Infrared temperature-control drying method adopting multi-mode ultrasonic pretreatment and used for carrots

A technology of ultrasonic pretreatment and infrared drying, applied in the direction of dehydration preservation of fruits/vegetables, food processing, etc., can solve the problems of material quality impact, low temperature drying time, quality needs to be improved, etc., to achieve the effect of improving drying efficiency

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

However, it cannot be ignored that there are also many defects in the infrared temperature-controlled drying process, such as long drying time at low temperature, high energy consumption, and quality needs to be improved; although the drying time at high temperature is short, it will have a greater impact on the quality of materials. Wait

Method used

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  • Infrared temperature-control drying method adopting multi-mode ultrasonic pretreatment and used for carrots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Pick fresh carrots of the same size for cleaning and slicing. The thickness of the slices is 6mm. The combination of ultrasonic modes is 20 / 40kHz. The temperature of the ultrasonic medium is 30°C. The single working time is 10s, the ultrasonic pretreatment time is 30min, and then temperature-controlled infrared drying is carried out, wherein the drying temperature is 60°C and the wind speed is 20m / s. The drying was terminated when the moisture content of the carrot slices was lower than 13%, and the rehydration rate and vitamin C content of the dried carrot slices were measured. For the specific detection method, refer to Comparative Example 1.

Embodiment 2

[0024] Pick fresh carrots of the same size for cleaning and slicing. The slice thickness is 6mm, the ultrasonic frequency is 20 / 60kHz, the ultrasonic medium temperature is 30°C, and the power density is 100W / L. The working time for each time is 10s, the ultrasonic pretreatment time is 30min, and then temperature-controlled infrared drying is carried out, wherein the drying temperature is 60°C and the wind speed is 20m / s. The drying was terminated when the moisture content of the carrot slices was lower than 13%, and the rehydration rate and vitamin C content of the dried carrot slices were measured. For the specific detection method, refer to Comparative Example 1.

Embodiment 3

[0026] Pick fresh carrots of the same size for cleaning and slicing. The slice thickness is 6mm, the ultrasonic frequency is 40 / 60kHz, the temperature of the ultrasonic medium is 30°C, and the power density is 100W / L. The working time for each time is 10s, the ultrasonic pretreatment time is 30min, and then temperature-controlled infrared drying is carried out, wherein the drying temperature is 60°C and the wind speed is 20m / s. The drying was terminated when the moisture content of the carrot slices was lower than 13%, and the rehydration rate and vitamin C content of the dried carrot slices were measured. For the specific detection method, refer to Comparative Example 1.

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Abstract

The invention belongs to the technical field of agricultural product processing and provides an infrared temperature-control drying method adopting multi-mode ultrasonic pretreatment and used for carrots. The method comprises the steps as follows: fresh carrots in the same size are selected, the selected carrots are cleaned and the cleaned carrots are sliced, and multi-mode ultrasonic pretreatment and infrared temperature-control drying are conducted. The invention aims to overcome the defects that the drying time is long, energy consumption is high, the material heating temperature is unstable, the quality is low and the like in the hot-air drying or infrared drying process. The novel infrared temperature-control drying technology is adopted, material microstructures such as cell rapture, micro-channel formation and cell swelling are changed through multi-mode ultrasonic pretreatment, compared with a method without ultrasonic pretreatment, the method has the advantages that the infrared temperature-control drying efficiency of carrots, the rehydration rate, vitamin C and other quality of dried products are improved, and energy consumption is reduced. The final moisture content of dried carrot slices prepared with the method is controlled at 13% or below, the moisture activity is lower, growth and reproduction of microorganisms are not facilitated, and the dried carrot slices can be preserved for a long term.

Description

technical field [0001] The invention relates to a temperature-controlled infrared drying method for carrots using multi-mode ultrasonic pretreatment, and belongs to the technical field of agricultural product processing. Background technique [0002] Carrot is a kind of seasonal vegetable, cheap, rich in carotene, vitamins, potassium, calcium, phosphorus, iron and other nutrients and essential amino acids, so it has high nutritional value, and it also enjoys the popularity of small ginseng in our country. known as. The water content of carrots is as high as 90%, which makes the carrots difficult to store and cannot be transported over long distances, causing many unnecessary economic losses. Therefore, drying carrots and making them dehydrated is one of the main processing methods to prolong their shelf life and reduce economic losses at present. Drying process is to use the low water activity of the product to inhibit the growth and reproduction of microorganisms and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
CPCA23B7/02Y02P60/85
Inventor 周存山马海乐张磊冯亚斌武利霞吴本刚余筱洁
Owner JIANGSU UNIV
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