Flash drying method for fruits and vegetables through pulse pressure difference

A technology of flash drying and pulsating pressure, which is applied in food preservation, food preparation, food science, etc. It can solve the problems of long drying time, high energy consumption, and low degree of product standardization, achieve crispy taste and texture, and improve drying efficiency , The effect of shortening the drying time

Active Publication Date: 2015-03-11
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sun and air drying, long drying time, poor product quality, especially difficult to carry out in the humid south; hot air drying is one of the most widely used drying processing methods, but due to the high temperature and drying time of this drying method The color, quality, and other aspects of dried fruits and vegetables are poor due to longer time and other reasons; vacuum freeze-drying is currently the best drying method for retaining the original nutrients of raw materials, but because of its long processing cycle, large energy consumption, and economical The problem of high cost also mak

Method used

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  • Flash drying method for fruits and vegetables through pulse pressure difference
  • Flash drying method for fruits and vegetables through pulse pressure difference
  • Flash drying method for fruits and vegetables through pulse pressure difference

Examples

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Embodiment 1

[0042] Embodiment 1, the method for pulsating differential pressure flash drying apples

[0043] The schematic flow sheet of drying method of the present invention is as figure 1 shown.

[0044] (1) apple pretreatment;

[0045] 1) Select complete fresh apples with similar maturity and size, remove damaged, insect-pest and rotten defective fruits, and wash them with clean water;

[0046] 2) Peel the cleaned apples with a tool (or machine), and simultaneously remove the cores with a corer to obtain apple pulp;

[0047] 3) Slicing: the apple pulp is sliced ​​by a slicer (or manually) to obtain apple slices with a thickness of 8mm;

[0048] 4) Color protection: apple slices and color protection agent are mixed according to the mass of 1:5, and apple slices are soaked in the color protection agent for 30 minutes, wherein the mass percentage concentration of citric acid in the color protection agent is 1%, calcium chloride The mass percentage concentration is 1.5%, and the mass ...

Embodiment 2

[0078] Embodiment 2, the method for pineapple pulsating differential pressure flash drying

[0079] The schematic flow sheet of drying method of the present invention is as figure 1 shown.

[0080] (1) jackfruit pretreatment;

[0081] 1) Select the pineapple fruit of the dry bract variety with less fresh insect-free bract juice and tighter flesh quality at about medium ripeness, and remove the defective fruit with damage, insect pests and rot;

[0082] 2) Peel the jackfruit, remove the inflorescence axis, remove the tendon and bract, remove the seeds, and cut it into strips of 0.5cm×0.5cm×5cm longitudinally;

[0083] 3) Pre-freezing: Put the sliced ​​jackfruit strips in a vacuum freeze-drying tray, and place them in an environment of about -40°C for pre-freezing for 3 hours until all the jackfruit is frozen. After freezing, store the fruits and vegetables at -18°C for later use;

[0084] 4) Blanching: Blanch the jackfruit strips at 100°C for 5 minutes;

[0085] 5) Pre-dry...

Embodiment 3

[0103] Embodiment 3, the method for papaya pulsating differential pressure flash drying

[0104] The schematic flow sheet of drying method of the present invention is as figure 1 shown.

[0105] (1) papaya is pretreated;

[0106] 1) Select complete fresh papaya with similar maturity and size, remove damaged, insect-pest and rotten defective fruits, and wash them with clean water;

[0107] 2) The papaya after cleaning is peeled with a tool, and the papaya seeds are removed at the same time to obtain papaya pulp;

[0108] 3) Cutting: Cut the papaya pulp into cubes of 10mm×10mm×10mm;

[0109] 4) Color protection: Carry out color protection treatment on the diced papaya after cutting, mix the diced papaya and the color protection agent according to the mass ratio of 1:5, soak for 20 minutes, wherein the mass concentration of vitamin C in the color protection agent is 1% , The mass concentration of calcium chloride is 1.5%, pull out after soaking, and drain the water;

[0110]...

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Abstract

The invention discloses a flash drying method for fruits and vegetables through pulse pressure difference. The flash drying method comprises the following steps: (1) putting pretreated fruits and vegetables in a drying bin after heating, and then carrying out pressure relief on the drying bin; (2) carrying out pressure boost on the drying bin, and carrying out pressure maintaining; (3) carrying out pressure relief on the drying bin; (4) heating the drying bin; (5) repeating the step (2) to the step (4) until the mass moisture content of the fruits and vegetables is 10-25%; carrying out vacuum drying to realize drying for the fruits and vegetables. The flash drying method has the advantage that high-temperature and high-pressure water inside the fruits and vegetables is subjected to explosively acute gasification for multiple times, so that quick migration of the water towards the outside of the materials is realized. Quick dehydration of the materials can be realized through the repeated pulse flash evaporation, so that the drying time is greatly shortened, the drying efficiency is improved, and the cost is reduced; moreover, pores among internal organizational structures of the materials are increased, so that the product has the unique crispy mouthfeel and character, and nutrient substances are better stored.

Description

technical field [0001] The invention relates to a method for pulsating pressure difference flash drying of fruits and vegetables, which belongs to the field of fruit and vegetable food processing. Background technique [0002] Drying is one of the important means of fruit and vegetable processing. At present, the main methods of drying and processing of fruits and vegetables include sun drying, hot air drying, vacuum freeze drying, microwave drying, vacuum frying and so on. Traditional sun and air drying, long drying time, poor product quality, especially difficult to carry out in the humid south; hot air drying is one of the most widely used drying processing methods, but due to the high temperature and drying time of this drying method The color, quality, and other aspects of dried fruits and vegetables are poor due to longer time and other reasons; vacuum freeze-drying is currently the best drying method for retaining the original nutrients of raw materials, but because ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/025A23L19/00A23L5/30
CPCA23L3/42A23L3/54A23L5/41A23L19/03
Inventor 毕金峰易建勇周林燕陈芹芹刘璇吴昕烨
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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