1891results about "Fruits/vegetable preservation by dehydration" patented technology

There is provided a short-range wireless communication apparatus and a cellular phone terminal that can surely and immediately notify a user of the optimum distance between a contactless IC card reader/writer and a contactless IC card not through an MPU or a CPU and if the contactless IC card function is locked, surely notify the user as such. In an RFID card, a magnetic field strength/brightness conversion section adjusts the brightness of two LEDs in accordance with the detected magnetic field strength of a carrier wave. A blink generation circuit detects whether the RFID card is in a communication state and blinks the LEDs if so. A function combining section combines the functions to indicate the magnetic field strength and the communication state with the brightness and blinking of the LEDs. An LED with another color illuminates only when an RFID function LSI is in a lock state.

A dried fruit or vegetable has a water content in the range 4% to 7%, and has a water activity of 0.4. Substantially all of the cells of the dried product are undamaged. An air drying process is gentle and contains four phases, during which the temperature of the drying air is maintained at 60° C. In a first phase the relative humidity of the drying air is allowed to rise to between 50% and 55%, and is maintained substantially constant at this value during a second phase by maintaining exchange of the drying air with fresh air substantially constant. In a third phase of the process, the relative humidity of the drying medium is permitted to decrease relatively rapidly until the fourth phase commences, at which stage the relative humidity is permitted to asymptotically approach a predetermined relative humidity value. During the drying process, excessive temperature differences and relative humidity differences between the temperature and relative humidity, respectively of the drying medium and the product are avoided in order to minimize damage to the cellular structure of the product.

A 90-degree phase delay power divider part PSPD is connected to an input side of a carrier amplifier Amp1 and a peak amplifier Amp2, and a variable electric length power combiner VTL2 is connected to an output side thereof. A control signal Sig is applied through a control terminal Ctrl of the variable electric length power combiner VTL2, and adjustment is performed in correspondence to a carrier frequency band of a carrier signal RFs so that an electric length of the variable electric length power combiner VTL2 becomes nearly 90 degrees. As a result, an electric length of an output power combining circuit of a Doherty type amplifier can be made variable, and a power-added efficiency can be enhanced for a multi-band or broad band.

The invention relates to a method for preparing fruit-and-vegetable or aquatic leisure foods by freeze-drying and subsequent vacuum microwave combination, which belongs to a field of leisure food processing technique. The main process of the invention is that: after handpicking, blanching for extinguishing enzyme or blanching curing, then cooling soaking and quick freezing in a flavor liquid, the fruit and vegetable or aquatic raw material is freeze-dried to reduce the water content to 60-30 percent and then is vacuum-microwave dried to lead the final water content of fruit and vegetable to be less than 5 percent. The invention adopts a novel combined drying technique of freeze-drying before and subsequent vacuum microwave which is carried out by stages. The technique can not only maintain the nutrition and the form of the product in the maximal degree, but also remarkably shorten the drying time, reduce the drying energy consumption, save the cost and can have remarkable expansion effect at the same time, which improves the comprehensive quality of leisure foods.

A method of performing a handover with at least one of a homogeneous and heterogeneous network is disclosed. More specifically, the method comprises establishing a heterogeneous network handover module for converging information from the at least one network interface module associated with the at least one of a homogeneous and heterogeneous network into a unified presentation and receiving a message for powering on at least one network interface module in a mobile terminal from the heterogeneous network handover module. The method further comprises performing a power on operation for activating the at least one network interface module and transmitting a confirmation message for indicating a power on operation status to the heterogeneous network handover module.

A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated temperature and finally cooling of the fruit under lowered temperature while maintaining the vacuum. The product produced by the method is light, crisp, and has a low water activity and a low buoyant density.

The invention relates to a kind of compound vegetable powder and the production method. The comprised components and their weight proportion are as follows: cabbage powder 20-85%, west orchid powder 0-50%, and other vegetable powder of cruciferae 0-30%. The method comprises following steps: picking raw material, selecting, pre-cooling, washing, blanching, cooling, cutting to sheet or block, freezing, subliming drying, hydrolyzing drying, grinding, matching, vacuum packing. The product is characterized by reasonable matching, flavor for absorption, health-care effect. The process is reasonable and the nutrition and biological activity in vegetable are retained at maximum degree because of the vacuum freezing technique.

The invention discloses an auxiliary spouting method for improving the uniformity of microwave drying of granular fruits and vegetables, which belongs to the technical field of the processing of fruit and vegetable food. Pretreated fruits and vegetables are placed into a microwave spouting drying bed, the microwave power and the air intake heating temperature are preset, then the central air intake volume and the air intake angle of the spouting bed are adjusted to ensure that a dried material spouts in the spouting bed in different forms, the air intake pressure and the air intake angle are adjusted according to different drying stages of the material at the same time, and the microwave energy received by the material is more uniform than that of the prior fixation or fluidization mode; and the microwave adopts internal heating, so the moisture of the dried fruits and vegetables is effectively and quickly evaporated to achieve the aim of uniform drying. Through the auxiliary spouting method, the material is uniformly heated in a microwave field, the moisture is evaporated quickly, the drying time is greatly shortened, the prior color and luster, shape and nutrient substances of the dried fruits and vegetables can be furthest retained, and the dried fruits and vegetables have porous structures and good rehydration property, thereby obtaining a high-quality dehydrated fruit and vegetable product.

The invention belongs to productive technology for preserving and processing fruits and vegetables, mainly comprising the processes of grading selection, cleaning, arranging and splitting, preserving, dewatering and sterilizing, packing and refrigerating and the like. The technology is mainly characterized in that after two times of sterilizing by ozone and ultraviolet rays in sequence, the fruits and vegetables are soaked by an natural edible antistaling agent to form a film so as to carry out atmosphere packaging by mixed gas, thereby maximally maintaining nutritional quality of the fruits and vegetables, improving edible safety of the fruits and vegetables and prolonging sale and preservation period.

The far infrared vegetable dewatering apparatus includes drying cabinet, transmission mechanical,, conveying mechanism and heater. The drying cabinet has material feeding port and induced draft port in the top and discharge port and air intake in the bottom. The present invention features that the drying cabinet is separated with partition boards into several layers with separated conveying mechanism, transmission mechanism, heating unit and guide board. The present invention has small size, convenient operation, fast drying speed, high heat efficiency and low power consumption, and the dried vegetable product has bright color and high quality.

The present invention relates to a method for producing frozen and dehydro-frozen vegetables and fruits, wherein the method includes the method of cryogenically freezing the fruits or vegetables.

The present invention provides a composition heating type vegetable dewatering device comprising a drying box, transmission device, conveying device and irradiating device, wherein the drying box constituted by the multi-layer, each layer set a set of conveying device driven by transmission device, and forming groove type material channel, above each channel set far infrared irradiating device, at the top of drying box has a feed inlet, at the bottom of drying box has a material outlet, there is air inducing vent at the upper wall of each layer, it sealing connects with fan by air inducing tube. Its characteristics are that each layer of the lower lateral wall of box is equipped with air inlet, wind supply tube sealing connects with heating device, the wind supply tube comprising flange and unequal-diameter straight tube, connecting tube connected with each layer, variable diameter tube and elbow, connecting tube diameters are reduced from top to bottom. The present invention adopts far infrared and hot wind composition heating method, solving the problem only when using far infrared heating surface materials roast will be easier yellow, and improving the quality of dried vegetables.

The invention discloses a technique for cultivating high-quality and high-yield toadstool, which comprises cultivation material formula, clinker cultivation without bags, management after cultivation, pest control, picking, processing and preservation. The invention has the advantages that the toadstool product has a bigger lobe shape, thick cover and fat flesh and fresh and tender encarpium, thereby being welcomed by markets. The invention not only widens the job opportunities for people but also provides a healthy food for people.

The invention relates to a high-rehydration and high-safety fruit vegetable or edible fungus non-sulfur drying technique, and is characterized in that the tidied and cleaned fruit vegetable or edible fungus is blanched and scalded, and then is positioned in solvent containing 0.1-0.5 percent of citric acid and 0.02-0.1 percent of cysteine, and through the ultrasonic process which is favorable to protect the color and the drying, the finished product is made. The invention takes comprehensive researches on the blanching and scalding technique, the compositions of the blanching and scalding fluid, the color protecting technique, and the drying technique of the fruit vegetable or edible fungus non-sulfur drying technique; the invention does not adopt the noxious and harmful process methods such as sulphur fumigating, and charcoal-fire firing and drying; the invention can get better color protecting effect by combining organically the advanced ultrasonic process and compound color protecting fluid; and ensures that the finished products can keep fine color, fragrant, taste, and shape after being rehydrated; the invention has high rehydration and high safety. In the case of the bamboo shoot drying, the obtained product is white, the residual value of SO2 is less than or equal to 0.05g/Kg, the rehydration rate reaches more than 5-10, the crispness after rehydration is good, and the invention possesses the characteristic faint scent and the characteristic fresh taste of the fresh bamboo shoot.

The invention relates to a production method of evaporated vegetables. The method comprises the following steps: pretreating a vegetable raw material, performing a first hot air drying for reducing the moisture content of the vegetable to 60%-70%, carrying out a microwave drying for reducing the moisture content of the vegetable to 30%-40%; then carrying out an osmotic treatment, and performing a second hot air hot air drying for reducing the moisture content of the vegetable to 10%-20%, wherein the water activity is 0.64-0.44, the rehydration rate is 3.1-7.6. According to the invention, when the vegetable is dried to low moisture content, the vegetable can be performed an infiltration process by penetrating fluid, therefore the penetrating fluid can be absorbed by vegetable, the penetrating fluid is evenly distributed which makes the vegetable possessing special nutrition characteristics and makes the final product possessing the high-moisture content and the low moisture activity. The production method of the invention is capable of effectively raising the organoleptic quality and rewatering performance, raising the preservability of the product and simultaneously reducing the production cost.

A curable resin composition for sealing an LED element is provided. The composition includes (i) an organopolysiloxane with a polystyrene equivalent weight average molecular weight of at least 5×10³, (ii) a condensation catalyst, (iii) a solvent, and (iv) a finely powdered inorganic filler. It is suited to formation of a coating film or the like with excellent heat resistance, ultraviolet light resistance, optical transparency, toughness and adhesion, and is ideal for applications such as the sealing of LED elements.

A process for processing Chinese yam without sulfur includes such steps as screening raw materials, washing, peeling, cutting to become blocks or slices, immersing in the aqueous solution of sodium chloride, washing, drying in the air, microwave drying while sterilizing, and packing in sealed mode.

The invention discloses a preparation method for red dates by microwave vacuum drying, and red dates prepared thereof. The method comprises the following steps: pretreatment of the red dates, microwave vacuum drying of the pre-treated red dates and packing the red dates which undergoes microwave vacuum drying. The step of microwave vacuum drying to the red dates is as follows: the red dates are put in a microwave vacuum dryer, and the sectional microwave vacuum drying is carried out on the red dates; in the early stage of drying, the degree of vacuum in the drying chamber is maintained between 2 kPa to 15 kPa, the microwave power is selected between 1W/g to 5W/g, the drying temperature is controlled below 50 DEG C, and the drying time ranges from 10 min to 30 min; and in the later stage of drying, the degree of vacuum in the drying chamber is maintained between 2 kPa to 15 kPa, the microwave power is reduced to a magnitude of 0.5W/g to 3W/g, the drying time lasts for 20 min to 60 min, and the water content of the dried red dates ranges from 5 percent to 16 percent. The preparation method has rapid drying, is highly effective, energy-saving, environment-friendly and sanitary, can effectively maintain the original color, aroma, taste, active ingredients and the nutrient content of the red dates and provides the high-quality microwave-vacuum-dried red dates.

The invention discloses a method for preparing dry day-lily buds. The method comprises the following steps of: fixing day-lily buds; removing green from the day-lily buds, roasting and/or airing the day-lily buds; inspecting the dry day-lily buds; packaging the inspected dry day-lily buds; and putting the packaged dry day-lily buds in storage. The method is characterized in that: the fixing step comprises the following specific steps of: scattering picked fresh day-lily buds on a steaming sieve, wherein scattering thickness is between 150 and 200 millimeters; racking the steaming sieve; pushing the steaming sieve into a steam box; introducing steam into the steam box; controlling temperature in the steam box to be between 50 and 65 DEG C; steaming for 5 to 8 minutes; and opening the door of the steam box to take the steaming sieve out. Compared with the prior art, the method has the advantages that: 1) any food additive does not need to be added in a fixing process and the dry day-lily buds have a natural color, natural taste, natural flavor and sweet taste; 2) day-lily bud drying rate is increased by 2 percent by steam fixation and the growth rate of market prices is increased by 13 percent; and 3) the day-lily buds processed by the steam fixation are accordant with food quality standard, do not cause any pollution, are truly green food and are well appreciated by customers.

The invention discloses a preparation method of dried mangoes. The preparation method comprises the steps of removing rotten mangoes and impurities from mangoes, cleaning the mangoes with saline water, removing skins and kernels of the mangoes, slicing regularly, performing color protection on the sliced mangoes, pickling with sugar, putting in a tray in a microwave drying device for microwave drying to remove 55-60% of moisture in the sliced mangoes, quickly freezing with liquid nitrogen, lyophilizing in a tray of a vacuum freezing-drying device for reducing the moisture of the mangoes to be 5-6%, and performing vacuum drying to obtain the dried mangoes. The dried mangoes prepared by adopting the method have the high nutritive value and the good quality.

A method for keeping bamboo shoots fresh comprises peeling, removing stumps, cutting and washing; and removing green, pickling and dehydrating until the water content is lower than or equal to 12%. The green removal is carried out by heating the pretreated bamboo shoots in hot water at 90-96 DEG C for 3-5 minutes. The pickling includes mixing the green-removed bamboo shoots with 1-5 wt% of edible salt and 2-7 wt% of saccharide compound, stirring intensively and standing for 5-20 minutes. The fresh bamboo shoots treated by the method allow a refreshing time of above 12 months, and can be restored with a restoring degree of 95% after being soaked in water. The restored bamboo shoots have toughness and crisp and fresh texture, appears uniformly in yellow brown and can retain the original color, flavor and taste of the fresh bamboo shoots. A detection result shows that the nutritional ingredients such as 17 amino acids can be kept above 95%.