CN110296582A - A kind of radio frequency vacuum drying means of kiwifruit piece - Google Patents
A kind of radio frequency vacuum drying means of kiwifruit piece Download PDFInfo
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- CN110296582A CN110296582A CN201810232513.3A CN201810232513A CN110296582A CN 110296582 A CN110296582 A CN 110296582A CN 201810232513 A CN201810232513 A CN 201810232513A CN 110296582 A CN110296582 A CN 110296582A
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- Prior art keywords
- radio frequency
- kiwifruit piece
- piece
- kiwifruit
- frequency vacuum
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 111
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 111
- 238000001291 vacuum drying Methods 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 22
- 235000021028 berry Nutrition 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000004033 plastic Substances 0.000 claims abstract description 5
- 229920003023 plastic Polymers 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 3
- 238000012545 processing Methods 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000004743 Polypropylene Substances 0.000 claims description 3
- -1 polypropylene Polymers 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 12
- 238000001035 drying Methods 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000012611 container material Substances 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- UMGDCJDMYOKAJW-UHFFFAOYSA-N thiourea Chemical compound NC(N)=S UMGDCJDMYOKAJW-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Natural products NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/06—Controlling, e.g. regulating, parameters of gas supply
- F26B21/10—Temperature; Pressure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/06—Controlling, e.g. regulating, parameters of gas supply
- F26B21/12—Velocity of flow; Quantity of flow, e.g. by varying fan speed, by modifying cross flow area
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/28—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun
- F26B3/283—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun in combination with convection
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/06—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in stationary drums or chambers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of radio frequency vacuum drying means of kiwifruit piece, comprising: Kiwifruit Slice: being cut into thickness and the consistent kiwifruit piece of shape size after Kiwi berry is cleaned；It weighs kiwifruit piece to be placed in container: weighing kiwifruit piece and be laid in cubic container with holes, container material is plastics resistant to high temperature, guarantees that single kiwifruit piece does not contact with each other；Radio frequency vacuum drying process is carried out to the kiwifruit piece, radio frequency vacuum handles time control in 2-4h；It packs and refrigerates: after being cooled to room temperature, packing and refrigerate in refrigerator.Drying means of the invention makes up the blank of existing kiwifruit piece radio frequency vacuum dry technology, improves rate of drying and farthest remains the original nutritional ingredient of material and quality.
Description
Technical field
The present invention relates to the research that a kind of pair of kiwifruit piece is dry, the radio frequency vacuum of especially a kind of pair kiwifruit piece is dry
Method.
Background technique
China is Kiwi berry plantation big country, is shown according to FAO's staqtistical data base (FAOSTAT), in 2016
State's Kiwi berry total output and the 1st, the world cultivated area Jun Ju, account for the 56% of world's Kiwi berry total output.Kiwi berry has higher
Nutritive value fruit is occupied with Vitamin C content especially rich in the nutritional ingredients such as a large amount of quality amino acids, minerals and vitamins
First of.However, there is stronger seasonal and regional limitations for the plantation and production of Kiwi berry.In addition, Kiwi berry moisture content
Height is extremely easy loss of rotting during harvest, processing and storage, this causes annual China's Kiwi berry loss late to be up to 30%
Left and right.Dry technology is the important technology that agricultural product adopt post-processing processing, can control moisture content of material and store in safety
Within the scope of hiding moisture.It mainly include at present that solarization, heated-air drying and infiltration are dry to dry technology used by Kiwi berry processing
It is dry, but these conventional drying techniques are there is low efficiency, energy consumption is high, uniformity is poor, quality deterioration is serious and chemical addition agent is super
The problems such as mark.
Radio-frequency technique is a kind of novel physical heating method, and rf wave (3kHz -300MHz) can be penetrated into material
Portion causes the oscillation of the internally charged ion of polar substances to migrate, converts electrical energy into thermal energy, has and heats rapid, heating relatively
The advantages that uniform item for disposal matter is preferable.Vacuum drying technique is widely used at present in the drying of heat-sensitive materials, can be very big
Reduce to degree moisture evaporating temperature and oxygen concentration.Radio frequency vacuum drying means is a kind of by radio frequency heating and vacuum drying phase
In conjunction with technology not only improve the rate of heat addition, but also reduce drying temperature and oxygen concentration the advantages of both combining, thus
The nutritional ingredient and color that can keep sample script well have the characteristics that energy saving, efficient, uniform low temperature.But radio frequency
Heating process exist heating non-uniform phenomenon, and the Kiwi berry of high-moisture in radio frequency-physical vacuum field heating process extremely
It is easy to produce sparking and electric discharge phenomena, causes phenomena such as temperature is uncontrollable and material is burnt.There has been no mature Kiwi berrys at present
Radio frequency vacuum drying process.In consideration of it, invent it is a kind of based on uniformity controlling it is efficient, energy saving, safe, have preferable item for disposal
The kiwifruit piece radio frequency vacuum drying means of matter is professional person's urgent problem to be solved in the industry.
Summary of the invention
It is an object of the invention to be directed to the blank of the prior art, a kind of radio frequency vacuum drying side of kiwifruit piece is provided
Method.
A kind of radio frequency vacuum drying means of kiwifruit piece, which comprises the following steps:
Kiwifruit Slice: cleaning up Kiwi berry and remove the peel, is then cut into the thin slice of consistency of thickness；
It weighs kiwifruit piece to be placed in container: weighing kiwifruit piece and be laid in cubic container with holes, and guarantee single thin
Piece does not contact with each other；
Radio frequency vacuum drying process is carried out to the kiwifruit piece: using radio frequency vacuum equipment to the appearance for filling kiwifruit piece
Device carries out radio frequency vacuum processing, controls the processing time of the kiwifruit piece in 2-4h, until the moisture of the kiwifruit piece
Content is reduced to 0.18kg/kg(butt) after, radio frequency is closed, sample is taken out；
Pack and refrigerate: the kiwifruit piece after being respectively dried heated-air drying and radio frequency vacuum is cooled to room temperature, and is carried out
Conventional packaging is then placed in refrigeration in refrigerator.
Preferably, in the step of kiwifruit piece, for the kiwifruit piece with a thickness of 6-10 mm, diameter is 40-50
mm。
Preferably, the kiwifruit piece that weighs is placed in the step in container, and the total weight of the kiwifruit piece is 500-
1000g, the container capacity grow × 270 wide × long × 400 width × 20 high mm of 20 high mm -400, and the container material for 270
For polypropylene plastics resistant to high temperature, the distance between single kiwifruit piece is 10-20mm.
Preferably, kiwifruit piece being carried out in radio frequency vacuum drying process process described, pole plate spacing is 50-70mm,
And it is greater than the height of the container, the vacuum degree of the radio frequency vacuum equipment is 0.01-0.03MPa.
Preferably, described to pack in simultaneously cold storage procedure, refrigerated storage temperature is 4 °C.
Preferably, the power of the radio frequency vacuum equipment is 3kW, frequency 27.12MHz.
Compared with the prior art, the substantive distinguishing features and marked improvement that the present invention has are as follows:
The moisture content of kiwifruit piece can be down to safe storage moisture using the dry kiwifruit piece of radio frequency vacuum technology by the present invention
Content is hereinafter, to extend storage period of kiwifruit piece, and to substantially increase traditional kiwifruit piece dry for radio frequency vacuum technology
Rate, can preferably keep the original nutritional ingredient of Kiwi berry.In addition, radio frequency vacuum dry technology has high efficiency, low energy
Consumption, free of contamination advantage, help to improve fruit and vegetable dryness detraction degree, push China's dehydrated fruits and vegetables industry sci-tech competitive power and
It develops in a healthy way.
Detailed description of the invention
The relationship that the moisture content of kiwifruit piece changes with drying time in Fig. 1 heated-air drying and radio frequency vacuum drying process
Figure.
Specific embodiment
This patent is further illustrated with embodiment with reference to the accompanying drawing.
Embodiment 1: the test preparation of kiwifruit piece
It chooses that maturity is consistent, the identical Kiwi berry of shape size first, cleans up, remove that be cut into thickness after pericarp equal
Kiwifruit piece, specifically, kiwifruit piece, with a thickness of 8mm, diameter 45mm, sealing is stand-by.It weighs Kiwi berry sample and is laid in band
In the cubic container in hole, guarantee that single kiwifruit piece does not contact with each other, the aperture of the container is 10mm, and shape is rectangular
Body, and material is polypropylene plastics resistant to high temperature, wherein and the volume of container is that 270 long × 270 wide × 20 high mm -400 are long
× 400 width × 20 high mm, specifically, the capacity of container can be 400 long × 270 width × 20 high mm, the total weight of kiwifruit piece
Depending on the capacity of used container, specially 500g, the moisture content of fresh kiwifruit piece is 5.66kg/kg(butt)；
Embodiment 2: the radio frequency vacuum of kiwifruit piece is dried
Experimental group: setting the parameter of radio frequency vacuum equipment, including pole plate spacing and vacuum degree first, specifically, selection pole plate
Spacing is 60mm, vacuum degree 0.02MPa, and the container for filling kiwifruit piece is put into the bottom crown centre bit of radio frequency vacuum equipment
It sets, closes negative-pressure cup door, after equipment parameters reach preset value, radio frequency vacuum drying process is carried out, until kiwifruit piece
Moisture content is reduced to 0.18kg/kg(butt) after, it closes radio frequency and takes out sample；
Control group: the heated-air drying processing of kiwifruit piece
The temperature and wind speed of air dry oven are set first, according to the common heated-air drying temperature of fruits and vegetables, specifically, setting drum
The temperature of wind drying box is 60 °C, wind speed 1m/s, after preheating 30min, will fill the perforated plastic container of kiwifruit piece sample
It is put into air dry oven, until the moisture content of kiwifruit piece is reduced to 0.18kg/kg(butt) after, stop dry and takes out
Sample；
Embodiment 3: packing and refrigerates
Kiwifruit piece after being respectively dried heated-air drying and radio frequency vacuum is cooled to room temperature, and carries out conventional packaging, so
It is put into refrigeration in 4 °C of refrigerator afterwards.
Color, Vitamin C content are carried out to the kiwifruit piece after heated-air drying and radio frequency vacuum are dried below
It is detected with rehydration ability:
The present invention measure kiwifruit piece color method be using computer vision system detect, the computer vision system by
Three parts composition: lighting device and is preinstalled with Canon's EOS 600D digital camera (18-55mm camera lenses, 18,000,000 pixels)
Sony's laptop of Adobe Photoshop CS3 image processing system.Lighting device is by the film studio (W of 41 L × 30
× 30 H cm3) and photography luminaire (LS235 5500K) composition that is mounted at the top of film studio, photography luminaire beaten using preceding 15min
It opens.Sample is placed on film studio bottom, and digital camera lens are fixed on downward at the top of film studio.The color parameter of kiwifruit piece uses
Digital camera shooting, is stored in computer, the color data Photoshop(L, a, b of capture) software is converted to CIE LAB
(L * ,a * , b * ) value.
Experimental group: it will be respectively taken outside 1 at random respectively by embodiment 2 and the processing of embodiment 3 and kiwifruit piece after cooling
Preferable kiwifruit piece is seen, computer vision system is put it into, carries out color detection, 3 repetitions.
Control group: the fresh kiwifruit piece of same batch is subjected to color measuring as hereinbefore to obtain itL * ,a * Withb * Value.
The present invention measure kiwifruit piece Vitamin C content the safe national standard of method reference food in veterinary antibiotics and
The method for measuring (national food safety standard GBT 5009.86-2003) of total ascorbic acid in its product
Experimental group: it is weighed respectively by embodiment 2 and the processing of embodiment 3 and 10-40g of kiwifruit piece after cooling, is put at random
In mortar, 1% oxalic acid solution is added and wears into homogenate, pours into 100ml volumetric flask, is diluted to scale with 1% oxalic acid solution, mixes,
Filtering.The above-mentioned filtrate of 25ml is taken, 0.5g active carbon is added, shakes 1min, filtering takes 10ml said extracted liquid, is added 10ml's
2% thiourea solution mixes and is added the 2 of the 2% of 1.0ml, and test tube is put into 37 insulating box by 4-dinitrobenzene hydrazine solutions, protects
It takes out and is put into ice water after warm 3h, and 85% sulfuric acid of 5ml is added, survey light absorption value in 500nm wavelength with ultraviolet specrophotometer, 3
Secondary repetition.
Control group: the processing that the fresh kiwifruit piece of same batch is carried out as hereinbefore is ascorbic to measure its
Content.
The measurement of rehydration
Experimental group: will handle kiwifruit piece after cooling by embodiment 2 and embodiment 3, and take 3 at random respectively, claim its weight,
It is put into the beaker equipped with 50 °C of pure water, impregnates 15min, then take out, blotted and swum with filter paper, weigh again, rehydration energy
Power=(W-W0)/W0 × 100%, W0 and W are respectively the weight of sample before and after rehydration, 3 repetitions.
Experimental result is as shown in Figure 1, the moisture content of kiwifruit piece is gradually decreased with drying time.Wherein, heated-air drying
It is 700min the time required to kiwifruit piece moisture content is down to 0.18kg/kg from 5.66kg/kg, and radio frequency vacuum is dry only
250min is needed, than the drying time that heated-air drying saves 60%.
The dry variation with kiwifruit piece color, vitamin C and rehydration ability before and after heated-air drying of 1 radio frequency vacuum of table
As shown in Table 1, compared with fresh kiwifruit piece, the Kiwi berry that is dried by radio frequency vacuumL * Value decline,a * Value
Withb * Value increases, and a degree of Maillard reaction has occurred in this explanation kiwifruit piece in radio frequency vacuum drying process, i.e.,
Browning reaction, but compared with the kiwifruit piece of heated-air drying processing, the sample that radio frequency vacuum is dried existsL * ,a * ,b * Value side
Face is significantly better than that the kiwifruit piece of heated-air drying processing；In addition, the kiwifruit piece after radio frequency vacuum is dried is ascorbic
Content is apparently higher than ascorbic content in heated-air drying processing sample, this is mainly due in radio frequency vacuum drying process, compared with
Prevent the degradation of vitamin C in the drying process to low oxygen concentration and shorter drying time conspicuousness；In rehydration
Aspect, compared with heated-air drying treated kiwifruit piece, the sample rehydration ability after radio frequency vacuum is dry is significantly improved, this master
If being improved because Kiwi berry interior tissue forms more empty and loose institutional frameworks in radio frequency vacuum drying process
The water absorbing capacity of kiwifruit piece.
Compared with the Hot Air Drying of existing kiwifruit piece, substantive distinguishing features and marked improvement that the present invention has
Are as follows:
The moisture content of kiwifruit piece is down to safe storage moisture and contained by the present invention using the dry kiwifruit piece of radio frequency vacuum technology
Amount is hereinafter, to extend storage period of kiwifruit piece, and radio frequency vacuum technology substantially increases the dry speed of kiwifruit piece
Rate can preferably keep the original color of Kiwi berry and nutritional ingredient etc..In addition, radio frequency vacuum dry technology have high efficiency,
Low energy consumption, free of contamination advantage help to improve fruit and vegetable dryness detraction degree, push the science and technology competition of China's dehydrated fruits and vegetables industry
Power and sound development.
Claims (5)
1. a kind of radio frequency vacuum drying means of kiwifruit piece, which comprises the following steps:
Kiwifruit Slice: cleaning up Kiwi berry and remove the peel, is then cut into the thin slice of consistency of thickness；
It weighs kiwifruit piece to be placed in container: weighing kiwifruit piece and be laid in cubic container with holes, and guarantee single thin
Piece does not contact with each other；
Radio frequency vacuum drying process is carried out to the kiwifruit piece: using radio frequency vacuum equipment to the appearance for filling kiwifruit piece
Device carries out radio frequency vacuum drying process, controls the processing time of the kiwifruit piece in 2-4h, until the kiwifruit piece
Moisture content is reduced to 0.18kg/kg(butt), it is then shut off radio frequency, takes out sample；
Pack and refrigerate: the kiwifruit piece after radio frequency vacuum is dried is cooled to room temperature, and is carried out conventional packaging, is then placed in
Refrigeration in refrigerator.
2. a kind of radio frequency vacuum drying means of kiwifruit piece as described in claim 1, it is characterised in that the Kiwi berry is cut
In the step of piece, the kiwifruit piece with a thickness of 6-10 mm, diameter is 40-50 mm
A kind of radio frequency vacuum drying means of kiwifruit piece as described in claim 1, it is characterised in that described to weigh Kiwi berry
Piece is placed in the step in container, and the total weight of the kiwifruit piece is 500-1000g, the capacity of the container be it is 270 long ×
270 wide × long × 400 width × 20 high mm of 20 high mm -400, and the material of the container is polypropylene plastics resistant to high temperature, individually
The distance between kiwifruit piece is 10-20mm.
3. a kind of radio frequency vacuum drying means of kiwifruit piece as described in claim 1, it is characterised in that described to Kiwi berry
Piece carries out in radio frequency vacuum drying process process, and pole plate spacing is 50-70mm, and is greater than the height of the container, the radio frequency
The vacuum degree of vacuum equipment is 0.01-0.03MPa.
4. a kind of radio frequency vacuum drying means of kiwifruit piece as described in claim 1, it is characterised in that the packaging is simultaneously cold
During hiding, refrigerated storage temperature is 4 °C.
5. a kind of radio frequency vacuum drying means of kiwifruit piece as described in claim 1, it is characterised in that the radio frequency vacuum
The power of equipment is 3kW, frequency 27.12MHz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810232513.3A CN110296582B (en) | 2018-03-21 | 2018-03-21 | Radio frequency vacuum drying method for kiwi fruit slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810232513.3A CN110296582B (en) | 2018-03-21 | 2018-03-21 | Radio frequency vacuum drying method for kiwi fruit slices |
Publications (2)
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| CN110800943A (en) * | 2019-10-25 | 2020-02-18 | 新疆红旗坡农业发展集团有限公司 | High-bioactivity black apple crisp chips and processing technology |
| RU2735914C1 (en) * | 2019-11-28 | 2020-11-10 | Общество с ограниченной ответственностью "АгроИнТех" | Method of producing products in vacuum microwave drier |
| CN111937953A (en) * | 2020-07-19 | 2020-11-17 | 北京工商大学 | Combined drying method of mulberries |
| CN111972488A (en) * | 2020-07-19 | 2020-11-24 | 北京工商大学 | Combined drying method of blackcurrants |
| CN111972486A (en) * | 2020-07-19 | 2020-11-24 | 北京工商大学 | Combined drying method for blueberries |
| CN114304489A (en) * | 2021-12-14 | 2022-04-12 | 西北农林科技大学 | Method for drying fine dried noodles by low-frequency electromagnetic field |
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| CN111972486A (en) * | 2020-07-19 | 2020-11-24 | 北京工商大学 | Combined drying method for blueberries |
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| CN114304489B (en) * | 2021-12-14 | 2023-08-01 | 西北农林科技大学 | Method for drying fine dried noodles by low-frequency electromagnetic field |
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