Stage method for improving uniform expansion effect of granular fruits and vegetables during microwave spouted drying

A microwave spraying and granular technology, which is applied in the field of fruit and vegetable food processing, can solve the problems of microwave drying and puffing characteristics or the process has not been studied in depth, and achieve the effects of improving the puffing effect, preserving nutrients and achieving uniformity

Inactive Publication Date: 2010-05-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
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  • Application Information

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Problems solved by technology

This patent is an invention of equipment, and no in-depth research has been done on the characteristics or process of microwave drying and puffing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Segmented method for the puffing effect of microwave spray drying of potato grains

[0021] Wash the pre-dried potatoes and cut them into 1×1×1cm 3 The grains were blanched at 90-95°C for 8 minutes, and treated with color-protecting solution (0.1% Vc and 0.1% citric acid monohydrate) for 30 minutes. The process of segmented puffing and drying is as follows: 1) The inlet air temperature of the hot-air spouted bed drying is controlled at 65±2°C, the initial value of the inlet air pressure is controlled at 900-1000Pa, and the drying moisture conversion point is 62%-65%. 2) The process conditions of the subsequent microwave spray drying are: set the microwave input power to 2.0w / g according to the amount of material, and control the inlet air temperature within 30°C, and the initial value of the inlet air pressure at 900-1000Pa. With the evaporation of moisture in dried fruits and vegetables, after 10 minutes of drying treatment, adjust the spray auxiliary air i...

Embodiment 2

[0022] Embodiment 2: Segmentation method of microwave spray drying puffing effect of carrot grains

[0023] Wash the pre-dried carrots and cut them into 1.2×1.2×1.2cm 3 The grains were blanched at 90-93°C for 5 minutes, and treated with a color-protecting solution (0.1% Vc and 0.1% citric acid monohydrate) for 30 minutes. The process of segmented puffing and drying is as follows: 1) The inlet air temperature of the hot-air spouted bed drying is controlled at 60±2°C, the initial value of the inlet air pressure is controlled at 900-1000Pa, and the drying moisture conversion point is 60%-63%. 2) The process conditions of the subsequent microwave spray drying are: set the microwave input power to 2.5w / g according to the amount of material, and control the inlet air temperature within 30°C, and the initial value of the inlet air pressure at 900-1000Pa. With the evaporation of moisture in the dried fruits and vegetables, after 10 minutes of drying treatment, adjust the spray auxili...

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PUM

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Abstract

The invention discloses a stage method for improving the uniform expansion effect of granular fruits and vegetables during microwave spouted drying, which belongs to the technical field of the processing of fruit and vegetable foods. The method mainly comprises the steps of: performing selection, washing, dicing, enzyme killing by blanching, and color protection treatment on fruit and vegetable raw materials; placing the pretreated fruit and vegetable cubes into a microwave spouted drying bed; setting the microwave power and the air inlet heating temperature; then performing the combined drying of stage hot air drying and microwave drying; and controlling different spouted air intakes at different drying stages, wherein the uniform expansion effect of products is improved during the quick microwave drying. The method has the advantages that the method ensures that the granular fruits and vegetables are evenly heated in a microwave field through a hot air and microwave spouted drying stage method, has quick moisture evaporation, ensures that the fruits and vegetables have porous structures after the drying, effectively improves the expansion degree of the products, also improves the expansion effect of the products and ensures the uniform expansion of the products while the granular fruits and vegetables are quickly dried, and has the characteristics of good preservation of nutrient content and good qualities of color luster, sense and the like.

Description

technical field [0001] A segmented method for improving the uniform puffing effect of granular fruits and vegetables in microwave spray drying, the invention belongs to the technical field of fruit and vegetable food processing, and relates to fruit and vegetable dehydration processing. Background technique [0002] Expansion is to use the principle of phase change and thermal pressure effect of gas to make the liquid inside the processed material rapidly heat up and vaporize, pressurize and expand, and rely on the expansion force of the gas to drive the structural denaturation of the polymer material in the component, so that it becomes a product with a network. The process of forming porous substances with organizational structure characteristics and stereotypes. At present, the most common way to convert external energy to puffing power is extrusion puffing technology. It utilizes thermal conduction and mechanical extrusion friction principle at the same time to achieve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 张慜孙金才颜伟强卢利群楼芳琼
Owner JIANGNAN UNIV
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