Cold air drying method for dried fruit
A cold air drying and fruit technology, applied in cocoa, confectionery industry, food science, etc., can solve the problems of unreasonable and effective drying of fruits, etc., and achieve the effect of bright and attractive surface color, soft and hard texture
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Embodiment 1
[0012] 1. Peel the pineapple, wash it, cut it into pieces, blanch it in boiling water for 20 seconds, dip it in a high-concentration sugar solution with a sugar content of 70%, so that the sugar content of the fruit slices reaches 35%, and make the fruit slices The hygienic indicators meet the required standards, and dry with hot air at 50-60°C for 8 hours to make the fruit slices reach a moisture content of 30-35%, and obtain preserved fruit pieces for later use;
[0013] 2. Take the pineapple pieces and lay them flat on the drying tray with a thickness of no more than 10mm, and put the drying tray covered with pineapple pieces through the drying rack into a drying device with a volume of 180-200 cubic meters for drying;
[0014] 3. In the drying device, start two fans with a power of 0.37 kilowatts, so that the air volume can reach 28,000 cubic meters per hour, so that the air in the drying device can flow, and the gas flow rate is 1.0-1.5 m / s, and start two dehumidifiers at ...
Embodiment 2
[0016] 1. Take the mango, wash and remove the core, cut into pieces, blanching in boiling water for 15 seconds, dipping in a high-concentration sugar solution with a sugar content of 70%, so that the sugar content of the fruit slices reaches 35%, and makes the fruit slices hygienic The chemical index reaches the standard that meets the requirements, and is dried with hot air at 50-60°C for 8 hours, so that the fruit slices reach a moisture content of 30-35%, and preserved fruit pieces are obtained for later use;
[0017] 2. Take the mango pieces and lay them flat on the drying tray, the thickness is not more than 10 mm, and put the drying tray covered with mango pieces through the drying rack into the drying device with a volume of 180-200 cubic meters for drying;
[0018] 3. In the drying device, start two fans with a power of 0.37 kilowatts, so that the air volume can reach 28,000 cubic meters per hour, so that the air in the drying device can flow, and the gas flow rate is 1...
Embodiment 3
[0020] 1. Wash the cherry tomatoes, remove the stems, blanching in boiling water for 10-30 seconds, dipping in a high-concentration sugar solution with a sugar content of 68-72% to make the sugar content of the fruit slices reach 33-36%, and Make the hygienic indicators of the fruit slices meet the required standards, dry the fruit slices with hot air at 50-60°C for 6-8 hours, make the fruit slices reach a moisture content of 30-35%, and obtain preserved fruit pieces for later use;
[0021] 2. Spread the cherry tomatoes on the drying tray, only one layer, and put the drying tray covered with pineapple pieces through the drying rack into a drying device with a volume of 180-200 cubic meters for drying;
[0022] 3. In the drying device, start two fans with a power of 0.37 kilowatts, so that the air volume can reach 28,000 cubic meters per hour, so that the air in the drying device can flow, and the gas flow rate is 1.0-1.5 m / s, and start two dehumidifiers at the same time 1. Two...
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