Vacuum Drying Vegetables w/ IR Heaters: Investigating Increased Batch Time

In summary, the conversation discusses the increase in batch time for vacuum drying vegetables using IR heaters during winter compared to summer. The speaker raises questions about the factors affecting the rate of evaporation from the vegetables' surface, the differences in these factors between summer and winter, and the water content of the vegetables in each season. The conversation also mentions the Arrhenius equation, which was developed in 1889 to explain the relationship between temperature and reaction rates.
  • #1
ravindrar
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TL;DR Summary
For vacuum drying time before winter was maximum 4 hours in winter it is increased by 3 hours. What must be the reason?
I am working on a project on vacuum drying vegetables using IR heaters. Before winter batch time was around 3 to 4 hours now it has increased to 6 hours. Any logic behind this as though the temperature drops and RH also drop so why has the time increased?
 
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  • #2
I’d guess that you need to answer these three questions in order to understand what’s going on:

Q1. On what factors does the rate of evaporation from a vegetable's surface depend?
Q2. How will each of these factors differ (inside the drying apparatus) between summer and winter?
Q3 Is the water-content of a vegetable the same in summer and winter?

(Minor edit made.)
 
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Likes berkeman
  • #3

1. What is vacuum drying and how does it work?

Vacuum drying is a method of removing moisture from a material by placing it in a low-pressure environment. This reduces the boiling point of water, causing it to evaporate at a lower temperature. In vacuum drying with IR heaters, the material is also exposed to infrared radiation, which helps to further speed up the drying process.

2. What are the benefits of vacuum drying vegetables with IR heaters?

Vacuum drying with IR heaters has several benefits. It can significantly reduce the drying time, preserve the nutrients and flavor of the vegetables, and prevent them from becoming over-dried or burnt. It also allows for a more even and consistent drying process, resulting in higher quality end products.

3. How does the use of IR heaters affect the batch time in vacuum drying vegetables?

The use of IR heaters in vacuum drying can greatly decrease the batch time. This is because the infrared radiation penetrates the material and directly heats the moisture inside, causing it to evaporate quickly. This reduces the overall time needed for the vegetables to dry and allows for a more efficient and faster process.

4. What factors can affect the effectiveness of vacuum drying vegetables with IR heaters?

Several factors can affect the effectiveness of vacuum drying with IR heaters. These include the type and quality of the vegetables, the moisture content of the vegetables, the temperature and pressure inside the vacuum chamber, and the intensity and wavelength of the IR heaters. It is important to carefully control and monitor these factors to achieve optimal results.

5. Are there any safety concerns when using IR heaters for vacuum drying vegetables?

While IR heaters are generally safe to use, there are some safety concerns to keep in mind when using them for vacuum drying. These include the risk of burns from direct contact with the heaters, the potential for fire if the heaters are not properly maintained, and the need for proper ventilation to prevent the buildup of gases and fumes inside the vacuum chamber. It is important to follow all safety guidelines and precautions when using IR heaters for vacuum drying.

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