UA99325U - METHOD OF INFRARED-CONVECTIVE DRYING OF VEGETABLES AND FRUITS - Google Patents

METHOD OF INFRARED-CONVECTIVE DRYING OF VEGETABLES AND FRUITS

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Publication number
UA99325U
UA99325U UAU201414172U UAU201414172U UA99325U UA 99325 U UA99325 U UA 99325U UA U201414172 U UAU201414172 U UA U201414172U UA U201414172 U UAU201414172 U UA U201414172U UA 99325 U UA99325 U UA 99325U
Authority
UA
Ukraine
Prior art keywords
drying
carried out
value
chamber
fruits
Prior art date
Application number
UAU201414172U
Other languages
Russian (ru)
Ukrainian (uk)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to UAU201414172U priority Critical patent/UA99325U/en
Publication of UA99325U publication Critical patent/UA99325U/en

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  • Drying Of Solid Materials (AREA)

Abstract

Спосіб інфрачервоно-конвективного сушіння овочів та фруктів, в якому сушіння ведуть в сушильній камері, з встановленим у ній щонайменше одним піддоном для розміщення рослинної сировини, в імпульсному режимі нагрівання-охолодження, при цьому нагрівання здійснюють ІЧ-випромінюванням. Спосіб сушіння ведуть циклічно, по черзі піддаючи рослинну сировину впливу зниженого тиску (Р) при величині Р= 0,5-0,99 атм., і підвищеного тиску (Р) при величині Р= 1,01-1,5 атм., при цьому після зниження тиску в камері до величини (Р) її заповнюють сушильним агентом, у вигляді інертного газу або суміші інертних газів, яким витісняють повітря, що насичене парами, яке виділилося з рослинної сировини та заповнює камеру, в пароконденсуючий пристрій.The method of infrared-convective drying of vegetables and fruits, in which the drying is carried out in a drying chamber, with at least one pallet for placing plant material in it, in a pulsed heating-cooling mode, whereby heating is carried out by IR radiation. The drying method is carried out cyclically, alternately subjecting the raw material to the impact of reduced pressure (P) at a value of P = 0.5-0.99 atm., And high pressure (P) at a value of P = 1.01-1.5 atm., however, after reducing the pressure in the chamber to the value of (P), it is filled with a drying agent, in the form of inert gas or a mixture of inert gases, which displace the vapor-saturated air released from the plant material and fill the chamber into a vapor condensing device.

UAU201414172U 2014-12-30 2014-12-30 METHOD OF INFRARED-CONVECTIVE DRYING OF VEGETABLES AND FRUITS UA99325U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201414172U UA99325U (en) 2014-12-30 2014-12-30 METHOD OF INFRARED-CONVECTIVE DRYING OF VEGETABLES AND FRUITS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201414172U UA99325U (en) 2014-12-30 2014-12-30 METHOD OF INFRARED-CONVECTIVE DRYING OF VEGETABLES AND FRUITS

Publications (1)

Publication Number Publication Date
UA99325U true UA99325U (en) 2015-05-25

Family

ID=53675268

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201414172U UA99325U (en) 2014-12-30 2014-12-30 METHOD OF INFRARED-CONVECTIVE DRYING OF VEGETABLES AND FRUITS

Country Status (1)

Country Link
UA (1) UA99325U (en)

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