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

September 2015 (published: 17.09.2015)

Number 3(25)

Home > Issue > Kinetics of infrared drying shredded carrots


Kinetics of infrared drying shredded carrots

Demidov S.F., Voronenko B.A., Bazhanovа I.A.

The main objective of the production of fruit and vegetable products is complete and non-waste processing plant materials with the best possible preservation intact its constituent vitamins, macro and microelements, pectin, coloring and other biologically active substances. Relevant studies are aimed at improving the drying process for producing dry fruit and vegetable powders. A study of the drying process of beet slaw infrared radiation using modern measuring techniques to the average moisture content Ū = 11,5 kg / kg for the heat flux density 3.29 kW/m2, bed height 25 mm, 35 mm, and when the temperature on the surface layer of the product not more than 55 - 58 ° C. As the infrared radiation generator applied linear quartz radiators with a diameter of 0.012 m functional ceramic shell, mounted on a distance of 80 mm at the top and bottom tray with respect to the mesh stainless mesh substrate having a diameter of 2 mm. Results of the study of the drying process shredded beets infrared radiation will be used in the design and manufacture of experimental infrared installation and production type.
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Keywords: study infrared grinding, moisture, beet, drying temperature, heat flux.

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