Heat source replacement strategy using catalytic infrared: A future for energy saving drying of fruits and vegetables

文献类型： 外文期刊

第一作者： Bei, Xingrui

作者： Bei, Xingrui;Yu, Xiaojie;Sun, Qiaolan;Yu, Yanhua;Wang, Yuqing;Zhou, Cunshan;Li, Daqing;Okonkwo, Clinton Emeka;Okonkwo, Clinton Emeka;Zhou, Cunshan

作者机构：

关键词： catalytic infrared; drying of fruits and vegetables; energy saving; natural gas

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Drying is an important process for fruits and vegetables, which requires a lot of heat and the heat sources are mainly coal, electricity, natural gas, and solar energy. Most of the heat is usually wasted due to the long drying process and poor transfer efficiency. The use of coal also pollutes the environment. The national electricity curtailment policy regulates the drying industry. Therefore, the fruits and vegetables drying industry is facing new challenges due to its own development needs and external factors. Catalytic infrared drying (CIR) technology brings solutions to these problems. Compared with other drying technologies, CIR has a high drying efficiency and can effectively reduce the use of electric energy, avoid waste, and minimize pollution of water. However, improper processing conditions still cause quality deficits such as severe browning, and the drying is difficult due to weak infrared penetration. Although CIR has shortcomings, it is still expected to establish an energy-saving and efficient fruit and vegetable drying system.

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