Ultrasonic-assisted vacuum frying kettle for fruits and vegetables

Abstract

The invention relates to an ultrasonic-assisted vacuum frying kettle for fruits and vegetables. The ultrasonic-assisted vacuum frying kettle comprises a kettle body, a variable-frequency motor, a rotating shaft, a deoiling frame, an ultrasonic generator, a speed reducer, a feeding and discharging hole, a vacuum interface, an oil inlet and an oil outlet, wherein the deoiling frame is fixed on the rotating shaft through a bolt and a pin; one end of the rotating shaft is connected with a speed reducer through a coupler, and the other end of rotating shaft is fixed on a support through a bearing seat and a thrust bearing; a jacket layer is arranged outside the kettle body; a heating medium inlet and a heating medium outlet are formed in the jacket layer; a heat preservation layer is arranged outside the jacket layer; a controller is arranged outside the kettle body; and the variable-frequency motor and the ultrasonic generator are electrically connected with the controller. Under the assistance of ultrasonic waves, the transfer rate of water in vacuum low-temperature frying process is increased, and the vacuum low-temperature frying kettle has the advantages of short frying time, low nutrient loss, a porous structure and the like.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and relates to a frying kettle, in particular to a fruit and vegetable ultrasonic-assisted vacuum frying kettle. Background technique [0002] Low-temperature vacuum frying technology is a new food processing technology that emerged in the late 1960s and early 1970s. It operates under negative pressure conditions (1.3-99kPa), uses oil as the heat transfer medium, and the moisture inside the material can be boiled and mass-transferred at a lower temperature (70-120°C) due to the lowering of the boiling point, so that the structure becomes loose and porous. The structure, this process can reduce or even avoid the shortcomings of product oxidation, nutrient loss, frying and other defects caused by traditional high-temperature (higher than 150°C) frying, and can obtain products with better quality. It is widely used in the processing of fruits and vegetables and other materials. Proc...

AI Technical Summary

Problems solved by technology

Microwave-assisted frying technology has the characteristics of fast heating and short frying time, but in the process of microwave frying, the uneven moisture content of the material often causes local overheating of the product, which is prone to problems such as product scorching and nutrient destruction

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