Nghiên cứu thực nghiệm trường áp suất bên trong tôm thẻ chân trắng sấy bằng bơm nhiệt kết hợp với bức xạ hồng ngoại

Abstract

    This article presents the results of an experimental research on changes of temperature and pressure inside white - leg shrimp when dried by far-infrared assisted heat pump. Accordingly, the temperature and pressure in the shrimp reach the maximum value at the center and gradually decrease to the surface in the direction of the radius. Thus, the infrared radiation drying will enhance the radiant heat exchange process, making the product hotter from inside and thus, increasing the temperature and pressure at the center of the dried shrimps. In addition, by applying the heat pump cool – dry method, the surface temperature of the shrimp is not exaggerated, thus reducing the ability of producing the film at the surface of the product (shrimps), enhancing the internal diffusion process and increasing the drying speed as well as increasing the efficiency of the drying process.