What are the advantages of the development of food dryer?

As the food industry, want to extend the shelf life of food, you need to in the food processing, take certain processing way to extend the shelf life of food, like some dry food to take way of processing is to use food dryers for drying, so how food dryer is developed, its advantage is reflected in what respect? Let's take a look.

1. Development process

Food dryer is a batch, continuous production of drying equipment, the main heating methods are electric heating, steam heating, hot air heating, infrared heating, etc. At the early stage of the development of food dryer, infrared heating (infrared drying) technology emerged in the early 1970s. It is a key energy-saving technology in all the drying equipment technologies. Using this technology can improve the heating efficiency of dryer equipment, it is important to improve the absorption capacity of the heated material to the radiation line, so that the molecular vibration wavelength matches the wavelength of the far infrared spectrum.

Second, the main advantages

At present, food driers can choose different types according to different food characteristics. The following is to illustrate the food drier. At present, the food processing market is widely used in the infrared food drying equipment, the specific advantages are shown in the following aspects:

1. Heating mode and energy consumption

Infrared radiation acts directly on the object being heated in the form of radiant energy. Under ideal conditions, there is no loss of heat energy. Therefore, high thermal efficiency and energy saving; On the other hand, hot air drying is mainly done by heating air medium (in which there is about 30% loss of heat energy conversion), and then by hot air convection to dry grain. Because the hot air is too late to release heat from the gold part, part of the heat energy is taken away by the air and discharged from the dryer, resulting in low thermal efficiency and high energy consumption. Practice shows that the energy consumption of infrared drying is only about 30% of that of hot air drying.

2. Inhibition of pests

Because the moisture content of insects and eggs in grain is higher than that of grain itself, according to the characteristics of infrared ray, insects will absorb radiation heat, so that the temperature in the body of organisms rapidly rises and leads to death. Studies have shown that insects or eggs can be killed in seconds.

3. Drying time and quality

When the grain reaches the safe moisture, the drying time of infrared ray will shorten the original hot air drying time from more than 12 h to less than 2 h, and the quality will not appear like cracks, cracks, pigment, taste and other aspects of the change.