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Recycling is for better future
5 Years
| Ask Lasest Price | |
| Brand Name : | Lianda |
| Model Number : | LD-IRD |
| Certification : | CE |
| Price : | USD10500-USD156000 per set |
| Payment Terms : | T/T, L/C, Western Union, MoneyGram |
| Supply Ability : | 30 sets per months |
| Delivery Time : | 30 working days after get the deposit |
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—Lianda 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---Lianda 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:
Project by Infrared dryer for food:
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 pictures:
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