CN103948150A - Fruit and vegetable intermittent drying and dewatering method - Google Patents
Fruit and vegetable intermittent drying and dewatering method Download PDFInfo
- Publication number
- CN103948150A CN103948150A CN201410158893.2A CN201410158893A CN103948150A CN 103948150 A CN103948150 A CN 103948150A CN 201410158893 A CN201410158893 A CN 201410158893A CN 103948150 A CN103948150 A CN 103948150A
- Authority
- CN
- China
- Prior art keywords
- drying
- vegetables
- fruits
- microwave
- sterilization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the field of fruit and vegetable processing, in particular to a fruit and vegetable intermittent drying and dewatering method. According to the method, fruits and vegetables with the initial water content being about 80 percent are subjected to screening, cleaning and slicing, and then, after conventional drying, the water content reaches about 30 percent; then, microwave drying sterilization equipment is used for primary sterilization, and the drying is carried out until the water content of the fruits and vegetables is about 20 percent; finally, the vacuum degree in the microwave sterilization drying equipment is regulated to 0.06MPa, the microwave power is 1000W, in the state, the micro drying sterilization equipment is closed when the heating is carried out for 2 minutes every time, the heat supply is stopped for 1 minute, then, the heating is carried out for 2 minutes, and the process is circulated until the fruits and vegetables are dried to the wet base water content being about 16 percent. The fruit and vegetable intermittent drying and dewatering method has the advantages that the intermitted drying mode is adopted for drying the fruits and vegetables, the coking during the fruit and vegetable drying is avoided, the dewatering rate of the fruits and vegetables is improved, and meanwhile, the water content of the fruits and vegetables is also reduced.
Description
Technical field
The present invention relates to garden stuff processing field, be specifically related to a kind of fruits and vegetables intermittent drying dewatering.
Background technology
Therefore easily the water content of fresh vegetables is high, and more than 90%, wherein free water accounts for major part mostly, be infected by microbes, again because fresh vegetable volume is large, organize crisp, so give storage and transport and bring certain difficulty.Through the vegetables processed goods of dehydration, water content is low, can effectively suppress microbial activities and organize the activity of endoenzyme, has therefore extended storage life, has dwindled again volume, has alleviated weight, convenient storing.Process through dewatering vegetable is exactly the drying processes of vegetables.Drying method is more, different by the method for the source of utilized heat energy and processing, can divide artificial drying and naturally drying.
In artificial drying, mostly adopt microwave drying disinfection equipment, mostly adopt the mode of continuous drying to carry out drying and dehydrating to fruits and vegetables, although continuous drying dehydration can be dewatered to fruits and vegetables fast, it is expanded that but the product obtaining starts after dry 3 times, expanded more serious after dry 5 times, and have part coking, dry 9 serious coking afterwards, therefore for the defect of continuous drying dehydration, need a kind of method that can effectively avoid fruits and vegetables coking of exploitation.
Summary of the invention
The object of the invention is the defect for above-mentioned prior art, a kind of fruits and vegetables intermittent drying dewatering is provided, the coking that it can effectively avoid fruit and vegetable dryness, has improved the dehydration rate of fruits and vegetables to a certain extent, has reduced the water content of fruits and vegetables simultaneously.
Object of the present invention can be achieved through the following technical solutions:
A fruits and vegetables intermittent drying dewatering, is characterized in that: comprise the following steps:
(1) pretreatment: fruit, vegetables by first water content in 80% left and right, after screening, cleaning, section, after conventional drying, moisture reaches 30% left and right;
(2) microwave drying sterilization: adopt microwave drying disinfection equipment to carry out first sterilization, during first sterilization, the vacuum in microwave drying sterilization stove is 0.05MPa ~ 0.06MPa, and microwave power is 800W ~ 1200W, be dried to the moisture of fruits and vegetables when 20% left and right, carry out intermittently drying;
(3) intermittently drying: the vacuum in microwave disinfection drying equipment is adjusted to 0.06MPa, microwave power is 1000W, under this state, every heating 2min just closes micro-drying sterilizing equipment and stops heat supply 1min, heat again afterwards 2min, this process that circulates is 16% left and right until be dried to moisture wet basis rate.By intermittently drying, the coking while effectively having avoided fruit and vegetable dryness, the dehydration rate that the while has also been improved fruits and vegetables, has reduced the water content after fruit and vegetable dryness.
As a further improvement on the present invention, step described in it is also introduced infrared imaging method in (2), accurately obtains rapidly temperature and the moisture distribution information of material, and takes corresponding control measure.
As a further improvement on the present invention, the optimal vacuum pressure in step described in it (2) in microwave drying sterilization stove is 0.06MPa, and best microwave power is 1000W.
As a further improvement on the present invention, described in it, the cycle-index in step (3) is 12 times.
The present invention is by adopting the mode of intermittently drying to be dried fruits and vegetables, and the coking while effectively having avoided fruit and vegetable dryness has not only improved the dehydration rate of fruits and vegetables, has also reduced the water content of fruits and vegetables simultaneously.
Accompanying drawing explanation
Fig. 1 is experimental data comparison diagram of the present invention.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail:
Embodiment 1: lotus seeds are drying
Choosing lotus seeds thickness is 25mm, quality is 500g, be cut into the section shape of formed objects, then the lotus seeds of section shape are carried out to pretreatment, make its water content reach 30% left and right, then the lotus seeds of water content 30% left and right are put into microwave drying sterilization stove, vacuum in microwave drying sterilization stove is 0.06MPa, microwave power is 1000W, carries out preliminary sterilization, and then two experimental group are set:
Experimental group 1:
Pretreatment being put into microwave drying sterilization stove with the preliminary good lotus seeds of sterilization and carry out continous way sterilization, carry out 12 these sterilizations, is 16% left and right until be dried to moisture wet basis rate, and the data of each gained as shown in Figure 1.
Experimental group 2:
Pretreatment is put into microwave drying sterilization stove with the preliminary good lotus seeds of sterilization and carry out intermittently drying, vacuum in microwave disinfection drying equipment is adjusted to 0.06MPa, microwave power is 1000W, under this state, every heating 2min just closes micro-drying sterilizing equipment and stops heat supply 1min, heats afterwards 2min again, and this process circulates, until be dried to moisture wet basis rate, be 16% left and right, the data of each gained as shown in Figure 1.
By contrast experiment, organize 1 and experimental group 2, adopt product that continuous drying mode obtains to start after dry 3 times expanded, expanded more serious after dry 5 times, and have part coking, dry 9 serious coking afterwards, stop experiment.Adopt classification intermittent drying to only have after dry 12 times expanded on a small quantity, and really base dehydration rate reaches 50.8%, water content is about 16%.So the more common constant temperature continuous drying of classification intermittent drying, in rate of drying, all has a distinct increment on drying effect.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technology people of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. a fruits and vegetables intermittent drying dewatering, is characterized in that: comprise the following steps:
(1) pretreatment: fruit, vegetables by first water content in 80% left and right, after screening, cleaning, section, after conventional drying, moisture reaches 30% left and right;
(2) microwave drying sterilization: adopt microwave drying disinfection equipment to carry out first sterilization, during first sterilization, the vacuum in microwave drying sterilization stove is 0.05MPa ~ 0.06MPa, and microwave power is 800W ~ 1200W, be dried to the moisture of fruits and vegetables when 20% left and right, be dried step by step;
(3) dry step by step: the vacuum in microwave disinfection drying equipment is adjusted to 0.06MPa, microwave power is 1000W, under this state, every heating 2min just closes micro-drying sterilizing equipment and stops heat supply 1min, heat again afterwards 2min, this process that circulates is 16% left and right until be dried to moisture wet basis rate.
2. a kind of fruits and vegetables intermittent drying dewatering according to claim 1, is characterized in that: described step is also introduced infrared imaging method in (2), accurately obtains rapidly temperature and the moisture distribution information of material, and takes corresponding control measure.
3. a kind of fruits and vegetables intermittent drying dewatering according to claim 1, is characterized in that: the optimal vacuum pressure in described step (2) in microwave drying sterilization stove is 0.06MPa, and best microwave power is 1000W.
4. a kind of fruits and vegetables intermittent drying dewatering according to claim 1, is characterized in that: the cycle-index in described step (3) is 12 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410158893.2A CN103948150A (en) | 2014-04-19 | 2014-04-19 | Fruit and vegetable intermittent drying and dewatering method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410158893.2A CN103948150A (en) | 2014-04-19 | 2014-04-19 | Fruit and vegetable intermittent drying and dewatering method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103948150A true CN103948150A (en) | 2014-07-30 |
Family
ID=51325619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410158893.2A Pending CN103948150A (en) | 2014-04-19 | 2014-04-19 | Fruit and vegetable intermittent drying and dewatering method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948150A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106613323A (en) * | 2016-11-16 | 2017-05-10 | 贺州学院 | Sterilization method of edible fungus stick |
| CN107960842A (en) * | 2016-10-20 | 2018-04-27 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2410911C1 (en) * | 2009-11-10 | 2011-02-10 | Олег Иванович Квасенков | Method for production of sweet cherry compote |
| CN102511542A (en) * | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| CN103349236A (en) * | 2013-06-20 | 2013-10-16 | 天津市华荣气动液压成套设备有限公司 | Microwave drying and disinfection method for fruits and vegetables |
| CN103504448A (en) * | 2013-10-23 | 2014-01-15 | 四川银谷玫瑰科技有限公司 | Comprehensive method for drying rosebuds through microwave vacuum and heated air circulation |
| CN103519100A (en) * | 2013-10-24 | 2014-01-22 | 重庆市南川生物技术研究院 | Artocarpus nanchuanensis S.S. Chang dried fruit and its making process |
-
2014
- 2014-04-19 CN CN201410158893.2A patent/CN103948150A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2410911C1 (en) * | 2009-11-10 | 2011-02-10 | Олег Иванович Квасенков | Method for production of sweet cherry compote |
| CN102511542A (en) * | 2011-12-07 | 2012-06-27 | 河南科技大学 | Microwave vacuum stage drying method for high moisture vegetables and fruits |
| CN103349236A (en) * | 2013-06-20 | 2013-10-16 | 天津市华荣气动液压成套设备有限公司 | Microwave drying and disinfection method for fruits and vegetables |
| CN103504448A (en) * | 2013-10-23 | 2014-01-15 | 四川银谷玫瑰科技有限公司 | Comprehensive method for drying rosebuds through microwave vacuum and heated air circulation |
| CN103519100A (en) * | 2013-10-24 | 2014-01-22 | 重庆市南川生物技术研究院 | Artocarpus nanchuanensis S.S. Chang dried fruit and its making process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960842A (en) * | 2016-10-20 | 2018-04-27 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment |
| CN106613323A (en) * | 2016-11-16 | 2017-05-10 | 贺州学院 | Sterilization method of edible fungus stick |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhang et al. | Recent developments in high-quality drying of vegetables, fruits, and aquatic products | |
| Zhang et al. | Trends in microwave-related drying of fruits and vegetables | |
| Rowe | Radiofrequency heating | |
| Wang et al. | Review of dielectric drying of foods and agricultural products | |
| Duan et al. | Trends in microwave-assisted freeze drying of foods | |
| CN102511542A (en) | Microwave vacuum stage drying method for high moisture vegetables and fruits | |
| CN105875804B (en) | A kind of method that the blanching of ultrasonic wave auxiliary combines the dry improvement day lily dried product color of series connection | |
| KR101552080B1 (en) | The Manufacturing Method of HMR(Home Meal Replacement) by Microwave Cooking and Sous-vide process | |
| CN103075872B (en) | Microwave hot-air dehydrating and drying equipment for agricultural and sideline products | |
| Khodifad et al. | Drying of food materials by microwave energy-A review | |
| CN103919066A (en) | Novel method for preparing dry bamboo shoots | |
| CN103461464A (en) | Method for processing dewatered tomatoes | |
| CN102934679B (en) | Agrocybe cylindracea microwave vacuum drying method | |
| CN103948150A (en) | Fruit and vegetable intermittent drying and dewatering method | |
| CN103461466B (en) | Method for processing dehydrated cucumbers | |
| CN203132296U (en) | Microwave hot air dehydrating drying device for agricultural and sideline products | |
| CN103478221B (en) | Dehydrated pumpkin processing method | |
| US20230270143A1 (en) | Process And Installation For Producing A Preserved Food Item From A Raw Material. In Particular A Snack Product | |
| CN105309601A (en) | Processing method of dehydrated vegetables | |
| CN104431855A (en) | Dewatering and drying method of fruits and vegetables | |
| CN103859316B (en) | A kind of processing method of disposable dried persimmon | |
| CN103815006A (en) | Preparation method for vacuum freeze-dried lily piece | |
| CN104304416A (en) | Method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure | |
| CN105410160A (en) | Dried bamboo shoot microwave drying method | |
| CN102771734B (en) | Production method for vacuum bulked fruit and vegetable grains or slices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140730 |