Study On Infrared Radiation Drying Of Foods

In recent years,the planting of fruit and vegetable has developed rapidly in china. With the increase of production in fruit and vegetable, fruit and vegetable processing industry has a booming development. Fruit and vegetable powder have high utilization of raw materials,nutritious,easy to digest and absorb and save convenience, adjustable strong, easy to carry and other advantages, became the hottest fruit and vegetable processing products. Fruit and vegetable powder production is still in its infancy in our country,production and processing methods are far from perfect.Fruit and vegetable pulp drying is a key process in the production of fruit and vegetable powder, the quality of the drying process determines the quality and value of the fruit and vegetable powder. Therefore, to choice a kind of high efficiency, high-quality drying technology is particularly critical. The traditional drying technology of fruit and vegetable powder are high energy consumption, low efficiency, high cost, and poor product quality in the practical application. In these new drying technology, the infrared radiation drying technology with high efficiency, good environmental protection, energy conservation, good product quality and other features.This paper has mainly studied on infrared radiation drying of Fruit and vegetable pulp, establish relevant mathematical model, find a optimal solution to optimize the drying process.Finally this paper puts forward the basic idea of vacuum infrared to dry fruit and vegetable pulp And do some research.1、Analysis of the combination of water and material in fruit and vegetable pulp, and fruit and vegetable pulp on the absorption characteristics of the infrared spectrum. Analysis of internal factors and external factors affecting fruit and vegetable drying rate, and discuss the various factors respectively.2、Designed and builted with far-infrared radiation drying laboratory bench of fruit and vegetable pulp,experiment with carrot pulp, the far infrared drying mechanism of fruit and vegetable pulp conducted in-depth research. Explored some infrared drying characteristics,such as, the effects of radiation power, radiation distance, the thickness of the material and the flow velocity impacting on the fruit and vegetable pulp. Determined the optimal parameters of the drying process. The experimental results show that:When the experimental conditions is that the input power is1600w,the space of radiator is100mm, radiation distance is70mm, the thickness of the material is1.5mm, the flow velocity is1.5m/s, the drying rate is the fastest,and the quality is the best.3、On the basis of fully analyzing dynamic drying characteristics of fruit and vegetable pulp infrared dried,find that drying can be made by inputting variable power to save energy and improve product quality. This change is not only beneficial to the drying power efficient use of energy,but also beneficial to save heat-sensitive nutrients,and ultimately improve the quality of the dried product.4、Established fruit and vegetable pulp far-infrared drying dynamics mathematical model to describe the fruit and vegetable pulp drying process in time.Choose four groups of carrot pulp that the space of radiator is100mm, radiation distance is70mm, the thickness of the material is1.5mm, the flow velocity is1.5m/s, the input power is1300w,1400W,1500W,1600w as measured values of samples. The dry basis moisture content is converted into water ratio MR.Based on the non-linear regression function of Matlab R2009a to regression the experimental drying curves by using17different non-linear regression mathematical models, and determine the drying constants,at last far-infrared drying mathematical model of the fruit and vegetable pulp are obtained.5、Proposed the strengths and market prospects of jointing vacuum drying and infrared radiation drying to dry fruit and vegetable pulp.6、The study is the first tried to dry material below.lt can effectively avoid to lost a large number of infrared radiation,when moisture evaporate is too much to prevent infrared radiation to reach the material layer.