Dryers_-_Radiant_Continuous | FoodTechInfo.com

Radiant Driers – Continuous, Solid, Not Heat Sensitive

Industry: Baking (NAICS 3118)

NAICS process:

311823 Dry Pasta

Process Brief: Moisture is removed by exposing the product to infrared radiation.

Energy source: Electricity/Natural gas

Energy Intensity: 1,700-2,730 Btu/lb of water in the product


Radiant driers use infrared radiation to evaporate the moisture in products such as pasta. Natural gas burners or electric resistance heating elements generate the necessary radiant energy. The burners or elements heat a drying surface to a dull red or incandescence. Drying rates are determined by the intensity of the radiant source and the absorption properties of the product.


The process is continuous and production rates demand high heat transfer rates with total process times of 0.5 seconds to 15 minutes. The advantages of the process include little product contamination but disadvantages include high product temperatures, uneven drying, and product degradation.





Catalytic Drying Technologies, Inc.

PO Box 827

Independence, KS 67301

Telephone: 800-835-0557

Web site: www.catalyticdrying.com

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