Energy-saving quality-keeping method in the dewatering course of high-water fruit vegetables or aquatic products

Abstract

A method for saving energy and guaranteeing the quality in the process of dehydration of fruit and vegetable with high water content or water product; the method belongs to the food processing technical field of fruit and vegetable or water product. The present invention adopts the combined processing of hot air drying and hot pump drying or the combined processing of freeze drying and hot pump drying to dehydrate the fruit and vegetable with high water content or water product; with the present invention, energy can be saved by 45 to 60 percent and the appearance and quality of the product are near the simple ordinary dried products. The process is that the raw materials of vegetable and fruit or water product are cleaned, cut and burnt; and then the raw materials are cooled and centrifugally dehydrated; the dehydrated raw materials are seasoned and settled; the settled raw materials are dried by the method of hot pump combined drying and then cooled down for storage; and then metal-detecting process is implemented on the materials and the materials are packed. The present invention adopts the novel process of hot pump combined drying for dehydration; the fruit and vegetable or water product after being dehydrated with the hot pump combined drying are characterized by low heating temperature, short production time, excellent quality and low energy consumption.

Description

technical field [0001] A heat pump type combined drying method for energy-saving and quality-preserving dehydration of fruits, vegetables or aquatic products, the invention belongs to the technical field of food processing, and relates to dehydration processing of high-moisture fruits and vegetables or aquatic products. Background technique [0002] At present, most of the processing of high-moisture fruits and vegetables adopts the traditional drying method: the heating and drying method of the drying room back to the dragon fire path, which has the following problems: 1) The heating temperature is too high. With the traditional drying technology, the heating temperature is not easy to control. Generally, the heating temperature is around 75-90°C, but the drying process of dehydrated vegetables requires that the drying temperature should not exceed 65°C. 2) The drying time is too long. Using the traditional method, it takes at least 24 hours to process 1 ton of vegetables...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the processing of high-moisture fruits and vegetables adopts the traditional drying method: the heating and drying method of the drying room back to the dragon fire path, which has the following problems: 1) The heating temperature is too high

2) The drying time is too long

Using the traditional method, it takes at least 24 hours to process 1 ton of vegetables. Even so, occasionally reheating and drying occurs due to poor drying effect.

3) Large energy consumption

[0006] The shortcomings of the existing heat pump or heat pump combined drying: 1) The current research on single heat pump drying is still mainly limited to low-temperature drying. conditions for reproduction

2) At present, there are few researches on heat pump combined drying, mainly combined drying with hot air and microwave. The process research is not comprehensive and in-depth. The conversion point mainly depends on past experience, and the parameter index is single. Either only look at the quality index, or only look at the unit water output Energy consumption SMER, there is no integrated index for energy saving and quality assurance