Commercial aspects of this method of keeping the colors food plating and the natural quality of the

The drying process is an important task in many. A survey in 1985 revealed that 4.2 Quad America, over 20 Quad Power consumption is drying. So even a small percentage savings in energy consumption provides significant improvements in energy efficiency. Moreover, the quality of the final food product is heavily influenced approach is drying.
000/30 MHz high-frequency radio waves can be used for drying. A generator of high frequency waves into an oven that is designed to prevent the passage sends waves. The wavelength food plating is selected so that the influence of the past and ensuring the food. In addition, the penetration food plating depth is influenced by the type of material to be worked wave. The material must be individually tested and determined to be suitable for drying known wavelength. If wave energy molecules enter into the electric field applied in the direction of trying to make arrangements. Then begin to oscillate around its axis and the wave energy is converted into thermal energy.
The heat generated causes the food to be dried. Drying chamber design that prevents the passage of waves and waves cause them to flee after successive reflections on the walls of the chamber drying completely food plating absorbed in the matter of this method food plating is markedly increased drying there. Because the signal must pass the food to dry the internal parts, is non-uniform drying.
Commercial aspects of this method of keeping the colors food plating and the natural quality of the food. This method can be potato chips and pieces of cabbage and potato, respectively food plating moisture content of 15% to 9% and 7% to 5% decrease. In this method, the time required for drying of 5.1 times compared to the tail, the transverse air dryers.
One of these compounds is ethyl oleate. This substance causes the surface to dry food and Pdyr humidity and indoor humidity level is higher than the last. Many researchers believe that this is due to the reaction of ethyl solvers first shell and waxy cell wall of some of their products in the solution is.
Saravakvs (1986) and Svarzv et al (1986) and Salas and Labvza (1968) and leucine and Roth (1985) and Saravkvs FOUR (1962) and Mac Pvntyng between 1970 and Razvv Saravakvs (1986) Vryvavmazy (1986) and Chmbrv Pvsyng ham (1963) have done more work in this field.
Another innovation in food drying and drying voice. In this way the product by high intensity low frequency sound waves in the low temperature range 0140 to 200 F dry. The heat and mass transfer coefficients strong sound wave boundary food plating layers increases product. This phenomenon causes the solid-liquid separation is. This type of dryer 3 to 10 times the speed of drying conventional dryer. Productivity close BTU / IB 1500 is a water separator.
Infrared radiation by hot products to high temperatures caused by radiation is absorbed directly into the procedure. These products are ideal for applying the method body is black. The greater the temperature of the gas flame arise.
The use of electric and magnetic fields begin to separate the solid and liquid components food plating are used. This is the first time that the process of desensitization process water was brought in as a complement to the traditional method of water was given to.
This is a process of surface diffusion. Filter to filter electrically charged particles move to the electrode of a direct electric field. These processes before food plating sending the product to the drying is done in a separate room.
Due to the economic size of the business process food plating is not performed. But in the future more attention to environmental why it will be more research in this area by the Organization of American mineralogy of the Australian food plating Commonwealth Scientific and Industrial research joint of England and the management of power generation Swiss bank Foundation Fuji Electric Co. Ltd and Japan, environmental chemical methods Monsanto has done a Mryka.
This drying method is usually associated with a dryer, two strips. Product on the upper bar in a uniform and non-compressed layer is worked. When the tape into the tape and vintage steam dryer is to travel.
At the end of the first conveyor loading a product of gravitational loading on the bottom bar. And semi-arid crop drying chamber to travel all over again. Steam is blown parallel to the product. This method is suitable for drying Yvnnjh dough. Figure 4-2 shows a view of this type of dryer.
Although the initial cost is high, but so is its usefulness. Lesions did not appear on the product and not the product of environmental pollution caused by burning Ndardv 50% of energy is saved. For more information, see Guerin et al.
Hvanbayd its way into the system, and therefore, the device must be well sealed against the ingress of air at atmospheric pressure only dry environment of the hot steam is a dry this way to the need to reduce quickly on evaporation of speed Heat the liquid desiccant and control product at the end of the drying process, food plating steam is easier than the air outside is dry product food plating is completely saturated steam dryer goes out and then pressed the