% fukt inom 45 minuter, och det mesta av fukten avl\u00e4gsnades fr\u00e5n frukt inom 60 minuter. Efter tv\u00e5 timmar minskade uttorkningstakten gradvis f\u00f6r b\u00e5de frukt och gr\u00f6nsaker, medan konventionell varmluftstorkning visade en l\u00e5ngsammare nedg\u00e5ng i torkningskurvan och tog l\u00e4ngre tid, med \u00e4pplen som kr\u00e4vde cirka 8 timmar.<\/p>\n\n\n\n
Genom att m\u00e4ta torkhastigheten f\u00f6r material som \u00e4pplen, p\u00e4ron, salladsl\u00f6k, gurka och koriander visade det sig att skivad gurka torkade snabbast, vilket \u00e4r relaterat till gurkans materialegenskaper. D\u00e4refter kom salladsl\u00f6k, koriander, \u00e4pplen och p\u00e4ron. Som kontroll anv\u00e4ndes \u00e4pplen som torkats i varmluftsugn, med en torktid p\u00e5 ca 8 timmar vid 70\u00b0C. En j\u00e4mf\u00f6rande analys av n\u00e4ringskomponenterna i de torkade produkterna visade att utrustningen anv\u00e4nde en temperatur under 50\u00b0C, varf\u00f6r n\u00e4rings\u00e4mnena och smaken i de torkade produkterna bevarades v\u00e4l och de hade goda rehydreringsegenskaper, vilket gjorde dem l\u00e4mpliga f\u00f6r anv\u00e4ndning i snabbmatsindustrin. Ytterligare analys av n\u00e4ringskomponenterna i de torkade experimentprodukterna visade att vitamin C i torkad salladsl\u00f6k i stort sett bevarades med infrar\u00f6d torkning, medan konventionell varmluftstorkning vid h\u00f6ga temperaturer resulterade i en total f\u00f6rlust av vitamin C. F\u00f6r andra element som Ca, Fe och Zn fanns det en varierande \u00f6kning j\u00e4mf\u00f6rt med f\u00f6re torkning.<\/p>\n\n\n\n
Vid anv\u00e4ndning av v\u00e4rmer\u00f6r av kolfiber<\/a> Vid torkning av frukt- och gr\u00f6nsakspur\u00e9er kan n\u00e4ringskomponenterna bevaras i olika utstr\u00e4ckning genom att man beh\u00e4rskar torkningstekniker som temperatur och tid. Av produkternas utseende framg\u00e5r att klorofyll, antocyaniner och karotenoider i frukt och gr\u00f6nsaker \u00e4r v\u00e4lbevarade. De torkade \u00e4ppel- och p\u00e4ronskivorna uppvisade inte heller n\u00e5gon f\u00f6rkolnad eller gulnad kant, och det fanns ingen smak av bakning eller \u00e5ngkokning.<\/p>\n\n\n\n Effekterna av att torka vissa b\u00e4rfrukter som vindruvor med infrar\u00f6d str\u00e5lning var dock inte s\u00e4rskilt tydliga, \u00e4ven om skivning av vindruvorna kunde f\u00f6rb\u00e4ttra torkningseffektiviteten. Eftersom vindruvor inte kan torkas effektivt i skivor \u00e4r de dock inte l\u00e4mpliga f\u00f6r torkning med infrar\u00f6d str\u00e5lning. Bearbetningen av russin h\u00e4nvisas till den soltorkningsteknik med h\u00f6g temperatur och l\u00e5g luftfuktighet som anv\u00e4nds i Xinjiang, och som inte beskrivs n\u00e4rmare h\u00e4r. <\/p>\n\n\n\n Vi hoppas att denna detaljerade genomg\u00e5ng av infrar\u00f6d torkteknik f\u00f6r frukt och gr\u00f6nsaker har varit informativ. P\u00e5 Global Quartz Tube \u00e4r vi specialiserade p\u00e5 innovativa v\u00e4rmel\u00f6sningar som \u00e4r skr\u00e4ddarsydda f\u00f6r att f\u00f6rb\u00e4ttra produktionseffektiviteten. F\u00f6r mer information och f\u00f6rfr\u00e5gningar, v\u00e4nligen bes\u00f6k v\u00e5r hemsida<\/a> eller kontakta oss p\u00e5 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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