Development of Food dryness Technique using Far Infrared Rays Emitting from Radiant Materials based on Polar Crystal Metals

Abstract

Experiments have been carried out to develop the food dryness technique by utilization of resonance frequency in the regime of far infrared rays emitting from radiant materials based on the polar crystal metals. The radiant materials developed to realize the resonance frequency with dryness substances have 0.94 in spectrum emissivity ranging from 3 μm to 20 μm in wave length and 180 w/mK in thermal conductivity. The samples used for the study are raw shiitake mushroom, scallop and whiteleg shrimp. The intensity of irradiant energy to food substances is 1.23 W/m² and the energy exchange efficiency is 77.6%. The acquisition obtained from the study are as follows that such food dryness technique using resonance frequency in regime of far infrared rays is very effective for realization of high efficiency dryness so as not lose the effectiveness of umami and flavor. And in addition it is not recognized the appearance of drip substances at any samples.