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Rapid dehydration type pneumatic-puffing equipment

An air puffing and rapid dehydration technology, which is applied in food preparation, food shaping, food science, etc., can solve the problems of large air puffing equipment, increased floor space, and limited water vapor extraction efficiency, so as to promote the rapid and healthy development of the industry The effect of development, saving energy consumption, and promoting the process of industrial application

Active Publication Date: 2015-06-24
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent is to increase the volume of the vacuum tank by 4-5 times and the number of vacuum tanks, that is, to increase the sufficient volume difference between the material tank and the expansion tank to quickly remove the moisture generated by vaporization. With the vacuum tank The increase of water vapor extraction efficiency also increases, but the increase of vacuum tanks also increases the vacuum pump, and the floor space also increases, making the volume of air puffing equipment very large, so the number of vacuum tanks is limited. Steam extraction efficiency is also limited

Method used

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  • Rapid dehydration type pneumatic-puffing equipment
  • Rapid dehydration type pneumatic-puffing equipment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Select canned peach 14 (purchased in the market) fresh yellow peach variety as raw material, select nine-ripe fruit, clean the surface of the yellow peach fruit with clear water, peel, remove the core, cut the yellow peach into a width of 2 cm at the bottom, and a width of 2 cm at the top. 1cm, length 3cm, height 2cm trapezoidal block. Put the diced yellow peaches into a sugar solution with a concentration of 10% preheated to 95°C, cook for 5 minutes, soak at 40°C for 75 minutes, and freeze at -18°C for 12 hours after dipping and cooling.

[0061] Thaw 3 kg of frozen diced yellow peaches at room temperature. After thawing completely, drain the surface moisture of the diced yellow peaches and place them evenly on the material tray. Put the material tray with diced yellow peaches into the 300L expansion tank 1, heat up to 100°C, stagnate for 15 minutes and keep warm at 100°C, and use the air compressor 15 to make the pressure difference between the expansion tank 1 and th...

Embodiment 2

[0067] Choose Jintong No. 8 (purchased in the market) fresh yellow peach variety as raw material, select 3 kg of nine-ripe fruit, clean the surface of the peach fruit with clear water, peel, remove the core, cut the yellow peach into a 2cm wide section, and A trapezoidal block with a width of 1cm, a length of 3cm, and a height of 2cm. Put the diced yellow peaches into a sugar solution with a concentration of 8% and preheated to 98°C, cook for 3 minutes, soak at 50°C for 60 minutes, and freeze at -18°C for 15 hours after dipping and cooling.

[0068] Thaw 3 kg of frozen diced yellow peaches at room temperature. After thawing completely, drain the surface moisture of the diced yellow peaches and place them evenly on the material tray. Put the material tray with 3kg of yellow peach diced into the 300L expansion tank, heat up to 105°C, stagnate for 10min and keep warm at 105°C, the pressure difference between the expansion tank and the 600L vacuum tank is 120kPa, and at the same t...

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Abstract

The invention relates to puffing equipment, in particular to rapid dehydration type pneumatic-puffing equipment. A water catcher is arranged in a vacuum tank of the equipment, wherein a condenser pipe of the water catcher is paved in the vacuum tank in an S shape, and is connected with the water catcher through a snuffle valve below the vacuum tank; a drain valve is arranged at the lower end of the water catcher and is used for discharging condensate water in the water catcher. When the rapid dehydration type pneumatic-puffing equipment works, a lot of flashing hot steam generated by a lot of materials in the puffing tank due to rapid pressure relief penetrates through the water catcher, the hot steam is rapidly cooled and condensed into water due to fully heat exchange between the flashing hot steam and a refrigerating coil, is collected into a water collector through a pipeline, and then is discharged out of the equipment; a lot of hot steam is converted into liquid water and then is discharged by the water catcher in the vacuum tank in a vacuum state; the vacuum degree required for puffing and drying is kept; the workload of a vacuum pump assembly at the rear end is reduced; the drying rate of materials is greatly improved; the quality of a dry product is improved; and achievement of industrial large-scale production employing a pneumatic-puffing technology is facilitated.

Description

technical field [0001] The invention relates to an extruding device, in particular to a rapid dehydration air-flow extruding device. Background technique [0002] Air puffing is a new, environmentally friendly and energy-saving non-fried puffing drying technology. It is to place the pretreated fruit and vegetable raw materials in a variable temperature and pressure difference puffing tank to raise the temperature and pressurize. After a period of heat preservation, the pressure is released instantly, and the moisture inside the material Instantaneous vaporization and evaporation, the material expands instantly and is dehydrated and dried under vacuum. This technology absorbs the advantages of hot air drying and vacuum freeze drying, and overcomes the shortcomings of drying technologies such as vacuum low-temperature frying. Puffed products are fluffy in texture, crisp in taste, easy to carry, and have broad market prospects. [0003] In the air puffing drying process, afte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/14A23L19/00
Inventor 刘春菊刘春泉李大婧肖亚东
Owner JIANGSU ACAD OF AGRI SCI
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