Method for drying Hami melon slices by nitrogen source low oxygen heat pump
A kind of cantaloupe and source heat pump technology, which is applied in the direction of heating and preserving fruits/vegetables, food preservation, and fruit and vegetable preservation. Low drying efficiency, prevention of enzymatic browning reaction, and small nutrient loss
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Embodiment 1
[0028] A method for drying Hami melon slices with a nitrogen source hypoxic heat pump, comprising the following steps:
[0029] Step 1. Select undamaged and disease-free Hami melons, wash the Hami melons with tap water, and set aside;
[0030] Step 2, washing the Hami melon treated in Step 1 with dilute hydrochloric acid with a mass percentage concentration of 0.1%, then peeling the Hami melon, removing the flesh, and cutting the Hami melon into slices with a slice thickness of 4mm;
[0031] Step 3. Put the cantaloupe slices treated in step 2 into the color protection solution, and keep the color and solidify for 15 minutes. During the color protection process, apply ultrasonic treatment with a frequency of 25 kHz for 5 minutes. After the color protection, take out the cantaloupe slices and drain For later use, the color protection solution is composed of citric acid, calcium chloride, sodium chloride and water, wherein 2 g of citric acid, 1 g of calcium chloride and 1 g of so...
Embodiment 2
[0038] A method for drying Hami melon slices with a nitrogen source hypoxic heat pump, comprising the following steps:
[0039] Step 1. Select undamaged and disease-free Hami melons, wash the Hami melons with tap water, and set aside;
[0040] Step 2, washing the Hami melon treated in Step 1 with dilute hydrochloric acid with a mass percentage concentration of 0.1%, then peeling the Hami melon, removing the flesh, and cutting the Hami melon into slices with a slice thickness of 10mm;
[0041] Step 3. Put the cantaloupe slices treated in step 2 into the color protection solution, keep the color and solidify for 20 minutes, and apply ultrasonic treatment with a frequency of 25 kHz for 5 minutes during the color protection process. After the color protection, take out the cantaloupe slices and drain For future use, the color protection solution is composed of citric acid, calcium chloride, sodium chloride and water, wherein 6 g of citric acid, 2 g of calcium chloride and 3 g of s...
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