9 results about "Osmotic dehydration" patented technology

The application discloses a 3D printing method of a citrus sac non-homogeneous distribution tea snack, and comprises the following steps: first, preparing a protein polysaccharide gel with thermal reversibility to facilitate the mixing and uniform dispersion of non-homogeneous materials; based on the thermal reversibility of polysaccharide, a recyclable protein polysaccharide 3D edible ink is developed; second, through high-speed homogenization or ultrasonic vacuum-assisted immersion of ascorbic acid and tea polyphenol, the citrus sac is subjected to osmotic dehydration treatment, and the size of the citrus sac particles is reduced, and the 3D printing characteristics are improved. Through ultrasonic vacuum-assisted immersion of ascorbic acid and tea polyphenol, the citrus sac not only increases the taste of a mouthful of juice of the tea snack with non-homogeneous distribution of citrus sacs, but also improves the nutritional characteristics of the non-homogeneous printing product containing citrus sacs. In the application, different treatment methods are selected for different size types of citrus sac particles, and the non-homogeneous 3D printing is carried out by matching appropriate printing parameters, so that the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the non-homogeneous distribution of the

The utility model provides a fruit and vegetable osmotic dehydration pretreatment device which comprises a feeding frame and a treatment frame, the inner wall of the side end of a driving rod is provided and connected with a conveying belt, the inner wall of the side end of a driving rod is provided and connected with a rotating frame, and the inner wall of the side end of a fixed frame is provided and connected with a screen. And a small vibrator is mounted and connected to the inner wall of the side end of the rotating frame, a feeding guide plate is mounted and connected to the inner wall of the right end of the feeding frame, and an impurity collecting bin is mounted and connected to the inner wall of the left end of the feeding frame. According to the fruit and vegetable osmotic dehydration pretreatment device provided by the utility model, the arranged rotating frame is matched with the small-sized vibrator for use, so that impurities on the surfaces of fruits and vegetables can be preliminarily cleaned, the phenomenon of pipeline blockage caused by the impurities in the treatment process is prevented, and meanwhile, through the automatically controlled rotating frame, the fruit and vegetable osmotic dehydration pretreatment device is convenient to operate. Pretreated fruits and vegetables can be conveniently turned over and added, so that unsmooth feeding is reduced.

The present application relates to a method for improving the thawing quality of quick-frozen fresh-cut potatoes, and belongs to the technical field of fruit and vegetable freezing processing. The main steps of the present application include: raw material selection; pretreatment; preparation of a composite osmotic dehydration color protection agent; variable-temperature negative pressure ultrasonic assisted enzyme inactivation; gradient magnetic field assisted quick freezing; packaging; frozen storage; pulse electric field assisted high-humidity low-temperature anaerobic thawing. The present application realizes effective preservation of the quality of quick-frozen fresh-cut potatoes after thawing by innovatively adopting vacuum ultrasonic assisted low-temperature enzyme inactivation, gradient magnetic field assisted quick freezing and pulse electric field assisted high-humidity low-temperature anaerobic thawing, so that the hardness of the thawed frozen fresh-cut potatoes is increased by more than 10%, the browning is reduced by more than 10%, and the juice loss rate is controlled within 11%.

This invention belongs to the field of solid waste treatment and resource utilization technology, and discloses a surfactant elution and biochar synergistic electro-osmotic dewatering process for oily sludge and its application. Addressing the problems of high water content (>96%), strong insulation due to oil film coating, and difficulties in conventional dewatering of oily sludge, this invention adopts a coupled route of "liquid phase modification - mechanical pre-dewatering - electro-osmotic deep drying". First, surfactants are used to remove the oil film on the surface of sludge particles; then, biochar is added to construct a rigid conductive framework, and the water content is reduced to 80%~85% to form a sludge cake through flocculation and mechanical pressure filtration; finally, deep dewatering is carried out under the synergistic effect of electric field and mechanical pressure. This invention uses biochar to solve the problems of high resistance and high energy consumption of oily sludge, while combining Joule heating effect to assist in viscosity reduction. The water content of the treated sludge can be reduced to below 60%, and some oil is recovered during dewatering. It features high treatment efficiency, low energy consumption, long electrode life, and high resource utilization.

The utility model relates to the technical field of chemical equipment, in particular to an electronic-grade NMP (N-Methyl Pyrrolidone) dehydration device based on a molecular sieve membrane, which comprises a dehydration tank, a dehydration component is arranged in the dehydration tank, a feed port, a discharge port and a waste port are respectively arranged on the dehydration tank, and the feed port and the discharge port are respectively matched with an inlet end and an outlet end of the dehydration component; the dehydration assembly comprises a molecular sieve permeation tube, and a heat preservation sleeve sleeves the outer side of the molecular sieve permeation tube; a negative pressure cavity is formed in the heat preservation sleeve and connected to the waste opening through a negative pressure pipeline. The vacuum unit is matched with the molecular sieve permeation tube, and a negative pressure environment is formed outside the molecular sieve permeation tube, so that the permeation efficiency is improved; three dehydration tanks which are connected in sequence are arranged, a superheater and a heat supplementing device are sequentially arranged in front of the dehydration tanks, the temperature of raw materials in the osmotic dehydration process is kept, and finally electronic-grade NMP with the water content smaller than 200 PPM is produced.

The invention specifically discloses a dried perfume lemon slice and a preparation method thereof, and relates to the technical field of food processing, the preparation method of the dried perfume lemon slice comprises the following steps: selecting perfume lemon, cleaning and slicing, and carrying out color protection and hardening treatment on the cut perfume lemon slice; putting the lemon slices into a penetrating fluid for osmotic dehydration to obtain dehydrated perfume lemon slices; putting the dehydrated perfume lemon slices into a freezing appliance, and freezing for 40-60 minutes; the dehydrated perfume lemon slices are taken out and subjected to continuous multi-stage drying, the drying temperature is set to be 110-120 DEG C and the drying time is 80-85 minutes during first-stage drying, the drying temperature is set to be 85-95 DEG C and the drying time is 65-70 minutes during second-stage drying, the drying temperature is set to be 65-70 DEG C and the drying time is 30-35 minutes during third-stage drying, and the dried perfume lemon slices are obtained. According to the manufacturing method of the dry lemon slices for perfume disclosed by the embodiment of the invention, the obtained product is good in quality and high in percent of pass.

The invention discloses a method for purifying and refining a chili extract, and belongs to the technical field of deep processing of food additives, and the process comprises the following steps: in the first stage, heating chili paste to 55 DEG C, activating the activity of a compound enzyme, softening cell walls, and multiplying the enzymolysis efficiency in combination with an ultrasonic pulse cavitation effect; in the fourth stage, the enzymolysis chili paste is heated to 55 DEG C again and then mixed with saline water of 50 DEG C, a heat convection strengthening system is constructed through the temperature difference of 5 DEG C, diffusion of capsaicin is accelerated, the osmotic dehydration effect of the saline water is activated, and efficient stripping and oil drop coalescence of an emulsion layer are achieved synchronously through stepped stirring and ultrasonic coupling; the extraction rate of capsaicin is increased by 30% or above, the crude oil impurity separation amount reaches 90% or above, and efficient, high-purity and low-cost collaborative optimization is achieved.

A kind of fresh berry centrifugal strengthening penetration vacuum freeze-drying method relates to a kind of fresh berry vacuum freeze-drying method. To solve the problem of low water removal efficiency, high energy consumption, easy to collapse, poor quality of freeze-dried product of fresh berry vacuum freeze-drying method. Method: the fresh berry is quick frozen, and the quick frozen berry is placed in multi-element high-efficiency penetration liquid for centrifugal auxiliary strengthening penetration dehydration;Finally, vacuum freeze-drying is carried out. The temperature control of the present application in the drying process of berry is lower, and the pretreatment method before vacuum freeze-drying is less damaged to the microstructure of berry, so that the dried berry product can keep the original cell skeleton and morphology, effectively reduce the bound water content of berry, save the time of vacuum freeze-drying, thereby save energy consumption, improve the glass transition temperature of berry, improve the drying efficiency, avoid the product collapse, product porous loose, with good taste, long shelf life.

This invention belongs to the field of fruit and vegetable dehydration processing technology, and specifically relates to a pretreatment method for inhibiting browning in ginger slices dried by catalytic infrared drying. In this invention, before catalytic infrared drying of ginger slices, a pretreatment method involving salt soaking and osmotic dehydration or ultrasonic-assisted salt soaking and osmotic dehydration is used. This significantly shortens the catalytic infrared drying time and reduces energy consumption during the drying process. Specifically, the total energy consumption of the 10% UOD group is reduced by 21.41% compared to direct catalytic infrared drying, and the drying time is shortened by 40 min. Furthermore, in terms of quality, the pretreatment effectively inhibits browning and shrinkage of ginger slices during the drying process. The 10% UOD group exhibits the least color change (ΔE=17.11), the highest rehydration ratio (4.66 g / g), moderate hardness, and significantly improved appearance and texture, thus significantly enhancing the appearance quality of the catalytic infrared dried ginger product.