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
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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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