Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Drying seaweed by infrared radiation

UDC 633.854.78

Drying seaweed by infrared radiation

Obodov L.A., Demidov S.F., Voronenko B.A.

Seaweed is a valuable raw material for various products: canned food with vegetable additives, agar, laminarin, powders used in medicine, food and pharmaceutical industries. Drying seaweed dryers performed on different types and designs: tunnel, drum, etc. They have some significant drawbacks: low productivity, significant metal and energy consumption, long drying time (10 hours or more), the complexity of services, limiting utilization. Necessary from the traditional ways, embodied in existing machines, move to design and develop systems with advanced technology of drying. Drying foods including seaweed, is a complex thermal and process, which largely depends on the quality of the finished product, the intensification of the process - the actual problem. The development of the theory of drying algae, the development of highly efficient and dryers will reduce energy consumption to intensify the process of drying.
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Keywords: seaweed, infrared drying, moisture content, temperature, heat flux density.

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