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

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 ...

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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

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