740mm 220v 1200w carbon fiber heat lamps quartz heating lamps
Infrared carbon fiber heating tube has significant advantages and important role in fruit dryer. The following is a detailed introduction:
1. Suitability of heating characteristics and fruit drying
(1) High heat conversion efficiency
Advantages of rapid heating: The heat conversion efficiency of infrared carbon fiber heating tubes is usually high, reaching more than 90%. In a fruit dryer, this means that electrical energy can be quickly and efficiently converted into heat energy, causing the temperature inside the dryer to rise rapidly. This rapid heating capability is critical when the drying process needs to be started as quickly as possible to maintain the freshness of the fruit. For example, when the task of drying apple slices is started, the heating tube can raise the temperature of the drying chamber to a suitable drying temperature range (such as 50 – 70\\u00b0C) in a short time. Compared with traditional heating tubes, it can be significantly shortened. Warm-up time.
Reflection of energy-saving effect: High heat conversion efficiency also brings energy-saving benefits. Since most of the electrical energy is converted into effective heat energy for drying fruits, the waste of energy in the conversion process is reduced and the drying cost is reduced. In long-term fruit drying production, the energy-saving effect will be more obvious. For large-scale fruit processing enterprises, this will help reduce production costs and improve economic benefits.
(2) Uniform infrared radiation
Ensure drying quality: The infrared carbon fiber heating tube emits uniform infrared radiation, which is crucial for fruit drying. Uniform radiation ensures that all parts of the fruit are evenly heated, avoiding local over-drying or under-drying. Take drying strawberries as an example. Strawberries have irregular shapes and delicate texture. Uniform infrared radiation can evenly evaporate the water on the surface and inside of the strawberries, ensuring that the dried strawberries are of good quality and have better color, taste and nutrients. Good reservation.
Reduce quality differences: When drying different batches and different types of fruits, uniform heating can reduce fruit quality differences caused by uneven heating. Whether you are drying fruit slices, whole fruits or fruit products, you can achieve a stable drying effect, which helps to produce dried fruit products of consistent quality and meets the market’s requirements for product quality stability.
2. Protection of fruit nutrition and flavor
(1) Low temperature drying ability
Gentle heating method: Infrared carbon fiber heating tube can achieve effective drying at relatively low temperatures. By properly adjusting the power, the water in the fruit can be fully evaporated without using too high a temperature. For some fruits that are sensitive to temperature, such as kiwis, blueberries, etc., this low-temperature drying capability can avoid high temperature damage to the vitamins, enzymes, flavor substances and other nutrients in the fruits, and retain the original flavor and nutritional value of the fruits to the maximum extent.
Precise temperature control function: Combined with the precise temperature control system, the infrared carbon fiber heating tube can accurately maintain the required low-temperature drying range. For example, when drying kiwi fruit slices, the temperature is precisely controlled at 40-50\\u00b0C to remove moisture while maintaining the vitamin C content and unique flavor of the kiwi fruit.
(2) Rapid drying reduces nutrient loss
Shorten the drying cycle: Due to its efficient heating performance, the infrared carbon fiber heating tube can speed up the drying of fruits, thereby shortening the entire drying cycle. Shorter drying times mean less time the fruit is exposed to high temperatures or other factors that can cause nutrient loss. For example, when drying banana chips, using infrared carbon fiber heating tubes can shorten the drying time by about 30% – 50% compared to traditional heating methods, thereby reducing the loss of vitamin B6, potassium and other nutrients in the bananas.
