Integral low-frequency microwave dehydration method for large-sized food

A low-frequency microwave, large-scale technology, applied in the field of food processing, can solve the problems of large-scale or overall food drying time, and achieve the effects of reducing the risk of deterioration, fast drying, and strong penetrating power

Inactive Publication Date: 2012-05-02
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of long drying time of large-sized or whole food, the present invention provides a whole low-frequency microwave dehydration method of large-size food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Low-frequency microwave vacuum high-quality rapid drying of whole litchi fruit

[0026] Fresh Pulsatilla lychees are selected, washed, blanched (95°C water for 2 min), color-protected (0.1% vitamin C + 0.1% citric acid), gauze removes surface moisture, and then dried in a low-frequency microwave vacuum. The specific drying process parameters are: pressure 30kPa, microwave loading power 2.0W / g, drying time 1.5 h; drying chamber pressure increased to 60kPa, microwave loading power decreased to 1.2W / g, drying time 2h; drying chamber pressure returned to 30kPa, The microwave loading power was reduced to 0.5W / g, the drying time was 2.2 h, and the final moisture content was 7%.

[0027] In terms of the appearance of the dried product, the volume shrinkage rate of naturally dried litchi is 17.2%, and the volume shrinkage rate of low-frequency microwave vacuum dried litchi is 1.5%. In terms of quality, the vitamin C content of naturally dried litchi is 0.82mg / 1g dry ...

Embodiment 2

[0028] Example 2: Hericium erinaceus overall low-frequency microwave vacuum high-quality rapid drying

[0029] Hericium erinaceus is selected, cleaned, gauze removes surface moisture, and then dried in a low-frequency microwave vacuum. The specific drying process parameters are: pressure 30kPa, microwave loading power 2.2W / g, drying time 1.2 h; drying chamber pressure rises to 60kPa, microwave loading power decreases to 1.5W / g, drying time 1.7 h; drying chamber pressure returns to 30kPa, the microwave loading power was reduced to 0.5W / g, the drying time was 1.8 h, and the final moisture content was 7%.

[0030] In terms of the appearance of the dried product, the volume shrinkage rate of hot air-dried Hericium erinaceus is 12.6%, and the browning is serious, and the volume shrinkage rate of low-frequency microwave vacuum-dried lychee is 5.8%, turning golden yellow; in terms of quality, the hot-air dried Hericium erinaceus rehydrated The ratio (60 min, water temperature 25°C) ...

Embodiment 3

[0031] Embodiment 3: Low-frequency microwave overall high-quality rapid drying of squid

[0032] Cut the fresh squid along the center line of the abdominal cavity to make the meat slices on both sides symmetrical. The incision should be about 1 cm away from the fish tail. Remove the ink sac. Let the eye fluid flow out to facilitate drying. Lay out the meat slices on both sides of the abdominal cavity, remove the viscera, then rinse to remove dirt and mucus, drain the surface water, pre-boil in 100°C water for 30 minutes, and then vacuum-dry with low-frequency microwaves after cooling. The specific drying process parameters are: pressure 30kPa, microwave loading power 2.5W / g, drying time 2.2 h; drying chamber pressure increased to 60kPa, microwave loading power decreased to 1.5W / g, drying time 3.2 h; drying chamber pressure returned to 30kPa , the microwave loading power was reduced to 0.5W / g, the drying time was 2.4 h, and the final moisture content was 7%.

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PUM

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Abstract

The invention discloses an integral low-frequency microwave dehydration method for large-sized food. The method comprises the following steps of: preprocessing and draining food to be dehydrated; filling in a 915 MHz low-frequency microwave vacuum drying device ; drying until the water content is 65-55 percent under the conditions of pressure of 30 kPa and microwave loading power of 2.0 W/g; increasing the pressure of a drying cabin to 60 kPa, reducing the microwave loading power to 1.2 W/g and drying until the water content is 35-25 percent; and finally, recovering the pressure of the dryingcabin to 30 kPa, reducing the microwave loading power to 0.5 W/g and drying until the final water content is 7 percent. By using the low-frequency microwave sectional drying method, the drying speed is increased, the drying time is shortened, the risk of deterioration of nutrient components in the food in a drying period is reduced, meanwhile, the structure and the nutrient components in the foodare not damaged yet, and the deformation of appearance of the food is small after the drying is finished.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an overall low-frequency microwave dehydration method for large-sized food. Background technique [0002] Drying technology is an intermediate or terminal link in the processing of agricultural products, because the vast majority of agricultural products must be dehydrated to form a unique flavor and taste, and as a final product suitable for processing, storage and distribution, so various agricultural products The drying process is particularly important. The export volume of dried food in my country ranks first in the world, among which dehydrated vegetables account for 2 / 3 of the world's total output. [0003] At present, the most mainstream technology of food drying is atmospheric pressure hot air drying, microwave drying and freeze drying. Hot air drying has the advantages of fast speed and low cost, but the heat transfer of raw materials is from the outside to the inside, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/54
Inventor 段续任广跃易军鹏刘丽莉朱文学
Owner HENAN UNIV OF SCI & TECH
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