Vol. 86, No. 2 Abstract

Impacts of Different Drying Tray Materials on Drying Time and CO₂ Emissions in Far-Infrared Drying of Cabbages

Daisuke KURATA, Takahiro ORIKASA, Kaito SOMA, Takashi WATANABE, Shoji KOIDE

[Keywords: far-infrared drying, drying tray, cabbage, accumulated temperature, L-ascorbic acid, CO₂ emission]

　We conducted a study to evaluate the optimal material for drying trays to be used in far-infrared drying of cabbages. The drying time while using a steel tray（ ST） was shorter than that while using a polypropylene tray（ PP） due to differences in thermal radiation between the two trays. We found that the CO₂ emissions in the drying process using ST was reduced by approximately 30 % compared to using PP. The CO₂ emissions from the transport of the tray and the drying processes accounted for more than 96 % of the total CO₂ emissions in the entire process. Therefore, reducing of CO₂ emissions in these processes is crucial for creating an environmentally friendly cabbage drying process.