Infrared radiation drying application in agriculture

Trần Văn Hiếu 1 and Hoàng Thái Hà 2, *

1 Nha Trang College of Engineering Technology, Nha Trang 650000, Khanh Hoa, Vietnam.
2 Faculty of Food Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 700000, Vietnam.
 
Review
International Journal of Science and Research Archive, 2024, 11(01), 282–287.
Article DOI: 10.30574/ijsra.2024.11.1.0014
Publication history: 
Received on 26 November 2023; revised on 10 January 2024; accepted on 13 January 2024
 
Abstract: 
World agricultural products, in general, are very diverse, and Vietnam is no exception. In the current trend, high quality agricultural products are increasingly receiving attention and modern methods are applied to improve their quality. Among many methods for improve quality, the infrared radiation drying method is evaluated to minimize drying time, reduce deterioration of agricultural product quality and limit environmental impact. Therefore, this article focuses on applying infrared radiation drying method to agricultural products composed of seafood. The article describes and compares the technical conditions when drying plants and animals using the infrared radiation drying method in combination with other drying methods.
 
Keywords: 
Application; Agriculture; Drying; Infrared; Radiation
 
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