Macadamia nut microwave vacuum drying process

A microwave vacuum drying and crafting technology, which is applied in food processing, food processing, food preparation, etc., can solve the problems of uneven moisture content of nuts, poor product color, and difficulty in long-term storage, and achieves automatic production. The effect of real-time control and extended storage period

Inactive Publication Date: 2012-06-20
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the drying of macadamia nut kernels, if the conventional 50°C hot air drying is used, it takes 2 to 5 days to reduce the safe moisture content (≤1.5%, NY / T693-2003), and the energy consumption is high; due to the long processing cycle, After drying, the product has poor color and taste, and the moisture content of the nuts is uneven, making it difficult to store for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: The microwave vacuum drying process of macadamia nut kernels includes material selection, microwave vacuum drying, vacuum packaging and storage, and the specific steps are as follows:

[0020] (1) Material selection: The selected nuts are the nuts that are taken out of the shell after hot air drying, and the moisture content is 5.37%; the color is normally uniform milky white, without obvious yellow, brown, or black.

[0021] (2) Microwave vacuum drying: Evenly disperse the selected nuts in a microwave vacuum drying chamber, adopt continuous microwave input mode, and dry for 50 minutes under the condition of microwave power density of 0.2W / g and vacuum degree of 0.07MPa. After drying, the moisture content of the kernels is less than 1.5%.

[0022] (3) Packaging and storage: Cool the dried macadamia kernels to room temperature before vacuum packaging and storage.

Embodiment 2

[0023] Embodiment 2: The microwave vacuum drying process of macadamia nut kernels includes material selection, microwave vacuum drying, vacuum packaging and storage, and the specific steps are as follows:

[0024] (1) Material selection: The selected nuts are the nuts that are taken out of the shell after hot air drying, and the moisture content is 4.91%. The normal color is uniform milky white, without obvious yellow, brown, or black.

[0025] (2) Microwave vacuum drying: Evenly disperse the selected nuts in the microwave vacuum drying chamber, adopt intermittent microwave input mode, specifically, within a 1min period, the microwave is turned on for 45s and off for 15s; the microwave power density is 0.4W / g, the vacuum degree is 0.07MPa, the drying time is 45min, and the moisture content of the kernel after drying is less than 1.5%.

[0026] (3) Packaging and storage: Cool the dried macadamia kernels to room temperature before vacuum packaging and storage.

Embodiment 3

[0027] Embodiment 3: The microwave vacuum drying process of macadamia nut kernels includes material selection, microwave vacuum drying, vacuum packaging and storage, and the specific steps are as follows:

[0028] (1) Material selection: The selected nuts are the nuts that have been shelled and taken out after hot air drying, with a moisture content of 6.65%; the color is normally uniform milky white, without obvious yellow, brown, or black.

[0029] (2) Microwave vacuum drying: Evenly disperse the selected nuts in a microwave vacuum drying chamber, adopt intermittent microwave input mode, specifically, within a 1min period, the microwave is turned on for 30s and turned off for 30s; the microwave power density is 0.5W / g, the vacuum degree is 0.075MPa, the drying time is 70min, and the moisture content of the kernel after drying is less than 1.5%.

[0030] (3) Packaging and storage: Cool the dried macadamia kernels to room temperature before vacuum packaging and storage.

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PUM

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Abstract

The invention discloses a macadamia nut microwave vacuum drying process, belonging to the technical field of food processing. The macadamia nut microwave vacuum drying process comprises the steps of sorting, microwave vacuum drying, vacuum packaging and storing. A microwave vacuum drying technology is applied to drying of macadamia nut, thus a drying period of the macadamia nut is reduced to 40-90 minutes from the original 2-5 days, energy consumption is greatly reduced, and production efficiency is improved, quality of the nut is improved, product taste is more crisp, colour and lustre are obviously improved, and storage period of the macadamia nut is prolonged; besides, the microwave vacuum drying technology is introduced, thus drying of the macadamia nut is easier to control in real time and automatic production is realized.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable drying processing, and further relates to a method for applying microwave vacuum drying technology to macadamia kernels for drying processing, which belongs to the technical field of food processing. Background technique [0002] Macadamia nuts, also known as macadamia nuts, enjoy the reputation of "King of Nuts" internationally. They not only have a delicate taste, but also are rich in nutrition. The nutritional content of nuts is mainly fat, with a content of more than 75% and most of them are unsaturated fatty acids. At the same time, they are also rich in sugar, starch, protein, amino acids, and minerals such as Ca, Zn, Mg, Fe, and Mn. [0003] The processing technology of macadamia nuts is generally as follows: fresh macadamia nuts→removal of green skin→natural drying for 3 to 8 weeks→hot air drying of shelled fruit→breaking the shell to extract kernels (at this time, the moisture...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23N12/08A23L25/00
CPCY02P60/85
Inventor 杨薇李建欢赵天瑞樊建
Owner KUNMING UNIV OF SCI & TECH
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