Device and method for drying food by supercritical carbon dioxide

A carbon dioxide, drying food technology, applied in the direction of food preservation, food processing, dry preservation of meat/fish, etc., can solve the problems of long time hot air drying, low food porosity, high energy consumption, etc., to improve the technical content and product additional value, the effect of improving product quality

Inactive Publication Date: 2011-07-06
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional hot air drying takes a long time, is slow, and consumes a lot of energy. The dried food has low porosity and high density, and the microstructure is damaged. Therefore, hot air drying will have adverse effects on the color, aroma, texture, and nutritional value of food. Impact
Although microwave drying, freeze drying and heat pump drying can replace traditional hot air drying, no single method is ideal in every respect
For example, microwave drying can speed up the drying rate, but it is difficult to control the mass transfer rate, thus destroying the microstructure of food; freeze drying can protect the microstructure of food, but it consumes a lot of energy and costs high

Method used

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  • Device and method for drying food by supercritical carbon dioxide
  • Device and method for drying food by supercritical carbon dioxide
  • Device and method for drying food by supercritical carbon dioxide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Before drying starts, first turn on the refrigeration system to reduce the temperature of the circulating water of the cooling device to about 0°C, turn on the heater I8 to raise the temperature of the drying chamber 12 to 50°C, turn on the heater II17 to raise the temperature of the desiccant reaction chamber 18 to 30°C; then cut carrot slices into cylinders with a thickness of 0.3 cm and a diameter of 3 cm, place it on the stainless steel wire mesh 24 of the drying chamber 12, then seal the drying chamber 12; open valve I2, valve II7, and close valve III11 , Valve VI16, feed dry carbon dioxide into the drying chamber 12, open the valve V14, discharge the residual air in the drying chamber 12 and then close the valve V14; then the pressure of the drying chamber 12 is raised to 20MPa by the high-pressure pump 5; open the valve VI16 , valve VII21, close valve VII20, and the drying process begins. During the drying process, the constant pressure of the drying chamber is ma...

Embodiment 2

[0017] Before drying starts, first turn on the refrigeration system to reduce the temperature of the circulating water of the cooling device to about 0°C, turn on the heater I8 to raise the temperature of the drying chamber 12 to 45°C, turn on the heater II17 to raise the temperature of the desiccant reaction chamber 18 To 30 ℃; Tilapia fillet is cut into 30mm * 30mm * 7mm (thick), it is placed on the stainless steel wire mesh 24 of drying chamber 12, then seals drying chamber 12; Open valve I2, valve II7, close valve III11 , Valve VI16, feed dry carbon dioxide into the drying chamber 12, open the valve V14, discharge the residual air in the drying chamber 12 and then close the valve V14; then the pressure of the drying chamber 12 is raised to 25MPa by the high-pressure pump 5; open the valve VI16 , valve VIII21, close valve VII20, and the drying process begins. During the drying process, the constant pressure of the drying chamber is maintained at 25 MPa by the high-pressure p...

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PUM

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Abstract

The invention relates to a device and a method for drying food by supercritical carbon dioxide. In a device consisting of a carbon dioxide steel cylinder, a purifier, a refrigerating system, a high-pressure pump, a heater, a drying chamber, a drying agent reaction chamber, a carrying agent storage tank, a pump and a valve, fresh food materials are sliced into slices, the slices are put on a stainless steel screen mesh of the drying chamber, and the drying chamber is sealed; and dried carbon dioxide is introduced to the drying chamber, and is heated under the pressure, so that the carbon dioxide is in the supercritical state to dry the food. The device is suitable for drying vegetables and fruit slices (carrot slices, potato slices, apple slices and the like), and is also suitable for drying fillets. The device and the method have the advantages of simple process flow, high drying efficiency and high quality of products.

Description

technical field [0001] The invention belongs to a device and method for drying food with supercritical carbon dioxide Background technique [0002] On the one hand, the purpose of food drying is to reduce the water activity, prevent its spoilage and prolong the shelf life; on the other hand, it is to reduce the weight and volume of the product, which is convenient for storage and transportation. While different drying methods bring many benefits to food, they may also damage the microstructure of food, which will have an important impact on food nutritional value, storage stability, texture, physical and chemical properties, and transportation characteristics. Therefore, drying food quickly and economically while maintaining its good quality is an urgent problem to be solved in the current food drying research, and it is also the biggest challenge in the research and development of drying technology. [0003] Traditional hot air drying takes a long time, slow speed, and hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/40A23B7/02A23B4/03A23N12/08
Inventor 刘书成张常松张良章超桦洪鹏志吉宏武高加龙邓楚津
Owner GUANGDONG OCEAN UNIVERSITY
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