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Infrared Dryer for Food Processing
Food Infrared dryer — ODE Design is capable of quickly killing insects, larvae and eggs without damaging proteins – using a continuous process.
Infrared Dryer for Food Processing
Shorter drying time, a better final dried product quality, and more energy savings in the process are revealed as the most important advantages of infrared drying over convective heat drying. The Food Infrared Dryer --- ODE Design does not need a supply of dry air and is therefore particularly suited to applications with high initial moisture. In addition to drying, gentle heating processes are also ideal applications. Infrared-Drum IRD is being offered as individual component or as part of an overall solution as well.
Food Infrared Dryer — ODE Design is capable of quickly killing insects, larvae and eggs without damaging proteins – using a continuous process.
Working principle
IRD short-wave infrared radiation is applied directly to the raw materials. This radiation heats the material directly from inside. A heat flow is generated that carries the evaporating moisture out of the product particles. The material to be processed is running continuously through the machine. By the rotation of the drum the material is circulated gently and a constant radiation treatment is achieved. That radiation also prevents the product particles from agglomerating. A low speed rotation prevents breakage, abrasion and aeration of the raw material.
Food Infrared Dryer --- ODE Design adopts A fully automatic control concept provides a clear access to many relevant process values and functions as the dwelling time, the radiator output, throughput or a regulated emptying of the machine.
IRD inside structure for reference
Convey the material to the Infrared dryer drum.
The entranced material flow will go by welded helix channel on the drum surface while the drum rotates. During the processing, the material will be dried evenly by turning over and conveyed out.
Used to provide a heat source to evenly illuminate the material.
Imported from Germany, the temperature information of particles/Scraps in the drum will be fed back to Siemens PLC in time to realize the intelligent regulation of temperature.
Prevent dust from adhering to the wall of the lamp tube, affecting lamp life and heating efficiency; causing temperature difference in the drum, which is conducive to the diffusion of water vapor.
Project by Infrared Dryer for Food --- ODE Design
To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.
Machine photos
