Method for drying pumpkins

A drying method and technology of pumpkin, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of large nutrient loss, high energy consumption, speed up drying rate, etc. The effect of drying efficiency

Inactive Publication Date: 2017-07-25
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can speed up the drying rate, but it consumes a lot of energy and the nutrient loss inside the material is large.

Method used

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  • Method for drying pumpkins
  • Method for drying pumpkins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Cut the pumpkin in half according to the roundness direction, put it on the slicer for thickness slicing, adjust the knife edge of the slicer until the thickness of the sliced ​​pumpkin is 5mm, cut off the seeds and flocs, and place them evenly on a weighed iron tray. Take another tray and put two pumpkin slices into the temperature sensor to monitor the temperature change of the pumpkin slices. Before drying, set the drying temperature to 50°C, alternate vacuum for 10 minutes and normal pressure for 9 minutes, and take it out after 3 hours. The measured moisture content is 8%, and the rehydration rate is 5.26. The L*, a*, and b* values ​​of the material are measured with a colorimeter, and the L*, a*, and b* values ​​are obtained through OpenRGB software analysis. * 、C * , H ° mean values ​​were 63.80, 67.78 and 64.60. The results showed that when the pumpkin slices were thin, the dry basis with good rehydration rate and little color change could be obtained by adjus...

Embodiment 2

[0035]Cut the pumpkin in half according to the roundness direction, put it on the slicer for thickness slicing, adjust the knife edge of the slicer until the thickness of the obtained pumpkin slices is 7mm, remove the seeds and flocs, and place them evenly on a weighed iron tray. Take another tray and put two pumpkin slices into the temperature sensor to monitor the temperature change of the pumpkin slices. Before drying, set the drying temperature to 60°C, alternate vacuum for 10 minutes and normal pressure for 9 minutes, and take it out after 6 hours. The measured moisture content is 5%, and the rehydration rate is 4.37. The L*, a*, and b* values ​​of the material are measured with a colorimeter, and the L*, a*, and b* values ​​are obtained through OpenRGB software analysis. * 、C * , H ° mean values ​​were 66.24, 62.93 and 64.13. The results show that the dry basis rehydration rate and color change obtained under this condition are ideal.

Embodiment 3

[0037] Cut the pumpkin in half according to the roundness direction, put it on the slicer for thickness slicing, adjust the knife edge of the slicer until the thickness of the obtained pumpkin slices is 7mm, remove the seeds and flocs, and place them evenly on a weighed iron tray. Take another tray and put two pumpkin slices into the temperature sensor to monitor the temperature change of the pumpkin slices. Before drying, set the drying temperature to 60°C, alternate between vacuum for 10 minutes and normal pressure for 5 minutes, and take out and weigh after 6 hours. The measured moisture content is 5%, and the rehydration rate is 3.29. The L*, a*, and b* values ​​of the material are measured with a colorimeter, and the L*, a*, and b* values ​​are obtained through OpenRGB software analysis. * 、C * The average values ​​of , H° were 57.13, 64.92 and 61.98, respectively, indicating that shortening the normal pressure time had little effect on the color of the dry base, but the...

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Abstract

The invention discloses a method for drying pumpkins, belonging to the technical field of processing of agricultural materials. The method introduces the pulsed vacuum drying technique into drying of pumpkins, and the pulsed vacuum drying technique is a drying method characterized by cyclically changing the internal pressure of a drying chamber, i.e. maintaining vacuum for a period of time, maintaining normal pressure for a period of time and cycling the procedure. The boiling point of water under a vacuum state is lowered, thereby improving the drying efficiency on one hand, and being favorable for protecting nutrient components from being destroyed under a low temperature state on the other hand; and the alternation of vacuum and normal temperature is favorable for quickly increasing temperature on one hand, and reducing energy consumption of long-term vacuum on the other hand, thereby solving the defects of big energy consumption and nutrient component loss of the existing drying techniques for pumpkins. Simultaneously, the method has a simple process and easy preparation of equipment, solves the problems of rot and loss of pumpkins in the transportation and storage processes, prolongs the shelf life and has great application value.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for drying pumpkins. Background technique [0002] Pumpkin (Cucurbita moschata, Duch.), native to America, is a seasonal vegetable, also known as golden melon, pumpkin, pumpkin, etc. More than one million tons, and increasing year by year. Pumpkin has high nutritional value and medicinal value. It not only contains basic nutrients such as sugar, vitamins, minerals, pectin, carotene, and fat, but also contains rich amino acids, lutein and other nutrients. Among them, vitamin A content is the highest compared with all other fruits and vegetables. Pumpkin also has good health care effects, especially in the prevention and treatment of diabetes. Pectin, chromium, zinc, etc. in pumpkin have the effect of lowering blood sugar; pumpkin polysaccharides have the effect of lowering blood lipid; pectin, sodium salt, potassium salt, etc. have t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCA23B7/028
Inventor 周存山马海乐白俊文吴本刚夏国华张磊余筱洁
Owner JIANGSU UNIV
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