Method for determining conditions meeting glass-state storage for fruit-vegetable dried product or fried chip

A glassy, ​​dried fruit and vegetable technology, applied in the fields of fruit/vegetable preservation through dehydration, food preparation, food science, etc., can solve the problems of lack of in-depth and systematic research, and achieve the effect of wide adaptability and accuracy

Inactive Publication Date: 2005-10-05
JIANGNAN UNIV
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The technical effect of this patented innovation is its ability to combine different methods together by utilizing specific parameters such as water activity versus glass transition temperatures instead of just relying on either one alone. These techniques help identify factors affecting how well stored items are safe when kept underwater like moisture levels or pH level changes due to shipping time between harvest periods.

Problems solved by technology

This patented technology describes how important factors like oxygen concentration and moistenness control the quality and shelf life of frozen items stored under specific environmental parameters. However, it has been found through experiments conducted on different types of freshly cut produce compared to those kept outdoors over time due to changes caused by external influences such as sunlight exposures. Therefore, researchers aimed towards developing methods to accurately determine these variables while maintaining their effectiveness even if exposed to varying levels of moisters.

Method used

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  • Method for determining conditions meeting glass-state storage for fruit-vegetable dried product or fried chip
  • Method for determining conditions meeting glass-state storage for fruit-vegetable dried product or fried chip
  • Method for determining conditions meeting glass-state storage for fruit-vegetable dried product or fried chip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Determination of critical water activity of vacuum fried carrot chips

[0024]Carrot crisps (moisture content about 2.60%, oil content about 28.32%) after grinding, take about 2g respectively and place them in pre-constant weight sample bottles. In the inner chamber of the dish, the outer chamber of the Conway dish is pre-placed with different saturated salt solutions to produce different water activities. After sealing, it is placed in a thermostat with a set temperature to make the water balance, and the water content is measured as the equilibrium water content. , and its specific measured values ​​are shown in Table 1.

[0025] water activity

[0026] The GAB model was used to simulate the above test points, and the isothermal moisture absorption curve reflecting the relationship between its water content and water activity was obtained ( figure 1 ). Weigh a small amount of samples (10-20mg) with different water activities, put them in the ...

Embodiment 2

[0029] Embodiment 2: Determination of critical water activity of vacuum fried crispy green beans

[0030] After the crisp green beans (moisture content about 2.87%, oil content about 25.43%) are ground, take about 2g respectively and place them in pre-constant weight sample bottles. After weighing, put them in certain temperature and relative humidity (ERH) Kang In the inner chamber of the dish, make the water balance. The outer chamber of the Conway dish is pre-placed with different saturated salt solutions to produce different equilibrium relative temperatures. After sealing, it is placed in a constant temperature box with a set temperature to make the moisture balance. The moisture content is measured as the equilibrium moisture content, and the GAB model is used for The above test points were simulated to obtain the isothermal moisture absorption curve reflecting the relationship between the water content and the water activity. Weigh a small amount of samples (10-20mg) w...

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Abstract

The present invention relates to a method for defining that dried fruit and vegetable products or deep-fried crisps whether reaching to the glass state storage condition. Said method includes: under the condition of different temperature and moisture activity measuring moisture absorption equilibrium humidity ratio of dried fruit and vegetable products or deep-fried crisp so as to obtain isothermal moisture absorption curve; the measuring glass state conversion temperature of dried fruit and vegetable products or deep-fried crisps with different water contents, making hoth them implement complementation and application so as to obtain their critical moisture activity which reaches to glass state storage temperature condition. Said invention can ensure storage quality and stability of dried fruit and vegetable products or deep-fried crisps.

Description

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Claims

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Application Information

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Owner JIANGNAN UNIV
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