CAJ | 학술논문

基于物料的红外吸收特性，开发了一套新的红外加热对流干燥系统，研究了风速与红外发射波长对海带加热与干燥特性的影响，并与热风和微波真空干燥进行了比较。结果表明：在设定干燥介质温度为50℃时，物料表面所能达到的恒定温度均高于干燥介质温度，并随风速的增加由52℃增加到63℃，脱水时间随着风速的增大显著减少，而能耗显著增加；2.5-3.0 um 波长的红外辐射加热干燥比5-6 um 的效率高。与同风速的热风干燥相比，可缩短干燥时间57％（160min），节能58％，本研究为高水分食品的高效脱水提供了新工艺。
기우물료적홍외흡수특성，개발료일투신적홍외가열대류간조계통，연구료풍속여홍외발사파장대해대가열여간조특성적영향，병여열풍화미파진공간조진행료비교。결과표명：재설정간조개질온도위50℃시，물료표면소능체도적항정온도균고우간조개질온도，병수풍속적증가유52℃증가도63℃，탈수시간수착풍속적증대현저감소，이능모현저증가；2.5-3.0 um 파장적홍외복사가열간조비5-6 um 적효솔고。여동풍속적열풍간조상비，가축단간조시간57％（160min），절능58％，본연구위고수분식품적고효탈수제공료신공예。
Based on kelp infrared absorption characteristics , a novel infrared heating forced convection system has been developed and compared with hot air drying and microwave vacuum drying ;the effect of infrared wavelength and air velocity on drying behavior of the shredded kelp is studied .By setting the dry medium temperature of 50℃, the constant surface temperature reached is always higher than that of the dry medium and increased from 52 to 63℃with the increase of the air velocity from 0 to 2m/s.The heat-ing and drying at the wavelength of 2.5-3.0 um is more effective than that at the infrared wavelength of 5.0-6.0um.The total drying time significantly decreased while specific energy consumption linearly in-creased with the air velocity .Compared with hot air drying with the same air velocity , the infrared heat-ing and drying time has been shortened of 57%(160min)and 58%of electrical energy has been saved . The study will provide the new process for drying food with high moisture .