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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
Home > Issue > Oscillatory mode of drying shredded carrots by infrared radiation*
Demidov S.F., Voronenko B.A., Pelenko V.V., Demidov A.S., Elovik D.K.
The main feature of the drying process plant raw material is temperature limited. Under high temperature chemical changes occur that lead to the disintegration of the complexes of lipids with proteins and carbohydrates, the oxidative decomposition of vitamins and other biologically active substances, denaturation of proteins, changing the natural coloring, odor and taste, reduced ability to swell and retain water, dry products are less stable in storage. One of the ways to intensify the process of drying the plant raw material is the use of infrared radiation dedicated wavelength, eliminates overheating of the material and to conduct the drying process in the "softer" temperature mode, ensuring the preservation of all the qualities of the original product. This study focuses on the oscillating regimes of drying process layer of shredded carrots isolated infrared wavelength at constant elektropodvode depending on technological and design parameters of the process.
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Keywords: shredded carrots, infrared radiation drying, the moisture content, temperature and heat flux.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 633.854.78
Oscillatory mode of drying shredded carrots by infrared radiation*
The main feature of the drying process plant raw material is temperature limited. Under high temperature chemical changes occur that lead to the disintegration of the complexes of lipids with proteins and carbohydrates, the oxidative decomposition of vitamins and other biologically active substances, denaturation of proteins, changing the natural coloring, odor and taste, reduced ability to swell and retain water, dry products are less stable in storage. One of the ways to intensify the process of drying the plant raw material is the use of infrared radiation dedicated wavelength, eliminates overheating of the material and to conduct the drying process in the "softer" temperature mode, ensuring the preservation of all the qualities of the original product. This study focuses on the oscillating regimes of drying process layer of shredded carrots isolated infrared wavelength at constant elektropodvode depending on technological and design parameters of the process.
Read the full article
Keywords: shredded carrots, infrared radiation drying, the moisture content, temperature and heat flux.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License