Method for improving food freeze drying efficiency

A drying efficiency, food technology, applied in the fields of food preservation, food science, application, etc., can solve the problems of long time, high price, few varieties, etc., and achieve the effect of quality improvement, beautiful appearance and various shapes

Inactive Publication Date: 2013-05-01
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to propose a method to improve the freeze-drying efficiency of solid food in view of the shortcomings of high energy consumption, long time, few varieties, small volume and high price in solid food freeze-drying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The food freeze-drying method proposed by the present invention is applicable to all kinds of foods, but since there are many kinds of foods with different shapes and textures, corresponding implementation modes should be adopted for different kinds of material products.

[0019] Pretreatment before drilling

[0020] For soft food products with high moisture content such as fish and meat, they should be cut into slices of a certain thickness before opening the holes, and moderately air-dried, cooled to the freezing point, and allowed to harden moderately before opening the holes. For fruit and vegetable products, the texture and whether it is easy to cut after freezing should be used to determine whether to open holes after cutting and freezing or before cutting and freezing. For products with soft tissue and relatively low moisture content, it is suitable to open after cutting and freezing. hole.

[0021] Selection of channel form, quantity and location

[0022] ...

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PUM

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Abstract

The invention belongs to the technical field of freeze drying and particularly relates to a method for improving the food freeze drying efficiency. The invention provides the method that a hot-wet airflow guide aperture is arranged inside a freeze-dry product body to play an effect of guiding hot-wet airflow out of the body during the sublimation drying process so as to improve the product sublimation drying speed. In product pretreatment, according to shape and texture characteristics, a special aperture tool is used and different apertures are formed, so that the product freeze-drying efficiency is improved, the freeze-drying time is shortened, and the energy consumption is lowered. After the adoption of the method, under the condition that freeze drying is performed on the same mass of product, the thickness of workpiece is allowed to be increased, the volume is increased, the shapes are various, the appearance is artistic, the mouthfeel is enhanced, the carrot is enhanced, and the freeze-drying quality of the product is improved. The method is suitable for freeze drying process of all solid foods.

Description

technical field [0001] The invention belongs to the technical field of vacuum freeze-drying, and in particular relates to a food freeze-drying method. Background technique [0002] Vacuum freeze-drying is a preservation method in which water-containing substances are first frozen into a solid state, and then the water is mainly removed by sublimation of the solid state into a gaseous state. It is dried under high vacuum and low temperature, and has many advantages unmatched by other drying methods, so it is widely used in the fields of biology, medicine and food products. Over the past few decades, freeze-drying technology has developed rapidly, and its process has become increasingly mature. However, the freeze-drying process of water-containing substances is a complex drying process with a long time and high energy consumption depending on the material and conditions, and there are still many technical problems that need to be improved. [0003] Studies have shown that t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/44
Inventor 谢堃陈天及余克志于吉乐江兆清林文松
Owner SHANGHAI OCEAN UNIV
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