远红外果蔬脱水机的试验研究

Analysis of experiments of far infrared fruits and vegetables dryer

通过在自制的远红外果蔬脱水机上进行试验得出了几种常见蔬菜远红外脱水加工的较佳工艺条件.在这些工艺条件下,蔬菜的营养成分保存较好、干燥时间短.远红外和热风对比试验显示,当干燥箱内温度高于远红外脱水装置的温度4℃时,甘蓝的远红外干燥时间相比热风干燥时间可缩短30%左右.通过远红外和热风对比试验,证明研制的该远红外果蔬脱水机具有一定的优越性.

This article obtains several kinds of common vegetable＇s far infrared optimum processing condition through experiments based on the far infrared fruits and vegetables dryer we developed. Under such processing condition, nutrient contents of the vegetables are easily conserved, which also can shorten drying time. Far infrared and hot air check experiments indicated that the drying time can shorten about 30% compared with that of far infrared drying when the temperature of the cabinet dryer was 4℃ higher than that of far infrared . Through the far infrared and hot air check experiments, this far infrared fruits and vegetables dryer we developed was testified to have definite superiority.