Orange fruit powder drying method based on BIPD dryer

Abstract

The invention discloses an orange fruit powder drying method based on a BIPD dryer, which comprises the following steps: S1, peeling and slicing fresh fruits by a machine, and putting the peeled and sliced fresh fruits into a low-temperature energy-saving dryer in the BIPD to prepare dried orange slices; wherein a nine-section temperature and humidity formula process control technology is adopted, and drying parameters are adjusted in real time through a temperature and humidity sensor fuzzy control algorithm; and S2, extracting orange fruit powder from the dried orange slices through a physical separation technology. By adopting the technical scheme, the synergistic interaction of orange slice drying and fruit powder extraction is realized.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and in particular relates to a method for drying orange fruit powder based on a BIPD dryer. Background Art

[0002] As a high-value-added natural food ingredient, fresh orange fruit powder is experiencing growing market demand year by year. Traditional orange fruit powder processing typically uses high-temperature hot air drying or spray drying, but these processes can result in significant nutrient loss and coarse product particles. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide an orange powder drying method based on a BIPD dryer.

[0004] To achieve the above object, the present invention adopts the following technical solutions: A method for drying orange powder based on a BIPD dryer, comprising: Step S1: After the fresh fruit is peeled and sliced by a machine, it is placed in a BIPD medium-low temperature energy-saving dryer to produce dried orange slices; wherein, a 9-stage temperature and humidity formula process control technology is adopted, and the drying parameters are adjusted in real time through a fuzzy control algorithm of temperature and humidity sensors; Step S2: extracting orange powder from the dried orange slices through physical separation technology.

[0005] Preferably, the fresh fruits include: 80% ripe Ganzhou navel orange, 90% ripe Ganzhou navel orange, 80% ripe Zigui navel orange, 90% ripe Zigui navel orange, green-skin Hubei orange, and red-skin Hubei orange.

[0006] As a preferred method, the 9-stage temperature and humidity control process for the 80% mature Ganzhou navel orange is as follows: ① Preheating stage 1: temperature: 30℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 32°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 35℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ④ Dehydration stage 2: temperature: 37℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ⑤ Drying section 1: Temperature: 40℃, Humidity: 15%, Fan frequency: 40HZ, Heating band: 3-5Thz, Time: 1 hour; ⑥ Drying section 2: Temperature: 45℃, Humidity: 15%, Fan frequency: 40HZ, Heating band: 2-4Thz, Time: 1 hour; ⑦ Drying section 3: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

[0007] As a preferred method, the 9-stage temperature and humidity formula process control for the 90% mature Ganzhou navel orange is as follows: ① Preheating stage 1: temperature: 40℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 45℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 50℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ④ Dehydration stage 2: temperature: 55℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ⑤ Drying section 1: temperature: 60℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 65℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 70℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 50℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 40℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

[0008] As a preferred method, the 9-stage temperature and humidity formula process control for 80% mature Zigui navel oranges is as follows: ① Preheating stage 1: temperature: 32°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 34°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 36°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ④ Dehydration stage 2: temperature: 38℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ⑤ Drying section 1: temperature: 40℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 45°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

[0009] As a preferred method, the 9-stage temperature and humidity formula process control for 90% mature Zigui navel oranges is as follows: ① Preheating stage 1: temperature: 40℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 45℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 52°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ④ Dehydration stage 2: Temperature: 55℃ Humidity: 10% Fan frequency: 50HZ Heating band: 3-5Thz Time: 0.5 hours; ⑤ Drying section 1: temperature: 60℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 64°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 68°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 50℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 40℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

[0010] As a preferred method, the 9-stage temperature and humidity formula process control for green-skin Hubei oranges is as follows: ① Preheating stage 1: temperature: 30℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 32°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 35℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ④ Dehydration stage 2: temperature: 37°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ⑤ Drying section 1: temperature: 40℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 45°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

[0011] As a preferred method, the 9-stage temperature and humidity formula process control for red-skin Hubei oranges is as follows: ① Preheating stage 1: temperature: 40℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 0.6 hours; ② Preheating stage 2: temperature: 42°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 0.6 hours; ③ Dehydration stage 1: temperature: 45℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.6 hours; ④ Dehydration stage 2: temperature: 47°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.6 hours; ⑤ Drying section 1: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 0.6 hours; ⑥ Drying section 2: temperature: 55°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 0.6 hours; ⑦ Drying section 3: temperature: 60℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 0.6 hours; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 0.6 hours; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 0.6 hours.

[0012] The present invention combines low-temperature drying with physical separation technology to achieve synergistic effects in orange slice drying and fruit powder extraction. The present invention has the following technical effects: 1. Through 1-5THz band adjustable radiation heating technology, uniform heat field distribution and wavelength adaptive matching are achieved, improving energy utilization to more than 85%.

[0013] 2. Adopting 9-stage temperature and humidity formula process control technology, the drying parameters (temperature, humidity, wind speed, and wave band) are dynamically adjusted to adapt to the moisture content gradient and morphological characteristics of oranges and tangerines with different moisture contents; thus, the optimal process time is obtained, that is, a complete medium-low temperature energy-saving drying process.

[0014] 3. The drying method of the present invention has the advantages of high efficiency, environmental protection, energy saving, short time and low energy consumption. The time is between 6-9 hours depending on the variety, and the energy consumption is only 1 / 3 of the traditional hot air drying and 1 / 2 of the air dryer.

[0015] 4. The vitamin C retention rate of the processed orange fruit powder is ≥95%, and the types of aroma substances are ≥150 (close to 90% of fresh fruit); the shelf life is extended: the shelf life at room temperature under vacuum packaging is up to 3 years, without the need for preservatives; the fruit powder yield is increased to 25% (traditional process is only 15%), and the added value is increased by 3 times. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are merely embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying any creative work.

[0017] Figure 1This is a flow chart of an orange powder drying method based on a BIPD dryer according to an embodiment of the present invention. DETAILED DESCRIPTION

[0018] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0019] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0020] Example 1: like Figure 1 As shown, an embodiment of the present invention provides an orange powder drying method based on a BIPD dryer, comprising: Step S1: After the fresh fruit is peeled by a machine, it is sliced into 5-10 mm slices using a slicer and placed on a 40*60*5 cm stainless steel 304 tray. The slices are then placed in a BIPD medium-low temperature energy-saving dryer to produce dried orange slices. A 9-stage temperature and humidity formula process control technology is used, and the drying parameters (temperature, humidity, wind speed, and wind speed band) are adjusted in real time using a fuzzy control algorithm using temperature and humidity sensors. Step S2: extracting orange powder from the dried orange slices through physical separation technology.

[0021] As an implementation method of an embodiment of the present invention, in step S1, the fresh fruit includes: Ganzhou navel oranges that are 80% ripe and Ganzhou navel oranges that are 90% ripe.

[0022] 1) 80% ripe Ganzhou navel oranges: ① Preheating section 1: Temperature: 30℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ② Preheating section 2: Temperature: 32℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ③ Dehydration stage 1: Temperature: 35℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ④ Dehydration stage 2: Temperature: 37℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ⑤ Drying section 1: Temperature: 40℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ⑥ Drying section 2: Temperature: 45℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑦ Drying section 3: Temperature: 50℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑧Homogenizing section: Temperature: 40℃ Humidity: 30% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour; ⑨Cooling section: Temperature: 35℃ Humidity: 10% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour.

[0023] 2) 90% ripe Ganzhou navel oranges ① Preheating section 1: Temperature: 40℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ② Preheating section 2: Temperature: 45℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ③ Dehydration section 1: Temperature: 50℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.5 hours; ④ Dehydration section 2: Temperature: 55℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.5 hours; ⑤ Drying section 1: Temperature: 60℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ⑥ Drying section 2: Temperature: 65℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑦ Drying section 3: Temperature: 70℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑧Homogenizing stage: Temperature: 50℃ Humidity: 30% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour; ⑨Cooling section: Temperature: 40℃ Humidity: 10% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour.

[0024] Example 2: like Figure 1 As shown, an embodiment of the present invention provides an orange powder drying method based on a BIPD dryer, comprising: Step S1: After the fresh fruit is peeled by a machine, it is sliced into 5-10 mm slices using a slicer and placed on a 40*60*5 cm stainless steel 304 tray. The slices are then placed in a BIPD medium-low temperature energy-saving dryer to produce dried orange slices. A 9-stage temperature and humidity formula process control technology is used, and the drying parameters (temperature, humidity, wind speed, and wind speed band) are adjusted in real time using a fuzzy control algorithm using temperature and humidity sensors. Step S2: extracting orange powder from the dried orange slices through physical separation technology.

[0025] As an implementation manner of an embodiment of the present invention, in step S1, the fresh fruit includes 80% ripe Zigui navel oranges and 90% ripe Zigui navel oranges.

[0026] 1) 80% ripe Zigui navel oranges ① Preheating section 1: Temperature: 32℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ② Preheating section 2: Temperature: 34℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ③ Dehydration stage 1: Temperature: 36℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ④ Dehydration stage 2: Temperature: 38℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ⑤ Drying section 1: Temperature: 40℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ⑥ Drying section 2: Temperature: 45℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑦ Drying section 3: Temperature: 50℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑧Homogenizing section: Temperature: 40℃ Humidity: 30% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour; ⑨Cooling section: Temperature: 35℃ Humidity: 10% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour.

[0027] 2) 90% ripe Zigui navel oranges ① Preheating section 1: Temperature: 40℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ② Preheating section 2: Temperature: 45℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ③ Dehydration section 1: Temperature: 52℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.5 hours; ④ Dehydration section 2: Temperature: 55℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.5 hours; ⑤ Drying section 1: Temperature: 60℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ⑥ Drying section 2: Temperature: 64℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑦ Drying section 3: Temperature: 68℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑧Homogenizing stage: Temperature: 50℃ Humidity: 30% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour; ⑨Cooling section: Temperature: 40℃ Humidity: 10% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour.

[0028] Example 3: like Figure 1 As shown, an embodiment of the present invention provides an orange powder drying method based on a BIPD dryer, comprising: Step S1: After the fresh fruit is peeled by a machine, it is sliced into 5-10 mm slices using a slicer and placed on a 40*60*5 cm stainless steel 304 tray. The slices are then placed in a BIPD medium-low temperature energy-saving dryer to produce dried orange slices. A 9-stage temperature and humidity formula process control technology is used, and the drying parameters (temperature, humidity, wind speed, and wind speed band) are adjusted in real time using a fuzzy control algorithm using temperature and humidity sensors. Step S2: extracting orange powder from the dried orange slices through physical separation technology.

[0029] As an implementation method of an embodiment of the present invention, in step S1, the fresh fruit includes: green-skin Hubei oranges and red-skin Hubei oranges.

[0030] 1) Green-peeled Hubei oranges ① Preheating section 1: Temperature: 30℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ② Preheating section 2: Temperature: 32℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ③ Dehydration section 1: Temperature: 35℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.5 hours; ④ Dehydration stage 2: Temperature: 37℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.5 hours; ⑤ Drying section 1: Temperature: 40℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 1 hour; ⑥ Drying section 2: Temperature: 45℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑦ Drying section 3: Temperature: 50℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 1 hour; ⑧Homogenizing section: Temperature: 40℃ Humidity: 30% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour; ⑨Cooling section: Temperature: 35℃ Humidity: 10% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 1 hour.

[0031] 2) Red-skinned Hubei oranges ① Preheating section 1: Temperature: 40℃ Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 0.6 hours; ② Preheating section 2: Temperature: 42°C Humidity: 30% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 0.6 hours; ③ Dehydration section 1: Temperature: 45℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.6 hours; ④ Dehydration stage 2: Temperature: 47℃ Humidity: 10% Fan frequency: 50HZ Heating band (fuzzy control): 3-5Thz Time: 0.6 hours; ⑤ Drying section 1: Temperature: 50℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 3-5Thz Time: 0.6 hours; ⑥ Drying section 2: Temperature: 55℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 0.6 hours; ⑦ Drying section 3: Temperature: 60℃ Humidity: 15% Fan frequency: 40HZ Heating band (fuzzy control): 2-4Thz Time: 0.6 hours; ⑧Homogenizing section: Temperature: 40℃ Humidity: 30% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 0.6 hours; ⑨Cooling section: Temperature: 35℃ Humidity: 10% Fan frequency: 20HZ Heating band (fuzzy control): 1-3Thz Time: 0.6 hours.

[0032] As an implementation method of an embodiment of the present invention, step S2 includes: S21. Ultrafine grinding: Use a low-temperature grinder to crush the dried orange slices to a particle size of ≤50μm, retaining volatile aroma components.

[0033] S22, step-by-step screening: Primary separation: remove the residual peel crude fiber through a vibrating screen (100 mesh).

[0034] Secondary separation: Defiberization by vibrating screen (200 mesh). (Soluble content ≥ 98%, carotenoid retention ≥ 90%).

[0035] S23. Nano-encapsulation: Encapsulate hesperidin with β-cyclodextrin to improve water solubility and stability.

[0036] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for drying orange powder based on a BIPD dryer, characterized in that: include: Step S1: After the fresh fruit is peeled and sliced by a machine, it is placed in a BIPD medium-low temperature energy-saving dryer to produce dried orange slices; wherein, a 9-stage temperature and humidity formula process control technology is adopted, and the drying parameters are adjusted in real time through a fuzzy control algorithm of temperature and humidity sensors; Step S2: extracting orange powder from the dried orange slices through physical separation technology.

2. The orange powder drying method based on the BIPD dryer according to claim 1, characterized in that: Fresh fruits include: Eighty-mature Ganzhou navel oranges, ninety-mature Ganzhou navel oranges, eighty-mature Zigui navel oranges, ninety-mature Zigui navel oranges, green-skinned Hubei oranges, and red-skinned Hubei oranges.

3. The orange powder drying method based on the BIPD dryer according to claim 2, characterized in that: The 9-stage temperature and humidity control process for 80% ripe Ganzhou navel oranges is as follows: ① Preheating stage 1: temperature: 30℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 32°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 35℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ④ Dehydration stage 2: temperature: 37℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ⑤ Drying section 1: Temperature: 40℃, Humidity: 15%, Fan frequency: 40HZ, Heating band: 3-5Thz, Time: 1 hour; ⑥ Drying section 2: Temperature: 45℃, Humidity: 15%, Fan frequency: 40HZ, Heating band: 2-4Thz, Time: 1 hour; ⑦ Drying section 3: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

4. The orange powder drying method based on the BIPD dryer according to claim 1, characterized in that: The 9-stage temperature and humidity control process for 90% ripe Ganzhou navel oranges is as follows: ① Preheating stage 1: temperature: 40℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 45℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 50℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ④ Dehydration stage 2: temperature: 55℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ⑤ Drying section 1: temperature: 60℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 65℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 70℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 50℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 40℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

5. The orange powder drying method based on the BIPD dryer according to claim 1, characterized in that: The 9-stage temperature and humidity control process for 80%-ripe Zigui navel oranges is as follows: ① Preheating stage 1: temperature: 32°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 34°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 36°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ④ Dehydration stage 2: temperature: 38℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 1 hour; ⑤ Drying section 1: temperature: 40℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 45°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

6. The method for drying orange powder based on a BIPD dryer according to claim 1, characterized in that: The 9-stage temperature and humidity control process for 90%-ripe Zigui navel oranges is as follows: ① Preheating stage 1: temperature: 40℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 45℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 52°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ④ Dehydration stage 2: Temperature: 55℃ Humidity: 10% Fan frequency: 50HZ Heating band: 3-5Thz Time: 0.5 hours; ⑤ Drying section 1: temperature: 60℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 64°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 68°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 50℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 40℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

7. The method for drying orange powder based on a BIPD dryer according to claim 1, characterized in that: The 9-stage temperature and humidity formula process control for green-peeled Hubei oranges is as follows: ① Preheating stage 1: temperature: 30℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ② Preheating stage 2: temperature: 32°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ③ Dehydration stage 1: temperature: 35℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ④ Dehydration stage 2: temperature: 37°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.5 hours; ⑤ Drying section 1: temperature: 40℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 1 hour; ⑥ Drying section 2: temperature: 45°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑦ Drying section 3: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 1 hour; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 1 hour.

8. The method for drying orange powder based on a BIPD dryer according to claim 1, characterized in that: The 9-stage temperature and humidity formula process control for red-skin Hubei oranges is as follows: ① Preheating stage 1: temperature: 40℃, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 0.6 hours; ② Preheating stage 2: temperature: 42°C, humidity: 30%, fan frequency: 40HZ, heating band: 3-5Thz, time: 0.6 hours; ③ Dehydration stage 1: temperature: 45℃, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.6 hours; ④ Dehydration stage 2: temperature: 47°C, humidity: 10%, fan frequency: 50HZ, heating band: 3-5Thz, time: 0.6 hours; ⑤ Drying section 1: temperature: 50℃, humidity: 15%, fan frequency: 40HZ, heating band: 3-5Thz, time: 0.6 hours; ⑥ Drying section 2: temperature: 55°C, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 0.6 hours; ⑦ Drying section 3: temperature: 60℃, humidity: 15%, fan frequency: 40HZ, heating band: 2-4Thz, time: 0.6 hours; ⑧Homogenization stage: temperature: 40℃, humidity: 30%, fan frequency: 20HZ, heating band: 1-3Thz, time: 0.6 hours; ⑨Cooling section: temperature: 35℃, humidity: 10%, fan frequency: 20HZ, heating band: 1-3Thz, time: 0.6 hours.

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