Fruit and vegetable osmotic dehydration device and method of ultrasonic wave enhanced high-voltage pulse electric field

Abstract

The invention discloses a fruit and vegetable osmotic dehydration device and method of an ultrasonic wave enhanced high-voltage pulse electric field. A high-voltage pulse generating source and an ultrasonic wave radiation source are arranged in a fruit and vegetable processing chamber, a high-voltage pulse electric field generating source comprise a high-voltage electrode plate and a grounding electrode plate, the intensity of the electric field is adjusted through adjusting the distance between the high-voltage voltage plate and the grounding electrode plate by an adjusting rod, the ultrasonic wave radiation source is fixedly arranged between the high-voltage electrode plate and the grounding electrode plate, an ultrasonic wave generator controls the frequency and the power of ultrasonic waves, an energy converter converts electric energy into mechanical energy, the mechanical energy is transferred to fruits and vegetables to be processed by a vibration plate, fruit and vegetable grooves are formed in the upper surface of the vibration plate, and an instrument panel monitors the electric field intensity and the temperature in the fruit and vegetable processing chamber in real time. The fruit and vegetable osmotic dehydration device and the fruit and vegetable osmotic dehydration method have the advantages that a coupling physical field of high-voltage pulse and ultrasonic waves is utilized, the breakdown effect of the high-voltage pulse electric field on cell walls is utilized, the moisture on the surfaces of the fruits and vegetables can be accelerated to be diffused into penetrating liquid, and meanwhile, the cavatition effect of the ultrasonic waves is utilized, and the diffusion speed of the moisture inside the fruits and vegetables is accelerated.

Description

technical field [0001] The invention relates to a fruit and vegetable dehydration device and method, in particular to a fruit and vegetable osmotic dehydration device and method in which an ultrasonic wave strengthens a high-voltage pulse electric field. Background technique [0002] Both the water transfer rate and the temperature of the drying medium can speed up the drying speed of food. Therefore, common drying methods for fruits and vegetables include hot air drying, microwave drying, and far-infrared drying. There are pros and cons. But the above-mentioned drying methods are all drying methods based on heat transfer, and many bad results follow. When the material is dried and heated, after the cell tissue is destroyed, many phenolic oxidases will be transformed into quinones, and the quinones will quickly aggregate into brown pigments after forming and accumulating, which will cause tissue browning and seriously affect the sensory quality of fruits and vegetables. At ...

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Problems solved by technology

[0003] However, most of the current existing technologies simply use permeate dehydration, and some high-voltage pulse electric field treatment devices for fruit and vegetable dehydration only provide a single high-voltage pulse field, lacking fruit and vegetable drying technology based on high-voltage pulse and ultrasonic coupling physical field technology

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