far infrared food processing - eccj · pdf fileenergy-saving effects in heat transfer based on...
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Energy-saving effects
In heat transfer based on radiation (in which the heat source is not in contact with the object to be processed, not requiring any medium in between), heat flux that is proportional to the differencebetween the fourth power of the respective absolute temperature flows. Furthermore, the temperatureof the heat source can be higher than that of atmosphere and the heat flow will hardly change duringheating, permitting efficient heating.In contrast, in food processing based on forced convection, heat flux that is proportional to the differ-ence between the ambient temperature and the surface temperature of the object flows. The surface temperature of the object soon approaches the ambient temperature and the temperature differencebetween them becomes small. Therefore, the heat flow decreases, making it difficult to send heat to the object.
performancesGrilledperformances
• The inside of the meat is also heated up.
• The meat is soft and juicy.
• The meat aroundthe bone is difficultto heat up.
• The meatbecomes leathery.
Energy-saving effects and grilled performancesThe grilling time of both cut fish and thigh meat with bone is reduced by approximately half. As the energy consumption of the griller per unit time is the same, the energy consumption is reduced by half.Furthermore, the grilled performances are satisfactory and the yield increases by approximately 10%, so the economic effect is great.
Contact: Japan Far Infrared Rays Association (JIRA)TEL: +81-3-3438-4108
e-mail: [email protected]: http://www.enseki.or.jp/e_index.php
Drying seaweed, sea tangle, fishes, vegetables, fruits, and grains; Baking breads, cakes, and rice crackers; Grilling fish and meat; Roasting sesame seeds, nuts, tea, and coffee beans
F-18
• •
•
•
Keywords
The heat source is not in contact with the cooking ingredients and foods to be processed, and the quantity of supplied energy can be controlled freely. Appropriate processing of various cooking ingredi-ents and foods are possible by the far infrared processing.
As energy is supplied by heat transfer based on radiation from the heat source, the heat flow permits powerful processing without change during cooking and food processing. Furthermore, as the heat source is not in contact with the cooking ingredients and foods, processing treatment can be carefully adjusted for the ingredients and foods to be cooked.
activated,
Far Infrared Food Processing
Far infrared rays are offering efficient processing and excel in energy-saving performance, because they supply energy directly to the cooking ingredients and foods to be processed without dispersing energy to unnecessary objects.
The state of stretching and deformation vibrations between atoms
C=Ostretching vibration
C-Hdeformation
vibration
C-Hstretching vibration
CH2
vibration
CH2deformation
vibration
Position of far infrared rays in electromagnetic waves Schematic view of molecular vibration
0.78μm 2.5μm wavelength used in industrial fields 30μm 1mm
near infrared rays far infrared rays
X rays UV rays visible rays infrared rays microwave
1nm 10 100 1μm 10 100 10 1m 10 1001mm 1cm
3μmwavelength
wavelength
radio wave
eva
worc
im
nevo
oida
r M
A
lairt
serr
eT l
atigi
Dno
isive
leT
SC•
SB
oida
r MF deformation
Japan Far Infrared Rays Association (JIRA)
Z3/4 natural gas/electricityF-18 L Technical Services
m-5-
24
Source:JASE-W Japanese Smart Energy Products & Technologieshttps://www.jase-w.eccj.or.jp/technologies/index.html
Energy-saving effects
In heat transfer based on radiation (in which the heat source is not in contact with the object to be processed, not requiring any medium in between), heat flux that is proportional to the differencebetween the fourth power of the respective absolute temperature flows. Furthermore, the temperatureof the heat source can be higher than that of atmosphere and the heat flow will hardly change duringheating, permitting efficient heating.In contrast, in food processing based on forced convection, heat flux that is proportional to the differ-ence between the ambient temperature and the surface temperature of the object flows. The surface temperature of the object soon approaches the ambient temperature and the temperature differencebetween them becomes small. Therefore, the heat flow decreases, making it difficult to send heat to the object.
performancesGrilledperformances
• The inside of the meat is also heated up.
• The meat is soft and juicy.
• The meat aroundthe bone is difficultto heat up.
• The meatbecomes leathery.
Energy-saving effects and grilled performancesThe grilling time of both cut fish and thigh meat with bone is reduced by approximately half. As the energy consumption of the griller per unit time is the same, the energy consumption is reduced by half.Furthermore, the grilled performances are satisfactory and the yield increases by approximately 10%, so the economic effect is great.
Contact: Japan Far Infrared Rays Association (JIRA)TEL: +81-3-3438-4108
e-mail: [email protected]: http://www.enseki.or.jp/e_index.php
Drying seaweed, sea tangle, fishes, vegetables, fruits, and grains; Baking breads, cakes, and rice crackers; Grilling fish and meat; Roasting sesame seeds, nuts, tea, and coffee beans
F-18
• •
•
•
Keywords
The heat source is not in contact with the cooking ingredients and foods to be processed, and the quantity of supplied energy can be controlled freely. Appropriate processing of various cooking ingredi-ents and foods are possible by the far infrared processing.
As energy is supplied by heat transfer based on radiation from the heat source, the heat flow permits powerful processing without change during cooking and food processing. Furthermore, as the heat source is not in contact with the cooking ingredients and foods, processing treatment can be carefully adjusted for the ingredients and foods to be cooked.
activated,
Far Infrared Food Processing
Far infrared rays are offering efficient processing and excel in energy-saving performance, because they supply energy directly to the cooking ingredients and foods to be processed without dispersing energy to unnecessary objects.
The state of stretching and deformation vibrations between atoms
C=Ostretching vibration
C-Hdeformation
vibration
C-Hstretching vibration
CH2
vibration
CH2deformation
vibration
Position of far infrared rays in electromagnetic waves Schematic view of molecular vibration
0.78μm 2.5μm wavelength used in industrial fields 30μm 1mm
near infrared rays far infrared rays
X rays UV rays visible rays infrared rays microwave
1nm 10 100 1μm 10 100 10 1m 10 1001mm 1cm
3μmwavelength
wavelength
radio wave
eva
worc
im
nevo
oida
r M
A
lairt
serr
eT l
atigi
Dno
isive
leT
SC•
SB
oida
r MF deformation
Japan Far Infrared Rays Association (JIRA)
Z3/4 natural gas/electricityF-18 L Technical Services
m-5-
25
Source:JASE-W Japanese Smart Energy Products & Technologieshttps://www.jase-w.eccj.or.jp/technologies/index.html