Irradiation pretreatment process for producing dry fruits and vegetalbe

A technology of pretreatment and drying of fruits and vegetables, which is applied in food preparation, food preservation, food science, etc., can solve the problems of poor rehydration, uneven water loss, and destruction of nutritional components of dried products, achieving small physical and chemical denaturation and maintaining original Characteristic, good drying effect

Inactive Publication Date: 2003-11-05
ZHEJIANG UNIV
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In addition to long drying time, low drying efficiency and high energy consumption, the hot air drying of fruits and vegetables also has the disadvantages of thermal denaturation, nutrient destruction, distortion, difficulty in water loss or uneven water loss, and appearance quality. Phenomena such as poor rehydration and poor rehydration of dried products directly affect the competitiveness of my country's hot air-dried fruit and vegetable products in the international market

Method used

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  • Irradiation pretreatment process for producing dry fruits and vegetalbe
  • Irradiation pretreatment process for producing dry fruits and vegetalbe

Examples

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example 1

[0017] The present invention will be described in detail below in conjunction with specific examples. Example 1: Take potatoes as an example

[0018] Pick potatoes, remove damaged and diseased ones, make sure they are similar in size, clean them, drain them, seal them with plastic film, and then irradiate them. The irradiation dose is 4KGy evenly cut. The total irradiation time is 2 hours. After 1 hour of irradiation, the carton is rotated 180°, and then irradiated for 1 hour. After irradiating, all sheets were 4mm thick, but they were dried by hot air, the temperature of the hot air was 65°C, and the speed of the hot air was 1m / s. In this way, dried potatoes with the best appearance quality can be obtained.

[0019] See the influence of different radiation doses on the drying rate and the appearance quality of dried products figure 1 (The appearance quality is quantified by color and surface shape, the best score is 40).

[0020] See the temperature change of potatoes during the...

example 2

[0021] See Table 1 for the optimized parameter combinations for potato chips drying. Tests have shown that for the appearance quality of dried potato chips, it is better to take the irradiation dose as the medium, the hot air temperature as the medium, and the slice thickness as the medium (4KGy, 65℃, 4mm); for the drying rate, the irradiation dose is taken as It is better when the hot air temperature is high and the slice thickness is thin (10KGy, 70℃, 2.6mm); for the rehydration ratio of dry products, the irradiation dose is low, the hot air temperature is high, and the slice thickness is thin (2KGy). , 70℃, 2.6mm). Example 2: Take Apple as an example

[0022] The apples are selected, the damaged and diseased ones are removed, and the sizes are the same. They are cleaned, drained and sealed with plastic film, and then irradiated. The irradiation dose is 3KGy. The total irradiation time is 2 hours. After 1 hour of irradiation, the carton is rotated 180°, and then irradiated for 1...

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Abstract

The producing process of dry fruit and vegetable product includes the following steps: sorting, washing and draining fruit and vegetable, sealing with plastic film and packing in paper box; irradiation with Co-60 ray of dosage 1-10 KGy for 2 hr; slicing, drying with hot blast at 60-70 deg.c temperature and 1 m / s blast speed within 1 hr after irradiation. The process of the present invention can sterilize, killing insects, prevent rot and mildew and has the features of fast speed, low power consumption and high dry product quality.

Description

Technical field [0001] The invention relates to a method for drying fruits and vegetables. Background technique [0002] In addition to long drying time, low drying efficiency and high energy consumption, hot air drying of fruits and vegetables also has heat denaturation, nutrient damage, distortion, difficulty in or uneven water loss, and appearance quality during long-term drying of fruits and vegetables. Poor, poor rehydration of dried products, etc., directly affect the competitiveness of my country’s hot-air-dried fruits and vegetables in the international market. Summary of the invention [0003] The purpose of the present invention is to provide a method for irradiating pretreatment of fruits and vegetables to dry, so as to accelerate the speed of hot air drying of fruits and vegetables and improve the quality of dried products. [0004] The radiation pretreatment method for drying fruits and vegetables of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/40A23L19/00
Inventor 王俊
Owner ZHEJIANG UNIV
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