Processing method for controlling microbes of dehydrated spices through combining irradiation of high-energy electron beams with hot-air drying

A high-energy electron beam and hot air drying technology, which is applied in the field of drying, storage and processing of agricultural products, can solve the problems of low quality and safety, large number of microorganisms in dehydrated spices, and lack of effective pretreatment methods for raw materials, so as to improve drying efficiency and overcome odor and quality deterioration phenomenon, the effect of protecting color

Active Publication Date: 2014-09-03
SHANGHAI ACAD OF AGRI SCI +1
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In my country, the most commonly used drying method for dehydrated spices is hot air drying. The advantages of hot air drying are less investment in equipment, simple operation, and no need for complicated maintenance techniques. However, due to the lack of effective pretreatment methods for raw materials, conventional hot air drying produces The number of microorganisms in dehydrated spices is large, and the quality and safety are low

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  • Processing method for controlling microbes of dehydrated spices through combining irradiation of high-energy electron beams with hot-air drying

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Embodiment 1

[0016] Embodiment 1: the method for the production of dehydrated chili dried by high-energy electron beam combined with hot air drying

[0017] Pretreatment of fresh peppers, removal of inclusions and obvious rotten peppers in fresh raw materials, washing with tap water, removing foreign matter such as leaves attached to the surface, and then draining; put the peppers evenly in a metal tray, and spread the peppers on the tray The thickness is controlled to be no more than 8cm, followed by high-energy electron accelerator irradiation treatment. The irradiation technical parameters are the output energy of the electron beam 5MeV, the distance between the high-energy electron beam scanner and the product is 400mm, the scanning frequency is 420pps, and the scanning width is 600mm. The transmission speed of the irradiating tray under the scanner beam is 6.2m / min, and the electron beam irradiation dose is controlled at 2.0kGy. Peppers after electron beam irradiation were dried with ...

Embodiment 2

[0018] Embodiment 2: the method for the production of dehydrated black pepper of high-energy electron beam combined with hot air drying

[0019]Pretreatment of fresh black pepper, pick out the inclusions and obviously rotten black pepper in the fresh black pepper raw materials, wash with tap water, remove foreign matter such as leaves attached to the surface, and then drain; after pretreatment, the fresh black pepper is subjected to high-energy electronic processing. Beam irradiation treatment, put the black pepper evenly into the metal tray, and the black pepper is laid on the tray to control the thickness of about 5cm; after that, the high-energy electron accelerator irradiation treatment is carried out. The irradiation technical parameters are that the output energy of the electron beam is 10MeV, and the high-energy electron The distance between the beam scanner and the product is 450mm, the scanning frequency is 200pps, and the scanning width is 600 mm. The raw material tra...

Embodiment 3

[0020] Embodiment 3: the method for producing dehydrated Zanthoxylum bungeanum grains by high-energy electron beam combined with hot air drying

[0021] Pretreatment of fresh peppercorns, picking out the inclusions in the fresh peppercorns raw materials, washing them with tap water, removing foreign matter such as leaves attached to the surface, and then draining. After pretreatment, the fresh peppercorns are irradiated with high-energy electron beams, and the peppercorns are evenly placed in a metal tray. The thickness of the peppercorns laid in the tray does not exceed 7cm; The output energy of the beam is 8MeV, the distance between the high-energy electron beam scanner and the product is 520mm, the scanning frequency is 390pps, the scanning width is 600 mm, the transmission speed of the tray under the scanner is 5.6m / min, and the electron beam irradiation dose is controlled at 2.5 kGy. After electron beam irradiation, the Zanthoxylum bungeanum grains are dried in three sta...

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Abstract

The invention provides a processing method for controlling microbes of dehydrated spices through combining irradiation of high-energy electron beams with hot-air drying, and belongs to the technical field of deep processing of farm products. The processing method comprises the following processes that: fresh spices are subjected to selection, cleaning and water draining; high-energy electron beam irradiation is carried out; and phased atmospheric pressure hot-air drying is carried out after the irradiation. The processing method has the advantages that the irradiation of the high-energy electron beams on the fresh spices has the effects that: 1, partial microbes in raw materials can be directly killed, and the number of the microbes is reduced; and 2, through the penetration effect of the high-energy electron beams, cell structures in the fresh spices can deform, shrink or crack and the like, so tissue fluid in cells is easier to exude or lose, and the free water content is increased; and the water is favorably diffused out during the drying, and the drying efficiency is improved. The phased hot-air drying has the effects that: 1, the water in the raw materials is evaporated to obtain dried products; and 2, through the irradiation effect on the microbes, the physiological functions of the microbes in the spices are damaged to different degrees and cannot be restored during the drying; the microbes in the spices can be effectively killed with a low dose of irradiation; and the hot-air drying efficiency is improved.

Description

technical field [0001] The invention relates to a method for processing microorganisms of dehydrated spices controlled by high-energy electron beam combined with hot air drying. The invention belongs to the technical field of deep processing of agricultural products and relates to the drying, storage and processing of agricultural products. Background technique [0002] Edible spices have a long history and are commonly used food ingredients in daily life. They occupy an extremely important position and are also indispensable raw materials in the modern food processing industry. Spices are susceptible to microbial contamination during raw material harvesting, processing and storage, which directly affects their quality and hygienic safety. In order to control microorganisms in spices, traditional sterilization methods usually include high-temperature sterilization, adding preservatives, chemical fumigation, etc., but these methods basically have defects such as long steriliz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/005A23L3/40
CPCA23L3/40A23V2002/00A23V2300/10
Inventor 吴爱忠颜伟强孔秋莲戚文元岳玲陈志军
Owner SHANGHAI ACAD OF AGRI SCI
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