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Method for regulating quality of dasheens through hot air energy-far infrared energy-microwave energy integration drying

A combined drying and far-infrared technology, used in the preliminary treatment of promoting the drying of solid materials, heating to dry solid materials, drying solid materials, etc., to achieve the effects of crisp taste, improved quality, and shortened drying time

Active Publication Date: 2016-04-20
JIANGSU ACAD OF AGRI SCI
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Problems solved by technology

[0007] The purpose of the present invention is to provide a method for drying and conditioning taro quality by combining hot air-far infrared-microwave three-energy combination, solving the burning problem caused by the local high temperature of microwave drying materials in the past, improving product uniformity and drying efficiency

Method used

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Embodiment

[0022] Fresh and complete taro is peeled after washing the surface soil, cut into slices with a thickness of 3mm, blanched for color protection (1.5% NaCl, 0.2% citric acid solution), the blanching temperature is 80-95°C, and the blanching time is 2 ~4min, quickly cool the blanched taro slices to room temperature with cold water, then soak the taro slices in 1-3% maltodextrin for 20-30min; take out the soaked taro slices and drain the surface water, Place it in a freezer at -18°C for frozen storage; then put the taro slices into a hot air-far infrared-microwave three-energy combined drying equipment for drying (Nanjing Sanle Microwave Technology Development Co., Ltd.): hot air temperature 200-320°C, Far-infrared radiation intensity 0.28~0.84W / cm 2 , The power of the first stage of microwave heating is 1000~3000W, the power of the second stage is 1000~3000W, the power of the third stage is 0~1000W, the speed of the conveyor belt is 2~5m / min, and the cycle is 1~4 times. After d...

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Abstract

The invention relates to a method for regulating quality of dasheens through hot air energy-far infrared energy-microwave energy integration drying, and belongs to the technical field of deep processing of agricultural products. The method mainly comprises the following steps: taking fresh dasheens as raw materials, selecting, cleaning and slicing the dasheens, carrying out blanching and color protection on the dasheens, soaking, freezing, carrying out hot air energy-far infrared energy-microwave energy integration drying, and packaging. A hot air energy-far infrared energy-microwave energy integration drying technology is adopted, water in materials is rapidly vaporized and transferred through early-stage high-power microwave heating, and a porous structure is generated; by later-stage low-power microwave drying, local overheating of the materials due to single-power heating is avoided; through far infrared radiation, water inside and outside the materials is removed by ducts formed by microwave heating; and blowing heating is carried out in a whole drying cavity, so that water on the surfaces of the materials and in air is removed rapidly. Obtained dasheen crisp chips are good in uniformity and high in quality. By the method, continuous and automatic production is realized, material treatment amount is large, and economic benefit is high.

Description

technical field [0001] The invention relates to a method for drying and conditioning taro quality by combining hot air-far infrared-microwave three-energy integration, and belongs to the technical field of deep processing of agricultural products. Background technique [0002] Taro (Colocasia esculenta (L). Schott) is mainly planted in Fujian, Guangdong, Guangxi, Zhejiang, Jiangsu, Hunan, Jiangxi, Sichuan, Shandong and other provinces in China. The nutritional value of taro is very high, rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients, and the taste is soft, sweet and fragrant Waxy, easy to digest, is a good alkaline food. However, due to the high water content of fresh taro, it is easy to brown and deteriorate, and it is not easy to store. Therefore, intensive processing of taro can effectively extend its storage period. [0003] Traditional microwave drying uses microwave en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F26B1/00F26B3/02F26B3/30F26B3/347A23N12/08
CPCA23N12/08F26B1/00F26B3/02F26B3/30F26B3/347
Inventor 张钟元刘春泉李大婧魏秋羽江宁肖亚冬
Owner JIANGSU ACAD OF AGRI SCI
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