Drying method for reducing oxidation of water-bearing articles

Abstract

The present invention relates to a drying method that can reduce the oxidization of the article containing the water. The process device of the method comprises a dryer; a nitrogen input pipe is arranged on the dryer, and a nitrogen storage tank is connected with the nitrogen input pipe; the method steps comprises: firstly the articles are arranged inside the dryer; the nitrogen is filed into thenitrogen; the space inside the dryer is fulfilled with the nitrogen, and the interior of the dryer is kept at a positive pressure; the drying operation of the articles is completed inside the dryer that is fulfilled with the nitrogen; finally the articles are taken out of the dryer. Compared with the prior art, the present invention has the advantages that: 1. when the drying method is applied tothe fresh keeping of the food and to preventing the oxidization, the fresh-keeping time and the oxidation-resistant time of the food are prolonged by two to three times; 2. the original color, fragrance and the taste of the food are maximally maintained; 3. the drying method is free from being harmful to the food and the human body, and the operation is simple and easy to be mastered, and is an environmentally-friendly method for drying and undertaking the fresh-keeping treatment of the food.

Description

technical field [0001] The invention relates to food drying technology, in particular to a drying method for reducing oxidation of water-containing food. Background technique [0002] Water-containing items have the problem of oxidation and corrosion in contact with the air, such as wood, etc., and items that need to be dried after water treatment, especially the problem of oxidative deterioration of food. Since fresh food contains high moisture, the oil contained in the moisture Oxidative rancidity, oxidative discoloration of pigments, oxidative deterioration of vitamins, etc. make food difficult to preserve. In order to reduce the oxidation of food and prolong the fresh-keeping time of food, people use dehydration drying technology to dry food, so as to keep the moisture in food at a reasonable level, reduce the oxidation process of food, and prolong the fresh-keeping time of food. However, simple drying technology is not enough to meet people's requirements for food pres...

AI Technical Summary

Problems solved by technology

However, simple drying technology is not enough to meet people's requirements for food preservation and storage time. The Chinese invention patent with publication number CN1475169A discloses a food vacuum dehydration technology filled with nitrogen and air breaking technology. This technology discloses that food is dehydrated and dried in a vacuum chamber. Fill the vacuum chamber with nitrogen gas to break the vacuum technology; this technology solves the problem of filling food with nitrogen gas after dehydration and drying. Although it prolongs the freshness and anti-oxidation performance of the food, the food after the above treatment will still appear after being stored for a period of time. The phenomenon of local mildew and poor fresh-keeping effect, the research found that firstly, the above-mentioned food is only treated with nitrogen gas after vacuum drying, which has no effect on the early oxidation pollution of food during the drying process; secondly, most of the current food Anti-oxidation drying processes are limited to vacuum equipment, which is not conducive to large-scale food processing

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