The invention belongs to the technical field of agricultural
product processing and provides an
infrared temperature-control
drying method adopting multi-mode ultrasonic pretreatment and used for carrots. The method comprises the steps as follows: fresh carrots in the same size are selected, the selected carrots are cleaned and the cleaned carrots are sliced, and multi-mode ultrasonic pretreatment and
infrared temperature-control
drying are conducted. The invention aims to overcome the defects that the
drying time is long,
energy consumption is high, the material
heating temperature is unstable, the quality is low and the like in the hot-
air drying or
infrared drying process. The novel infrared temperature-control drying technology is adopted, material microstructures such as
cell rapture, micro-channel formation and
cell swelling are changed through multi-mode ultrasonic pretreatment, compared with a method without ultrasonic pretreatment, the method has the advantages that the infrared temperature-control drying efficiency of carrots, the rehydration rate,
vitamin C and other quality of dried products are improved, and
energy consumption is reduced. The final
moisture content of dried carrot slices prepared with the method is controlled at 13% or below, the
moisture activity is lower, growth and
reproduction of microorganisms are not facilitated, and the dried carrot slices can be preserved for a long term.