Sprouted auxiliary means for improving microwave desiccation homogeneity of granular garden stuff

A microwave drying and granular technology, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, food science, etc., can solve the problems of slowing down the rehydration speed of freeze-dried fruits and vegetables, and achieves the improvement of microwave drying uniformity and uniformity. Effect

Inactive Publication Date: 2009-05-20
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(A post-treatment method for slowing down the rehydration speed of freeze-dried fruits and vegetables, Chinese Patent Application No. 200710134749.5) When using a spouted bed to study the uniformity of the coating and drying, the spraying method can effectively improve the uniformity of the coating and the uniformity of drying, but what this study used was the hot air method, which is different from the 2 types of spray flow field combined with the microwave method adopted in the present invention

Method used

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  • Sprouted auxiliary means for improving microwave desiccation homogeneity of granular garden stuff
  • Sprouted auxiliary means for improving microwave desiccation homogeneity of granular garden stuff

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Center spray assisted drying of carrot granules

[0036] Clean the carrots, cut them into regular particles, weigh a certain amount of carrots and put them into a microwave spouted bed. Adjust the spraying auxiliary air inlet direction to be consistent with the vertical line in the center of the drying bed to form a central spraying flow field. The initial value of the inlet air pressure is controlled at 900-1000Pa, and the material is violently continuously blown along the center column in the spouted bed. Spraying, with the evaporation of dried fruits and vegetables, after drying for 10 minutes, adjust the pressure of the spraying auxiliary air inlet to 550Pa, and at the same time, adjust the microwave input power to about 60% of the initial value (about 1.2g / w) to continue drying. The drying time is 12 to 14 minutes, which is the drying end point. The moisture content of the dehydrated carrot granules after drying is below 6%, the difference between the L ...

Embodiment 2

[0037] Example 2: Circumferential jet assisted drying of carrot granules

[0038] Clean the carrots, cut them into regular particles, weigh a certain amount of carrots and put them into a microwave spouted bed. Adjust the direction of the spray auxiliary air inlet to be consistent with the direction of the tangent line at the bottom of the drying bed to form a circular spherical spray flow field. At the same time, the upward adjustment angle of the air inlet guide valve in the vertical direction is about 20-30°, and the pressure of the air inlet The initial value is controlled at 1000-1100Pa. The material spirals upwards to a certain position in the circumferential direction of the spouted bed and then returns to the bottom from the central area of ​​the drying bed. With the evaporation of moisture in the dried fruits and vegetables, after drying for 10 minutes, the sprayed The auxiliary air inlet pressure is adjusted to 600-700Pa. At the same time, the microwave input power i...

Embodiment 3

[0039] Embodiment 3: the central jet assisted drying of strawberry grain

[0040] Clean the strawberries, cut them into regular particles, weigh a certain amount of strawberries and put them into the microwave spouted bed. Adjust the spraying auxiliary air inlet direction to be consistent with the vertical line in the center of the drying bed to form a central spraying flow field. The initial value of the inlet air pressure is controlled at 800-900Pa, and the material is violently continuously blown along the center column in the spouted bed. Spraying, with the evaporation of dried fruits and vegetables, after drying for 10 minutes, adjust the auxiliary air inlet pressure of spraying to 500-600Pa, and at the same time, adjust the microwave input power to about 60% of the initial value (about 1.2g / w) to continue Drying, the drying time is 14-15 minutes is the drying end point, the moisture content of the dehydrated strawberry grains after drying is below 6%, the difference betw...

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Abstract

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.

Description

technical field [0001] A spraying auxiliary method for improving the uniformity of microwave drying of granular fruits and vegetables, the invention belongs to the technical field of fruit and vegetable food processing, and relates to fruit and vegetable dehydration processing. Background technique [0002] Microwave drying is one of the most widely used high-efficiency and energy-saving new technologies in the world. Its characteristic is that a heat source is generated inside the material, and the drying time is greatly shortened. Microwaves are electromagnetic waves with a frequency between 300MHZ and 300GHZ. From the perspective of the structure of the dielectric, one type of molecule is a non-polar molecular dielectric, and the other is a polar molecular dielectric. In general, they are arranged randomly. If they are placed in an alternating electric field, the polar molecular orientation of these media will also change with the polarity of the electric field, which is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/154A23N12/08
Inventor 张慜孙金才钟齐丰颜伟强范柳萍陈移平
Owner JIANGNAN UNIV
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