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A method for ultrasonic synergy to improve the efficiency of microwave-assisted vacuum frying of cut and conditioned fruits and vegetables

A vacuum frying, microwave-assisted technology, applied in the direction of food ultrasonic treatment, food science, etc., to achieve the effect of high-efficiency drying and dehydration process, improving heating efficiency, and shortening heating time

Inactive Publication Date: 2020-06-30
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the processing of fruit and vegetable chips is mainly focused on vacuum drying and product formulation research, but the application of ultrasonic waves in the processing of fruit and vegetable chips mainly focuses on ultrasonic cleaning and ultrasonic-assisted impregnation, but ultrasonic-assisted impregnation has a great influence on the subsequent vacuum frying process. Oil deterioration has a great influence, and there is basically no research on the use of ultrasonic and microwave-assisted vacuum frying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Preparation of Low-Frequency Ultrasonic and Microwave-assisted Vacuum Fried Conditioning Potato Chips

[0026] (1) Raw material pretreatment: Wash the potatoes and peel them, cut the potatoes into thin slices with a thickness of 3mm with a slicer, and make the potatoes into discs with a diameter of 40mm through a circular mold;

[0027] (2) Blanching: Put the pretreated potato slices into hot water according to the mass ratio of material to liquid 1:20 for blanching. The role of drift. Then quickly remove it from the hot water, and cool it with tap water, soak it in a salt solution with a mass concentration of 5% for 30 minutes for seasoning, and then drain the surface water for later use;

[0028] (3) Ultrasonic and microwave-assisted vacuum frying: The conditions of microwave vacuum frying are: vacuum degree is 0.085 MPa, frying temperature is 100°C, microwave power is 3kW, microwave frying power can be automatically adjusted according to the temperature o...

Embodiment 2

[0032] Example 2: Preparation of low-frequency ultrasonic waves in conjunction with microwave-assisted vacuum frying and conditioning cherry tomatoes

[0033] (1) Raw material pretreatment: clean the cherry tomatoes;

[0034] (2) Blanching: Put the pretreated cherry tomatoes into hot water according to the mass ratio of material to liquid 1:20 for blanching. The role of drift. Then quickly remove it from the hot water, cool it with tap water, soak it in a salt solution with a mass concentration of 5% for 30 minutes for seasoning, and then drain the surface water for later use;

[0035] (3) Ultrasonic and microwave-assisted vacuum frying: The conditions of microwave vacuum frying are: the degree of vacuum is 0.085 MPa, the frying temperature is 100°C, the microwave power is 3kW, and the microwave frying power can be automatically adjusted according to the temperature of the magnetron Control auto-regulation. The selection conditions for the ultrasonic action during the fryin...

Embodiment 3

[0039] Example 3: Preparation of low-frequency ultrasonic waves and microwave-assisted vacuum-fried conditioning peas

[0040] (1) Raw material preparation: wash the peas;

[0041] (2) Blanching: put the cleaned peas into hot water according to the mass ratio of material to liquid 1:20 for blanching, the blanching temperature is 90-95°C, and the blanching time is 3 minutes, in order to achieve the enzymatic blanching role. Then quickly remove it from the hot water, and cool it with tap water, soak it in a salt solution with a mass concentration of 5% for 20 minutes for seasoning, and then drain the surface water for later use;

[0042] (3) Ultrasonic and microwave-assisted vacuum frying: The conditions for microwave vacuum frying are: vacuum degree is 0.095 MPa, frying temperature is 100°C, microwave power is 3kW, microwave frying power can be automatically adjusted according to the temperature of the magnetron Control auto-regulation. The selection conditions for the ultra...

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Abstract

The present invention discloses a method of using ultrasonic wave to synergically improving a microwave assisted vacuum oil-frying efficiency of cut regulated fruits and vegetables, and belongs to the technical field of crisp fruit and vegetable slices. The regulated fruits and vegetables are used as a raw material, the processes of washing, slicing, blanching, low-frequency ultrasonic wave synergical with microwave assisted vacuum oil-frying, vacuum de-oiling, seasoning, packaging and storing are conducted, by using the function of the ultrasonic wave in the microwave assisted vacuum oil-frying process, the synergistic function improves a dehydration rate during the oil-frying process, finally the microwave assisted vacuum oil-frying efficiency is improved, the crispness, color and luster of the crisp slice products are also improved, and the high-quality regulated oil-fried fruit and vegetable food is prepared. The used method is high in efficiency to treat the regulated fruits and vegetables, the obtained products are crisper in texture, and the overall quality of the products is improved.

Description

technical field [0001] The invention relates to a method for synergistically improving the microwave-assisted vacuum frying efficiency of cutting and conditioning fruits and vegetables by ultrasonic waves, and belongs to the technical field of fruit and vegetable chips processing. Background technique [0002] Vacuum frying is a food processing technique developed in the late 1960s and early 1970s to produce fruit and vegetable chips with a lower oil content and the desired texture and flavor profile, been extensively studied in recent years. Vacuum frying refers to the process of dehydrating and frying fruits and vegetables under conditions far below atmospheric pressure (generally around 6.65 kPa). Since vacuum frying is carried out under negative pressure conditions, it can reduce the boiling point of moisture in the material during frying, thereby producing dry products with better sensory and nutritional qualities than ordinary frying. Food processing under certain co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/10
CPCA23V2002/00A23V2300/48A23L5/11A23L5/15A23L5/17A23L19/18A23L5/10
Inventor 张慜苏雅陈镇司新超
Owner JIANGNAN UNIV
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