Flash drying method for fruits and vegetables through pulse pressure difference

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 ...

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 makes it difficult to industrialize this processing method; the microwave drying speed is fast, the drying time is short, and the quality of the dried product is high, but its energy consumption is large; the vacuum frying drying effect is good, but the product has a lot of oil and energy. high

To sum up, the development of new drying and processing technologies for fruits and vegetables is of great significance to solve the current domestic problems such as low proportion of fruit and vegetable processing, single processed products, lack of deep processing technology, and low degree of product standardization.

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