Abstract
Far Infrared Radiation (FIR) technology is widely used in the automotive industry to cure painted finishes during manufacturing. FIR drying is used not only in manufacturing but also in agricultural processing such as rice drying. At the present time, FIR drying technology has rarely been used for fruits and vegetables except in research laboratories. In this study, FIR drying and hot air convection drying were compared with respect to energy consumption and time requirement. The internal changes of the agricultural product were also observed during the FIR drying process.
A Computed Tomographic (CT) scanner was employed for the observation of the tested material, carrot, and was used to analyze the structural deformation and the internal moisture distribution of the test material. CT data and the hardness of the sample were recorded at regular intervals during the drying experiment.
For 200, 400 and 600W FIR drying, the maximum drying rates were 173, 459 and 724%d.b./hr respectively, and the required drying times were 26, 12 and 4.5 hours, respectively. The structure of the carrot sample shrank in accordance with the reduction of moisture content in 200W FIR drying as well as in hot air drying, whereas in 400W and 600W FIR drying the sample was dried without so much deformation.
