Multifunctional vacuum drying oven and stage drying process thereof
A vacuum drying oven, multi-functional technology, applied in the direction of drying solid materials, partial agitation dryers, and static material dryers, etc., can solve the problems of small maintenance space, hindered gas convection, and large plate contact area, etc., to achieve convenient maintenance , Improve the effect of drying speed
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Embodiment 1
[0040] A segmental drying process for drying fruits and vegetables through the above-mentioned multifunctional vacuum drying box, comprising the following steps:
[0041] Step 1: Preliminarily dry the moisture of the fruit and vegetable slices (or diced) to 40% by hot air drying, and the temperature range of the hot air is 50°C; the main function of this step is to keep the volume and color of the fruit and vegetable slices (or diced) basically unchanged Part of the free water is removed under the premise, and the tissue skeleton structure of the material is strengthened.
[0042] Step 2: Freeze the fruit and vegetable slices (or diced) obtained in step 1 to -15°C within 0.5 hours; this step is a freezing step of conventional vacuum freeze-drying. The freezing stage of freeze drying saves time and energy.
[0043] Step 3: The fruit and vegetable slices (or diced) obtained in step 2 are further dried to 2% of the moisture content of the material by vacuum freeze-drying....
Embodiment 2
[0046] A segmental drying process for drying fruits and vegetables through the above-mentioned multifunctional vacuum drying box, comprising the following steps:
[0047] Step 1: Preliminarily dry the water content of the fruit and vegetable slices (or dices) to 70% by hot air drying, and the temperature range of the hot air is 90°C; the main function of this step is to keep the volume and color of the fruit and vegetable slices (or dices) basically unchanged Part of the free water is removed under the premise, and the tissue skeleton structure of the material is strengthened.
[0048] Step 2: Freeze the fruit and vegetable slices (or diced) obtained in step 1 to -35°C within 4 hours; this step is a freezing step of conventional vacuum freeze-drying. Since part of the free water has been removed, this step is more expensive than conventional vacuum freezing Dry freezing saves time and energy.
[0049] Step 3: The fruit and vegetable slices (or diced) obtained in step 2...
Embodiment 3
[0052] A segmental drying process for drying fruits and vegetables through the above-mentioned multifunctional vacuum drying box, comprising the following steps:
[0053] Step 1: Preliminarily dry the water content of the fruit and vegetable slices (or dices) to 60% by hot air drying, and the temperature range of the hot air is 70°C; the main function of this step is to keep the volume and color of the fruit and vegetable slices (or dices) basically unchanged Part of the free water is removed under the premise, and the tissue skeleton structure of the material is strengthened.
[0054] Step 2: Freeze the fruit and vegetable slices (or diced) obtained in step 1 to -25°C within 2.5 hours; this step is a freezing step of conventional vacuum freeze-drying. The freezing stage of freeze drying saves time and energy.
[0055]Step 3: The fruit and vegetable slices (or diced) obtained in step 2 are further dried to 3% of the moisture content of the material by vacuum freeze-drying...
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