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A kind of potato ripening method based on radio frequency treatment

A technology of radio frequency processing and potato, applied in the field of food processing, can solve the problems of low processing efficiency and loss of nutritional quality, and achieve the effects of improving heating efficiency, improving product quality, and improving heating uniformity

Active Publication Date: 2022-02-11
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Technical problem to be solved: the purpose of this invention is to solve the problems of the loss of nutritional quality and low processing efficiency of existing traditional potato ripening and processing methods, and provide a potato ripening method based on radio frequency treatment

Method used

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  • A kind of potato ripening method based on radio frequency treatment

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Embodiment 1

[0019] After fresh potatoes are selected (large, without mechanical damage), cleaned, peeled, and cut into strips (6×1×1 cm), they are directly put into 27 MHz radio frequency heating equipment for heating. The radio frequency power is 8 W / g, the distance between the plates is set to 110 cm, and the placement position is the center of the lower plate. Use an optical fiber probe to measure the temperature of the material, fix the sensor at a depth of 5mm in the radial direction and select three temperature measurement points along the axis of 2, 3, and 4 cm to insert into the potato strips. The sample is intermittently removed from the heating chamber during heating and the temperature measured as quickly as possible (within 30 s). When the average temperature of the three points of the material reaches above 75°C, the heating is terminated and the material is taken out. The heating time at this stage is about 7 min. The moisture content of the potatoes heated at this stage i...

Embodiment 2

[0027] The difference between the present embodiment and the embodiment 1 is that: after the potatoes are peeled and cut into strips, the potatoes are subjected to ultrasonic infiltration treatment and then heated by radio frequency for curing. Ultrasonic penetration treatment can not only change the permeability of potato cells and accelerate gelatinization, but also change its dielectric properties and enhance the radio frequency absorption capacity. Specifically: ultrasonic infiltration treatment uses sodium chloride solution as the medium, the concentration of sodium chloride is 50g / L, the ultrasonic treatment power is 400 W, and the treatment time is 5 minutes.

[0028] Fresh potatoes are selected in turn (big size, no mechanical damage), cleaned, peeled, cut into strips (6×1×1 cm), ultrasonic infiltration treatment, and directly put into 27 MHz radio frequency heating equipment for heating. The radio frequency power is 8 W / g, the distance between the plates is set to 110...

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Abstract

The invention discloses a method for ripening potatoes based on radio frequency treatment. Specifically, potatoes are peeled and ripened by radio frequency heating, and the frequency of the radio frequency heating is 27 MHz. The potatoes processed by the radio frequency of the present invention not only show better color, but also have less loss of nutrients, and the heating efficiency is also higher, shortening the ripening time of the potatoes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for ripening potatoes based on radio frequency treatment. Background technique [0002] Potatoes are the fourth most important food crops in the world, second only to wheat, rice and corn, and together with wheat, rice, corn and sorghum, they are called the world's top five crops. In 2015, my country launched the potato staple food strategy, and promoted the processing of potatoes into staple foods such as steamed bread, noodles, and rice noodles. Potatoes will become another staple food besides rice, wheat, and corn. The main carbohydrate in potatoes is starch, accounting for 17.8% of the total weight, and the ratio of amylose to amylopectin is 1:3. The lipid content of the potato itself is very small, accounting for 0.2% of the total weight, which allows the potato to provide the necessary energy for the human body while avoiding too much fat intak...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/12A23L5/10
CPCA23L5/15A23L19/12A23V2002/00A23V2300/24
Inventor 江昊苟敏夏天雨
Owner NORTHWEST A & F UNIV