Low-temperature antibacterial drying equipment and drying processing method of material

Abstract

The invention discloses low-temperature antibacterial drying equipment. The low-temperature antibacterial drying equipment comprises a gas delivery device (a), a heat exchanger (b), a drying tower (c), a compressor (f), a vacuum pump (g), a compressor (h) and a gas tank (i), wherein the heat exchanger (b), the compressor (f) and the vacuum pump (g) are connected to the drying tower (c); the gas delivery device (a) is connected with the gas tank (i) and the heat exchanger (b); the compressor (h) is connected with the gas tank (i) and the vacuum pump (g); and a heat exchanger (e) is arranged in the drying tower (c). Through adoption of the equipment provided by the invention, materials can be vacuum-dried at low temperature, and loss of heat-sensitive nutrient substances in the materials can be avoided; and besides, because the materials are in a vacuum state, the materials can be effectively prevented from shrinking and deforming, and the porous structure of the product is maintained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-temperature bacteriostatic drying device and a drying processing method for materials. The invention can be applied to a production process for drying and processing food that is heat-sensitive and needs to be controlled by microorganisms. Background technique [0002] At present, in more and more food processing fields, based on the consideration of food nutrition and food health, it is necessary to control the drying temperature and environment during the food drying process. At present, the mainstream low-temperature drying processes include microwave drying, vacuum drying, freeze drying, low-temperature puffing, and vacuum frying. One of the biggest disadvantages of microwave drying is that it is prone to overheating, and the local temperature can exceed 100 °C, which leads to the deterioration of the quality of heat-sensitive materials such as food and medici...

AI Technical Summary

Problems solved by technology

However, due to the injection of N into the expansion reactor 2 and CO 2 The gas is an acidic gas. It passes through the fruit and vegetable cell membrane and combines with the water in the fruit and vegetable to become acidic during the pressure-holding process. Therefore, a large amount of use will destroy the alkaline nutrients, pigments and flavor substances in the fruit and vegetable, such as VB 12 , chlorophyll, alkaloids, alkaline volatile oils, etc., are not conducive to the retention of active ingredients in fruits and vegetables. 2 and CO 2 Mixed gas to make the pressure in the reactor reach 1.0-5.5MPa, maintain the temperature in the expansion reactor to 4-10°C, keep the pressure for 20-60min, and drop to normal pressure instantly within 3-20s

Conventional drying will inevitably cause nutrient loss. When it is lowered to 4-10°C, more energy input is required, and the pressure is suddenly released after boosting. There are safety hazards and high requirements for equipment, which will affect the service life of the equipment.

Images