Method for improving production efficiency of rice cracker employing microwave and hot air combined drying
A technology that combines drying and production efficiency. It is used in applications, food forming, food preparation, etc. to achieve the effects of shortening drying time, preventing condensation, and uniform mass and heat transfer.
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Embodiment 1
[0023] Combined drying of japonica rice with microwave and hot air to produce rice crackers: Weigh a certain amount of Northeast japonica rice and wash it twice, soak it at room temperature for 6 hours, and then carry out wet milling. Combine with hot air to dry. The parameters of the staged drying process are as follows: the first stage uses single hot air drying to preheat the surface of the rice cracker green body, the temperature of the hot air is controlled at 85-90°C, the wind speed is 2m / s, and the drying time is 10 minutes; the second stage The stage is microwave and hot air drying together, the microwave output power is controlled at 2 W / kg, the hot air temperature is 80-85°C, the wind speed is 2m / s, and the drying time is 40 minutes. 0.84%, puffing degree 1.09, the total drying time is 50 minutes (from the preheating to the set temperature); after drying, the raw body is baked, and the baking process parameters are: preheating temperature 185 ° C, time 1min; puffing:...
Embodiment 1
[0025] Production of japonica rice with traditional single hot air drying: Weigh the same amount of Northeast japonica rice as in Example 1, wash twice, soak at room temperature for 6 hours, then carry out wet milling, and steam, cool, and shape the rice crackers The green body is dried with hot air. The drying process is as follows: the initial drying temperature is controlled at 85-90°C, the wind speed is 2m / s, and the time is 2.5h. The moisture content of the green rice cracker was measured to be 13.8±1.04%, the degree of puffing was 0.84, and the total drying time was 4.5 hours (from the preheating to the set temperature); after drying, the green body was roasted, and the baking process parameters were : preheating temperature 185°C, time 1min; puffing: temperature 300°C, time 2min; cooling: temperature 200°C, time 2min, the puffing degree of rice crackers measured after baking is 2.76.
Embodiment 2
[0027] Production of Rice Crackers by Combining Microwave and Hot Air Drying of Indica Rice
[0028] A certain amount of indica rice (Xianyou 369, early indica) was weighed and washed twice, soaked at room temperature for 9 hours, then wet milled, and the green rice crackers obtained by steaming, cooling, and forming were combined with microwave and hot air drying. The parameters of the staged drying process are as follows: the first stage uses single hot air drying to preheat the surface layer of the rice cracker green body, the temperature of the hot air is controlled at 85-90°C, the wind speed is 3m / s, and the drying time is 10 minutes; the second stage The stage is drying with microwave and hot air. The microwave output power is controlled at 2.5 W / kg, the temperature of hot air is 80-85°C, the wind speed is 3m / s, and the drying time is 30 minutes. The moisture content of the green body after combined drying with microwave and hot air is 12.5 ±0.28%, expansion degree 1.13,...
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