Combined drying unit for continuous vacuum frying and frying drying method

Abstract

The invention discloses a combined drying unit for continuous vacuum frying. The combined drying unit comprises a feeding device, a vacuum frying device, an oil filtering and circulating heating system, a water filtering and heating circulating system, a material lifting device, a vacuum vertical deoiling device, a vacuum microwave drying device, a vacuum far infrared drying device and a vacuum control system, wherein the discharging end of the feeding device sequentially communicates with the vacuum frying device, the material lifting device, the vacuum vertical deoiling device, the vacuum microwave drying device and the vacuum far infrared drying device through the vacuum frying device, and the oil filtering and circulating heating system communicates with the vacuum frying device, the material lifting device and the vacuum vertical deoiling device through oil ducts respectively. Through continuous vacuum frying combined drying, fruit and vegetable crisp chips can be in vacuum all the time from the frying procedure, so that the processing temperature can be reduced, and the defect that in intermittent operation, the oil on the surfaces of products is influenced by the atmosphericpressure, the internal suction phenomenon occurs and the deoiling difficulty is increased can be overcome.

Description

technical field [0001] The invention belongs to the field of food processing equipment, and in particular relates to deoiling and drying technology, in particular to a combined drying unit for continuous vacuum frying and a frying and drying method. Background technique [0002] The fried fruit and vegetable chips currently on the market are mainly produced by vacuum frying technology. The process is to directly fry the fruit and vegetable chips until they are crispy and dry, and then deoiled. The oil content of the produced products is at a relatively high level, generally 20%-35% %, can not meet the market's growing demand for food health. There are still some disadvantages in the existing fruit and vegetable crisp frying equipment: for example, in the process of process setting, the temperature, pressure and conversion time of each process jointly affect the product quality, the total processing time and energy consumption. At the same time, in the microwave vacuum Durin...

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Problems solved by technology

[0002] The fried fruit and vegetable chips currently on the market are mainly produced by vacuum frying technology. The process is to directly fry the fruit and vegetable chips until they are crispy and dry, and then deoiled. The oil content of the produced products is at a relatively high level, generally 20%-35% %, which cannot meet the growing market demand for food health

There are still some disadvantages in the existing fruit and vegetable crisp frying equipment: for example, in the process of process setting, the temperature, pressure and conversion time of each process jointly affect the product quality, the total processing time and energy consumption. At the same time, in the microwave vacuum During the drying process, due to the uneven microwave radiation and the dynamic change of the dielectric loss factor under vacuum, it is difficult to achieve uniform drying of the product

Another example is a Chinese patent No. 201410343470.8, the patent name is a fully automatic continuous vacuum frying and deoiling machine, which is equipped with an upper frying cabin, a lower frying cabin, a ram-type inlet and outlet sealing device, and a centrifugal deoiler. device, vacuum system, oil filtering device, cleaning system and frying upper cabin booster device, the device has simple structure, low manufacturing cost, convenient compaction and maintenance, and wide applicability, but it has the following disadvantages: (1), The capacity of the quantitative discharge device at the discharge end of the frying chamber is too small, and the centrifugal deoiler generally takes about 2 minutes to deoil. The quantitative discharge device cannot accommodate the continuous input of materials from the frying chamber during the sealed operation of the centrifugal deoiler (2), there is no device to prevent material jamming, (3), any change in the frying cabin and the deoiling cabin will affect the processing environment of the whole set of equipment such as air pressure changes, so the equipment is continuously used in mass production. The feasibility of operation is not high; (4), the fried fruit and vegetable chips are discharged from the vacuum fryer and enter the normal pressure environment from the low-pressure environment. The fruit and vegetable chips are subjected to atmospheric pressure, and the oil penetrates into the deeper internal structure, increasing The difficulty of further deoiling of other equipment

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