Fruit vacuum freeze drying method

A vacuum freeze-drying and fruit technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of infection, large loss of nutrient components, and large loss of nutrient components, so as to prevent material dissolution and improve efficiency Effect

Active Publication Date: 2012-08-01
SHENZHEN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] South subtropical fruits, especially berries, are rich in nutrients, and the ripening period is mostly concentrated in high-temperature summer. After picking the fruits, their physiological activities are vigorous, and they are also susceptible to various microorganisms. Therefore, the fruits are easy to deteriorate and rot after harvesting, losing their original The color, aroma and taste of the food bring great difficulties to storage, transportation and preservation.
The

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] The fruit vacuum freeze-drying method of the embodiment of the present invention comprises the following steps:

[0078] (1) Raw material pretreatment

[0079] Take fresh cinnamon-flavored lychees, wash them with clean water, peel and remove the core, cut them into two halves evenly, and lay them flat on the tray with the concave side facing up;

[0080] (2) Pre-freezing

[0081] Place the tray in a pre-freezer at -40°C for quick freezing, and then pre-freeze for 3 hours after the core temperature of the lychee pulp reaches -25°C;

[0082] (3) Move into the drying room

[0083] Move the pre-frozen lychee pulp to the drying room, place the tray containing lychees on the drying rack in the drying room from top to bottom, and connect the center and upper and lower temperature probes;

[0084] (4) Set boot program

[0085] Set the opening condition of the vacuum pump as the cold trap temperature -51°C, and the heating opening condition of the heating plate as the drying...

Embodiment 2

[0096] The embodiment of the present invention dragon fruit vacuum freeze-drying method, comprises the steps:

[0097] (1) Raw material pretreatment

[0098] Take fresh red-fleshed dragon fruit, rinse the skin with clean water, peel off the skin, and cut into 10mm thick fruit slices, spread them on the tray to avoid overlap of fruit slices;

[0099] (2) Pre-freezing

[0100] Place the tray in a pre-freezer at -40°C for quick freezing. When the temperature of the center of the pitaya pulp reaches -20°C, keep it for 2 hours;

[0101] (3) Move into the drying room

[0102] Move the pre-frozen dragon fruit pulp to the drying room, place the tray containing the pulp on the shelf in the drying room from top to bottom, and connect the center and upper and lower temperature probes;

[0103] (4) Set boot program

[0104] Set the opening condition of the vacuum pump to be that the temperature of the cold trap is -55°C, and the opening condition of the heating plate heating is that t...

Embodiment 3

[0113] The embodiment of the present invention guava or carambola vacuum freeze-drying method comprises the steps:

[0114] (1) Raw material pretreatment

[0115] Take fresh ripe guava (carambola), rinse the skin with clean water, cut the guava into 12mm thick fruit slices (carambola is cut into 10mm thick five-pointed star), and spread it on the tray to avoid overlapping of fruit slices;

[0116] (2) Pre-freezing

[0117] Place the tray in a pre-freezer at -40°C for quick freezing, and when the core temperature of the pulp reaches -20°C, keep it for 2 hours;

[0118] (3) Move into the drying room

[0119] Move the pre-frozen pulp to the drying room, place the tray containing the pulp on the shelf in the drying room from top to bottom, and connect the center and upper and lower temperature probes;

[0120] (4) Set boot program

[0121] Set the opening condition of the vacuum pump as the temperature of the cold trap at -53°C, and the opening condition of the heating plate a...

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Abstract

The invention which is suitable for the technical field of drying provides a fruit vacuum freeze drying method. The method comprises the following steps: prefreezing: refrigerating fruits to be dried; and carrying out five-stage drying under vacuum conditions. The fruit vacuum freeze drying method of the invention, which adopts a five-step gradient cooling mode of the heating temperature, allows heat required by water sublimation to be guaranteed, cooling to be timely, the basic balance of the heat supply and demand to maintained, the material dissolving caused by too fast heating to be prevented, and the water sublimation rate to be accelerated.

Description

technical field [0001] The invention belongs to the technical field of drying, and in particular relates to a fruit vacuum freeze-drying method. Background technique [0002] South subtropical fruits, especially berries, are rich in nutrients, and the ripening period is mostly concentrated in high-temperature summer. After picking the fruits, their physiological activities are vigorous, and they are also susceptible to various microorganisms. Therefore, the fruits are easy to deteriorate and rot after harvesting, losing their original The different color, aroma and taste bring great difficulties to storage, transportation and fresh-keeping. The traditional processing method of canning and drying has low technical content and great loss of nutrients. [0003] Vacuum freeze-drying technology is widely used in fruit and vegetable processing. The existing vacuum freeze-drying method takes a long time to dry the product and has low efficiency. After drying, the product is prone ...

Claims

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Application Information

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IPC IPC(8): A23B7/024
Inventor 乔方方长发顾亚萍张树飞王燕张向阳邓玉清洪慧玲
Owner SHENZHEN POLYTECHNIC
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