Food drying method

Abstract

The invention discloses a method for drying food, which adopts the following steps: step 1: an intercommunicating airtight system consisting of a drying chamber, an air cleaner, an air dehumidifier, a blower, a heater and a piping is established, and the food is put into the dry chamber; step 2: the blower is turned on, the air pressure in the airtight system is kept between 95kPa and 100kPa, and the air cleaner in the drying chamber is turned on; step 3: the air dehumidifier is turned on to dehumidifying the air, and the air dehumidifier is provided with a drainage outlet through which condensation water can be discharged; step 4: the heater in the drying chamber is turned on; the temperature of the air dehumidifier is controlled between -2 DEG C and 10 DEG C; the temperature of circulating air in the drying chamber is controlled between 40 DEG C and 120 DEG C. The method for drying food has the advantages of simple equipment, low investment, high quality, small energy consumption, no electromagnetism radiation and reduces or precludes pollution to food. The method also has special efficacy in drying foods that are difficult to be dried, thus being applicable to the foggy and wet areas.

Description

Technical field [0001] The invention relates to a food processing and preservation method, in particular to a food drying method. Background technique [0002] For the drying of food, including aquatic products, fruits, vegetables or grains, the current methods generally include natural ventilation drying, sun exposure drying, air heating drying, vacuum drying and freeze drying. There are three kinds of food drying methods used in the food industry: air heating drying, vacuum drying and freeze drying. The first type of air heating and drying refers to the use of various heat sources, such as electric heating wires, steam boilers, burning coal, boiler waste heat or far-infrared heaters, to heat the food through three forms of heat radiation, conduction or convection. Heating, the water molecules in the food are heated, and when they reach the evaporation point of 100°C under normal atmospheric pressure and above, they become steam, which detaches from the food, thus making t...

AI Technical Summary

Problems solved by technology

The microwave drying of food developed in recent years is different from the above-mentioned drying principle. Under the action of microwaves, the water molecules in the food move at high speed and generate heat, thereby detaching from the food and making the food dry. This kind of microwave drying , although the efficiency is relatively high, but the equipment is complicated, the investment is large, and the work produces strong electromagnetic radiation, which has a certain impact on the environment and the body of the operator.

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