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Hot air drying preservation method for myrtle fruits

A technology of hot air drying and myrtle fruit, which is applied in the direction of dehydration preservation of fruits/vegetables, complex mathematical operations, design optimization/simulation, etc., which can solve problems such as difficult storage and short ripening time, so as to save energy and ensure product quality The effect of quality and guaranteed drying rate

Pending Publication Date: 2021-06-18
HEZHOU UNIV
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AI Technical Summary

Problems solved by technology

However, myrtle fruit matures for a short time each year, and myrtle fruit is a berry type, so it is not easy to preserve

Method used

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  • Hot air drying preservation method for myrtle fruits
  • Hot air drying preservation method for myrtle fruits
  • Hot air drying preservation method for myrtle fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0008] Drawing of the drying characteristic curve: Weigh 500g of fresh myrtle fruit, spread it evenly on the metal grid, with a stacking thickness of about 3cm, and place it in an electric blast drying oven for hot air drying. Take out and weigh every 15 minutes and record the weight value until the weight does not change for 3 consecutive weighings, which is the end of drying. The drying temperature was set to 60°C, 80°C and 100°C respectively, each temperature was done 3 times, and the average value was taken. Then the relationship between the moisture content of the myrtle fruit and the drying time was plotted into a drying characteristic curve.

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Abstract

The invention discloses a preservation method for myrtle fruits. A hot air drying method is adopted to dry fresh myrtle fruits. The myrtle fruits have no obvious constant rate period during hot air drying at more than 80 DEG C, and the lower drying temperature, the longer drying time is needed. a hot air drying mathematical model of the fresh myrtle fruits is established by adopting the form of least squares polynomial, and the correlation of the model can reach more than 0.999. The predicting value of the model is highly identical with an experimental value, so that the model has high reliability. Through comparison of drying products and energy consumption under different temperatures, the optimal drying temperature is 80 DEG C. The method adopted to preserve the myrtle fruits can guarantee product quality while guaranteeing drying rate, and can also achieve the purpose of saving energy consumption.

Description

technical field [0001] The invention relates to a method for preserving fresh myrtle fruit, in particular to a method for hot-air drying and preserving which not only guarantees the drying rate but also ensures the product quality and saves energy consumption. Background technique [0002] Myrtle, also known as Gangren and Shanren, is a small perennial evergreen shrub belonging to Myrtle. The fruit is cup-shaped, purple-red when ripe, and sweet and edible. It is more distributed in Hainan, Guangdong, Guangxi, and Taiwan, and it also grows in southern Fujian and southeastern Yunnan. Myrtle fruit is rich in nutrients, and it contains flavonoid glycosides, phenols, amino acids, organic acids, sugars, etc. Traditional Chinese medicine believes that myrtle fruit tastes pure and sweet, and is better for nourishing blood. It can be used to treat blood deficiency (anemia), weakness, and neurasthenia after illness; Excessive and functional uterine bleeding have good curative effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02G06F30/20G06F17/11
CPCA23B7/02G06F17/11Y02P60/85
Inventor 毛献萍黄志强高志明
Owner HEZHOU UNIV
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