한국산업융합학회 논문집 (Journal of the Korean Society of Industry Convergence)
- 제8권1호
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- Pages.47-55
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- 2005
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- 1226-833X(pISSN)
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- 2765-5415(eISSN)
원적외선 가열에 의한 농산물의 건조특성
Drying Characteristics by Infrared Heating of agricultural products
- 투고 : 2004.01.28
- 심사 : 2005.02.15
- 발행 : 2005.02.28
초록
Infrared heating has been traditionally used in industrial applications for processes such as dehydration of food industrial. This heating method involves the application of radiation in the wavelength range of 2 to 50 micrometers. In this work, simultaneous heat balance equations were developed to simulate the infrared radiation heating of agricultural products. The equations assume that moisture diffuses to the outer boundaries of the material in liquid form and evaporation occurs at the surface of the agricultural products. Energy for moisture evaporation is supplied by the infrared radiant energy. The optimum temperature and drying time for the best drying conditions of changing the red peppers with the moisture content of 18% and the restore rate of 80~85% are