Study of the Influence of Reflector Characteristics on the Process of Drying Foodstuffs
https://doi.org/10.36107/spfp.2023.313
Abstract
Introduction. Drying is an efficient food preservation technology. When using infrared drying lamps, one of the disadvantages is the uneven heating of the product over the surface of the trays,which causes overheating in one part of the tray and underdrying in the other part. Little attention is paid to research in this area, so the search for ways to ensure uniform heating of product trays during infrared drying is an urgent task.
Purpose. The purpose of this work was to select the characteristics of the reflector of an infrared drying lamp, such as the focal length of the cylinder paraboloid, the depth of the parabola and the location of the source from the surface of the tray to ensure uniform heating of the tray with raw materials and increase the energy saving of infrared drying.
Materials and Methods. With the help of the program, an optical system of heat supply was modeled and the distribution of the thermal radiation flux density over the surface of the tray was studied. A radiation source was modeled in the form of a cylindrical infrared lamp, 10 mm in diameter, 400 mm long, and a tray with raw materials, 400x400 mm in size. The analysis was carried out with the number of rays 50,000.
Results. In the course of the study, the parameters of the parabolic radiator were selected: the focal length of the reflector is 70 mm, the depth of the reflector is 200 mm, the distance between the tray and the lamp is 152 mm. The main parameters of a parabolic reflector are focal length and depth. The last characteristic was chosen at 200 mm in order to preserve as much as possible the entire radiation flux from the lamp, directing it to the tray.Experiments were carried out on infrared drying of grapes using a selected reflector and without it. The simulated reflector makes it possible to reduce the difference in moisture content between the dry product located on the periphery and in the center of the tray.
Conclusions. The design of the reflector proposed in the work provides more uniform heating of the product over the entire area of the tray. Experiments on drying grape berries were carried out, confirming the results of calculations. A possible direction for further research may be to study the distribution of the light flux in reflectors of a different design to ensure optimal uniformity of the incidence of light rays on the area of the tray with the smallest possible size of the drying chamber and the lowest energy loss of the emitter to the environment.
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For citations:
Ermolaev V.A. Study of the Influence of Reflector Characteristics on the Process of Drying Foodstuffs. Storage and Processing of Farm Products. 2023;(1):45-56. (In Russ.) https://doi.org/10.36107/spfp.2023.313
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