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Microwave vacuum stage drying method for high moisture vegetables and fruits

A microwave vacuum drying and segmental drying technology, which is applied in the direction of dehydration preservation of fruits/vegetables, can solve problems such as poor shape, achieve the effects of reducing energy consumption, improving quality, and reducing dehydration processing costs

Inactive Publication Date: 2012-06-27
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of poor shape retention when drying high-moisture fruits and vegetables, the present invention provides a microwave vacuum segmental drying method for high-moisture fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: dried Chinese yam

[0017] Wash the Chinese yam, peel it, and slice it (thickness: 6 mm). The initial water content is 86%-88%, and set aside. Put it into a microwave vacuum drying oven, set the microwave power to 1500 W, and vacuumize. When the vacuum degree drops to 0.07 MPa, turn on the microwave, weigh every 5 minutes, and stop drying when the moisture content of the material is 50%. , adjust the drying parameters to: microwave power 800 W, vacuum degree 0.08 MPa, carry out intermittent drying, the actual operation is to heat for 1 min and stop for 1 min, dry to a moisture content below 7% (wet basis), vacuum pack, and store away from light.

Embodiment 2

[0018] Embodiment 2: dried kiwi fruit

[0019] Choose kiwifruits with the same maturity and size, wash them, peel them with hot lye, slice them (thickness 6 mm), and protect the color. The initial moisture content is 88%, and set aside. Put it into a microwave vacuum drying oven, set the microwave power to 2000 W, and vacuumize. When the vacuum degree drops to 0.07 MPa, turn on the microwave, weigh every 5 minutes, and stop drying when the moisture content of the material is 40%. , adjust the drying parameters to: microwave power 800 W, vacuum degree 0.08 MPa, carry out intermittent drying, the actual operation is to heat for 1 min and stop for 1 min, dry to a moisture content below 7% (wet basis), vacuum pack, and store away from light.

Embodiment 3

[0020] Embodiment 3: dried celery

[0021] After the selected celery was cleaned and cut into sections (the length of the cut section was 100 mm), it was put into a microwave vacuum drying oven, and the microwave power was set to 1000 W to vacuumize. When the vacuum degree dropped to 0.07 MPa, the microwave was turned on, Weigh once every 5 minutes, dry until the moisture content of the material is 30%, stop drying, adjust the drying parameters to: microwave power 800 W, vacuum degree 0.08 MPa, perform intermittent drying, the actual operation is heating for 1 minute and stopping for 1 minute, drying Keep the moisture content below 7% (moisture basis), vacuum pack, and store away from light.

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Abstract

The invention relates to a microwave vacuum stage drying method for high moisture vegetables and fruits, which comprises the following steps pretreating high moisture vegetables and fruits and putting in a microwave vacuum drying oven, under the conditions that the vacuum degree is 0.06-0.07MPa and the microwave power is 1000-2000W, drying to wet basis moisture content of 40-50%; and then regulating the vacuum degree of 0.08MPa, regulating the microwave power of 800W, heating for every 1min and powering off the microwave vacuum drying oven to stop heating for 1min and drying until the wet basis moisture content is lower than 7%. The stage drying adopted by the invention is characterized in that a material is subjected to microwave vacuum continuous drying to a certain water content, then a process of microwave vacuum intermittent drying is carried out until the material safely stores the moisture, and surface hardening generated by continuous high temperature can be effectively avoided at later period of drying the high moisture vegetables and fruits, and even the local high temperature coking phenomenon can be avoided, thereby the quality of the product is improved, the quality of the dry products is close to that of the vacuum freeze-drying products, and the energy consumption is reduced as well as production period is shortened.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a microwave vacuum segmental drying method for high-moisture fruits and vegetables. Background technique [0002] Microwave vacuum drying (microwave vacuum drying, MV) provides an alternative method to improve the quality of dehydrated products. It has the advantages of microwave drying and vacuum drying, which can improve energy utilization and product quality. In addition, a certain degree of vacuum can inhibit oxidation, so It can well maintain the color and nutritional content of the product. Microwave vacuum drying can be used for the preservation of high-quality products. The taste, fragrance, smell and rehydration of dehydrated products are very good. At the same time, microwave has the effect of sterilization and disinfection, which can prolong the shelf life of products. Many studies have shown that the color, fragrance and retention rate of heat-sensitive ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 任广跃李晖李秀娟段续张仲欣刘云宏
Owner HENAN UNIV OF SCI & TECH
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