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
作者： Bei, Xingrui 1 ; Yu, Xiaojie 1 ; Li, Daqing 2 ; Sun, Qiaolan 1 ; Yu, Yanhua 1 ; Wang, Yuqing 1 ; Okonkwo, Clinton Emeka 3 ; Zhou, Cunshan 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing, Peoples R China
3.United Arab Emirates Univ UAEU, Coll Food & Agr, Dept Food Sci, Al Ain, U Arab Emirates
4.Landmark Univ, Coll Engn, Dept Agr & Biosyst Engn, Omu Aran, Kwara, Nigeria
5.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
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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