乾燥條件對香蕉紅外線真空乾燥之節能研究

The energy saving research of various drying parameters of vacuum infrared drying of bananas

莊仲豪(Chung-Hao Chuang) ； 周均儒(Jiun-Ju Chou) ； 陳柏霖(Bo-Lin Chen) ； 顏維謀(Wei-Mon Yan)

《冷凍空調&能源科技》 144期 (2024/03) Pp. 45-52

https://doi.org/10.29911/JEHVACE_NEW.202403_(144).0003

摘要

紅外線真空乾燥技術結合了紅外線乾燥及真空乾燥的優勢，不僅提升乾燥品質，還能使乾燥而成的水果有較好的顏色外觀。本文旨在通過單因子實驗確定各項乾燥條件對紅外線真空乾燥影響，並對其製程進行最佳化，再與傳統冷凍真空乾燥進行能耗比較分析。實驗結果顯示冷凍真空乾燥的總乾燥時間為紅外線真空乾燥的9倍以上，能耗差距為35倍以上，這是因爲紅外線真空乾燥不需要冷卻物料和維持低溫環境，較傳統冷凍真空乾燥節能。

關鍵字

聯合乾燥 ； 紅外線真空乾燥 ； 節能 ； 乾燥條件

並列摘要

Infrared vacuum drying technology combines the advantages of infrared drying and vacuum drying, not only enhancing drying quality but also improving the visual appearance of the dried fruits. This paper aims to determine the impact of different drying parameters on the outcomes of infrared vacuum drying through single-factor experiments, optimize the process, and conduct a comparative analysis of energy consumption with traditional freeze vacuum drying. The experimental results show that the total drying time of freeze vacuum drying is infrared. It is more than 9 times that of vacuum drying, and the energy consumption gap is more than 35 times. This is because infrared vacuum drying does not need to cool materials and maintain a low-temperature environment, and is more energy-saving than traditional freeze vacuum drying.

並列關鍵字

Combined drying ； Infrared vacuum drying ； energy saving ； drying condition

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