Humidity controlling and drying method of banana slices using multi-mode ultrasound pretreatment

A technology of ultrasonic pretreatment and humidity control, which is applied in food ultrasonic treatment, food drying, preservation of fruits/vegetables through radiation/electrical treatment, etc. It can solve the problems of less research on pretreatment and achieve the effect of improving the drying rate

Inactive Publication Date: 2017-12-26
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, in order to reduce the energy consumption of fruit and vegetable dehydration processing and improve product quality, the research is mostly concentrated on the processing equipment, and there is little research on the pretreatment of fruits and vegetables before drying.

Method used

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  • Humidity controlling and drying method of banana slices using multi-mode ultrasound pretreatment
  • Humidity controlling and drying method of banana slices using multi-mode ultrasound pretreatment
  • Humidity controlling and drying method of banana slices using multi-mode ultrasound pretreatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Pick five ripe fresh bananas of the same size, peel, devein, and slice. The slice thickness is 5±0.1mm. The ultrasonic mode is 60kHz, the power density is 150W / L, the ultrasonic pulse mode is 5s on, 5s off, and the ultrasonic pretreatment time for 30 minutes, and then carry out humidity-controlled drying, wherein the drying temperature is 80°C, and the relative humidity of the drying medium is 5%. Stop drying until the moisture content of the banana chips reaches 3-5%, and measure the maximum drying rate, rehydration rate and color change of the dried banana chips during the drying process. For the specific detection method, refer to Comparative Example 1.

Embodiment 2

[0036] Pick five ripe fresh bananas of the same size, peel, devein, and slice them. The thickness of the slices is 5±0.1mm. The ultrasonic mode is 40 / 60kHz. The power density of different ultrasonic frequencies is 150W / L. The pulse mode is to work for 5s, stop for 5s, ultrasonic pretreatment time is 15min, and then perform humidity-controlled drying, wherein the drying temperature is 80°C, and the relative humidity of the drying medium is 5%. Stop drying until the moisture content of the banana chips reaches 3-5%, and measure the maximum drying rate, rehydration rate and color change of the dried banana chips during the drying process. For the specific detection method, refer to Comparative Example 1.

Embodiment 3

[0038] Pick five ripe fresh bananas of the same size, peel, devein, and slice them. The thickness of the slices is 5±0.1mm. The ultrasonic mode is 20 / 40 / 60kHz. The power density of different ultrasonic frequencies is 150W / L. The ultrasonic working mode is synchronous. , the ultrasonic pulse mode is working for 5s, stopping for 5s, the ultrasonic pretreatment time is 10min, and then the humidity control drying is carried out, wherein the drying temperature is 80°C, and the relative humidity of the drying medium is 5%. Stop drying until the moisture content of the banana chips reaches 3-5%, and measure the maximum drying rate, rehydration rate and color change of the dried banana chips during the drying process. For the specific detection method, refer to Comparative Example 1.

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Abstract

The present invention discloses a humidity controlling and drying method of banana slices using a multi-mode ultrasound pretreatment, and belongs to the technical field of agricultural product processing. The provided humidity controlling and drying method of the banana slices using the multi-mode ultrasound pretreatment comprises the following steps: uniform-sized banana selecting, peeling, pith removing, slicing, multi-mode ultrasonic pretreating, humidity controlling and drying device adjusting to be constant in humidity and temperature, and drying. Aiming at disadvantages that during a single hot air drying process, the banana slices are liable to be blackened, a drying time is long, an energy consumption is large, etc., the new humidity controllable drying technology is used. Besides, the multi-mode ultrasound pretreatment technology conducts the pretreatment of the bananas, promotes a heat transfer and mass transfer efficiency during the drying process, and improves drying efficiency, rehydration rate, color and luster and other dry product quality of the banana slice humidity controlling drying compared with non-ultrasonic pretreatment.

Description

technical field [0001] The invention relates to a moisture-controlled drying method for banana slices by using multi-mode ultrasonic pretreatment, and belongs to the technical field of agricultural product processing. Background technique [0002] Banana, belonging to the Musaceae Musa genus, contains a variety of nutrients. It is sweet and refreshing, soft and smooth, and has the function of promoting gastrointestinal motility and beauty. It is a kind of fruit suitable for all ages. Among the more than 130 countries and regions that grow bananas, my country ranks third in the world, with a huge output. However, due to the soft texture of bananas, it is difficult to store and transport them for a long time, often causing huge economic losses. [0003] At present, the most commonly used food preservation method is food drying. Drying food can not only prolong the shelf life of food, but also reduce the packaging cost and transportation cost of food, and some foods can also im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/015
CPCA23B7/015A23B7/02A23V2002/00A23V2200/10A23V2300/48A23V2300/10Y02P60/85
Inventor 周存山马海乐张磊白竣文冯亚斌李雅思余筱洁
Owner JIANGSU UNIV
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