Microwave assisted fluidized cold wind drying method

Abstract

The present invention relates to a microwave assisted fluidized cold wind drying method. The cold wind drying method includes the following four steps: a cleaning pretreatment, a first phase fluidized cold wind drying, a second phase fluidized microwave and fluidized cold wind combined drying, and a third phase fluidized and cold wind drying. The advantages are as follows: the method enables the food materials to be more even in heat and mass transfers in the drying process, the microwave-assisted cold wind drying is used, and the method solves the problems that the traditional cold wind drying time is long and the efficiency is low. At the same time, carbon dioxide is used as a drying medium, the oxidative browning caused by contact of food and air during the drying processes is effectively avoided, and the drying quality of the food is improved.

Description

【Technical field】 [0001] The invention relates to the technical field of food drying, in particular to a method for using microwave-assisted fluidized cold air drying. 【Background technique】 [0002] Drying is an important way of food processing and storage. Using drying technology to remove water in food and reduce water activity can prevent food spoilage and prolong storage period. Dried products have many advantages such as long storage period, light weight, small size, no need for cold chain, and convenient storage and transportation. Traditional drying methods include sun drying and hot air drying. Sunlight drying does not require special equipment and is low in cost. However, since sunlight drying is completely dependent on natural environmental conditions, the drying conditions cannot be artificially controlled according to the characteristics of various foods, especially in rainy and humid weather. Normal drying is not possible, and the continuity is poor and unpre...

AI Technical Summary

Problems solved by technology

[0004] However, the cold air drying technology also has the following defects: (1) uneven moisture distribution

(3) The material is in contact with oxygen for a long time and is easy to oxidize

Air is generally used as the drying medium directly during cold air drying. Due to the long drying time, the food will be in contact with the oxygen in the air for a long time, which will easily lead to food oxidation and affect the quality.