CN111213682A - Ultrasonic-assisted vacuum frying kettle for fruits and vegetables - Google Patents
Ultrasonic-assisted vacuum frying kettle for fruits and vegetables Download PDFInfo
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- CN111213682A CN111213682A CN202010173783.9A CN202010173783A CN111213682A CN 111213682 A CN111213682 A CN 111213682A CN 202010173783 A CN202010173783 A CN 202010173783A CN 111213682 A CN111213682 A CN 111213682A
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- ultrasonic
- kettle
- rotating shaft
- kettle body
- frying
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 14
- 239000003638 chemical reducing agent Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000007599 discharging Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 18
- 238000012856 packing Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 3
- 230000005611 electricity Effects 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 230000008676 import Effects 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 20
- 230000008569 process Effects 0.000 abstract description 18
- 238000012546 transfer Methods 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000008878 coupling Effects 0.000 abstract description 3
- 238000010168 coupling process Methods 0.000 abstract description 3
- 238000005859 coupling reaction Methods 0.000 abstract description 3
- 238000009413 insulation Methods 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- 235000000832 Ayote Nutrition 0.000 description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 description 9
- 240000001980 Cucurbita pepo Species 0.000 description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 9
- 235000015136 pumpkin Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 5
- 244000215747 Pachyrhizus erosus Species 0.000 description 3
- 235000001591 Pachyrhizus erosus Nutrition 0.000 description 3
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229920002379 silicone rubber Polymers 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a fruit and vegetable ultrasonic-assisted vacuum frying kettle which comprises a kettle body, a variable frequency motor, a rotating shaft, a deoiling frame, an ultrasonic generator, a speed reducer, a feeding and discharging port, a vacuum interface, an oil inlet and an oil discharging port, wherein the deoiling frame is fixed on the rotating shaft through bolts and pins, one end of the rotating shaft is connected with the speed reducer through a coupling, the other end of the rotating shaft is fixed on a support through a bearing seat and a thrust bearing, a jacket layer is arranged outside the kettle body and provided with a heating medium inlet and a heating medium outlet, a heat insulation layer is arranged outside the jacket layer, a controller is arranged outside the kettle body, and the variable frequency motor and the ultrasonic generator are electrically connected with the controller. The invention accelerates the water transfer rate in the vacuum low-temperature frying process under the assistance of ultrasonic waves, and has the advantages of short frying, less loss of nutrient components, porous structure and the like.
Description
Technical Field
The invention belongs to the technical field of food and processing thereof, and relates to a frying kettle, in particular to a fruit and vegetable ultrasonic-assisted vacuum frying kettle.
Background
The low-temperature vacuum frying technology is a novel food processing technology which is started in the last 60 s and the early 70 s of the last century. The operation is under the negative pressure condition (1.3-99kPa), oil is used as a heat transfer medium, the water in the material can carry out boiling mass transfer at a lower temperature (70-120 ℃) because of the reduction of the boiling point, so that the tissue forms a loose and porous structure, the process can alleviate or even avoid the defects of product oxidation, nutrient loss, scorching and the like caused by the traditional high-temperature (higher than 150 ℃) frying, products with better quality can be obtained, and the method is widely applied to the processing process of materials such as fruits and vegetables.
It has been found that the low temperature vacuum frying technique is suitable for puffing flaked (1.5mm-7.5mm) materials. For large granular materials, such as peas, lotus seeds, yam beans and the like, the problem of long frying time process exists. The microwave-assisted frying technology has the characteristics of quick heating and short frying time, but in the microwave frying process, the local overheating of products is often caused by the non-uniform moisture of materials, and the problems of product scorching, nutrient component damage and the like are easy to occur.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the ultrasonic-assisted vacuum frying kettle for fruits and vegetables, which accelerates the moisture transfer rate in the vacuum low-temperature frying process under the assistance of ultrasonic waves and has the advantages of short frying time, less loss of nutrient components, porous structure and the like.
The invention is realized by the following technical scheme.
A fruit and vegetable ultrasonic-assisted vacuum frying kettle comprises a kettle body, a variable frequency motor, a rotating shaft, a deoiling frame, an ultrasonic generator, a speed reducer, a feeding and discharging port, a vacuum interface, an oil inlet and an oil discharging port, wherein the variable frequency motor and the speed reducer are connected and fixed on a rack of an upper end socket of the kettle body, a support is arranged at the lower end socket of the kettle body, the ultrasonic generator is fixed on the support through bolts, the deoiling frame is fixed on the rotating shaft through bolts and pins, one end of the rotating shaft is connected with the speed reducer through a coupler, the other end of the rotating shaft is fixed on the support through a bearing seat and a thrust bearing, the vacuum interface, the oil inlet and the feeding and discharging port are arranged at the upper end socket of the kettle body, the upper end socket is also provided with a temperature sensor and a viewing mirror, the oil discharging port is arranged at the bottom of the kettle body, a jacket layer is, the heat preservation layer is arranged outside the clamping sleeve layer, the controller is arranged outside the kettle body, and the variable frequency motor and the ultrasonic generator are electrically connected with the controller.
Preferably, the bottom of the kettle body is welded with support legs.
Preferably, the inner wall of the ultrasonic generator is provided with a transducer, and the transducer is fixed on the inner wall of the ultrasonic generator through high-temperature-resistant glue bonding and bolts.
Preferably, be equipped with the wire pipe on the cauldron body, the wire pipe passes cauldron body intercommunication supersonic generator and outside, and the cable passes through the wire pipe and is connected supersonic generator and outside controller electricity.
Preferably, a packing sealing device is arranged at the upper end socket of the kettle body, and the rotating shaft penetrates through the packing sealing device to be connected with the speed reducer.
Compared with the prior art, the invention has the advantages that:
(1) compared with the traditional normal pressure frying (the temperature is higher than 150 ℃), the frying temperature of the invention is low (75-110 ℃), and the color and the nutritional ingredients of the fruits and vegetables can be highly preserved;
(2) compared with the common low-temperature (75-110 ℃) vacuum (1.3-99kPa) frying process, the cavitation generated by the ultrasonic wave in the frying process can accelerate the dehydration of the materials, shorten the frying time and be beneficial to forming a loose and porous structure in the materials. The ultrasonic wave is introduced in the middle and later stages of vacuum frying, so that the energy consumption in the process can be reduced;
(3) the frying temperature, the vacuum degree and the ultrasonic power are controllable, and the variable-pressure and variable-temperature frying process can be realized;
(4) in the frying process, the motor drives the deoiling basket to rotate, and materials are in a moving state in the kettle body, so that the unevenness of heat transfer can be reduced, and the frying efficiency is improved; the oil can be removed in vacuum after being fried, which is beneficial to producing high-quality products.
Drawings
FIG. 1 is a schematic structural view of the present invention;
FIG. 2 is a comparison of the present invention versus conventional vacuum frying time;
FIG. 3 shows the quality of the high-temperature frying of the present invention compared with that of the conventional high-temperature frying, wherein (1) in FIG. 3 is a fresh pumpkin piece; fig. 3 (2) shows the fried pumpkin pieces of the present invention; FIG. 3 (3) shows conventional high-temperature (130 ℃) fried pumpkin pieces;
in the figure: 1. variable frequency motor, 2, vacuum interface, 3, oil inlet, 4, wire tube, 5, pivot, 6, deoiling basket, 7, heating medium import, 8, jacket layer, 9, heat preservation, 10, ultrasonic generator, 11, transducer, 12, support, 13, bearing frame, 14, thrust bearing, 15, stabilizer blade, 16, heating medium export, 17, speed reducer, 18, frame, l9, shaft coupling, 20, packing sealing device, 21, sight glass, 22, business turn over material mouth, 23, cauldron body, 24, oil discharge outlet, 25, temperature sensor.
Detailed Description
The invention is further described with reference to the following drawings and specific examples, which are not intended to be limiting.
As shown in fig. 1, the ultrasonic-assisted vacuum frying kettle for fruits and vegetables comprises a variable frequency motor 1, a vacuum interface 2, an oil inlet 3, a metal wire tube 4, a rotating shaft 5, a deoiling basket 6, a heating medium inlet 7, a jacket layer 8, a heat insulation layer 9, an ultrasonic generator 10 (provided with an energy converter 11 inside), a support 12, a bearing seat 13, a thrust bearing 14, support legs 15, a heating medium outlet 16, a speed reducer 17, a rack l8, a coupler 19, a packing sealing device 20, a sight glass 21, a material inlet and outlet 22, a kettle body 23 and an oil outlet 24; the kettle body 23 is welded with support legs 15 and stands on the ground; the variable frequency motor 1 is connected with the speed reducer 17 and fixed on a frame 18 of an upper end enclosure of the kettle body 23, a support 12 is arranged at a lower end enclosure inside the kettle body 23, the ultrasonic generator 10 is fixed on the support 12 through bolts, the transducer 11 is fixed on the inner wall of the ultrasonic generator 10 through high temperature resistant glue and bolts, a silicon rubber cable passes through the metal wire tube 4 to supply power to the transducer 11, the power of the transducer 11 is adjusted through the controller, the deoiling basket 6 is fixed on the rotating shaft 5 through bolts and pins, the rotating shaft 5 passes through the packing sealing device 20, one end is connected with the speed reducer 17 through the coupling 19, the other end is connected with the thrust bearing 14, the thrust bearing 14 is arranged on the bearing seat 13, the bearing seat 13 is fixed on the support 12 through bolts, the upper end enclosure of the kettle body 23 is provided with a vacuum interface 1, an oil inlet 3, a feed inlet 22, a sight glass 21 and a temperature sensor 25, the jacket layer 8 is provided with a heating medium inlet 7 and a heating medium outlet 16 for providing heat for the kettle body 23, and a heat insulation layer 9 is arranged outside the jacket layer 8 to reduce heat loss.
When the invention works, materials are put into the frying basket, and the frying basket enters the kettle body 23 from the feed inlet 21 and is placed in the deoiling basket 6. And closing the valve body of the feed inlet 22, the valve body of the oil outlet 24 and the valve body of the oil inlet 3, and enabling the kettle body 23 to be in a negative pressure state through the vacuum interface 1. And opening a valve body of the oil inlet 3 to enable the palm oil to enter the kettle body 23. The oil intake amount was observed by a sight glass 21. The heating medium (heat conducting oil) with controllable temperature (measured by the temperature sensor 25) enters from the heating medium inlet 7 and flows out from the heating medium outlet 16 to circularly heat the materials and the palm oil in the kettle body 23. After the ultrasonic power, the frying temperature and the vacuum degree are set, the power supply is switched on to carry out ultrasonic auxiliary vacuum frying. After the frying is finished, the ultrasonic generator 10 is turned off, the kettle body 23 is returned to normal pressure by using the vacuum interface 2, and the palm oil is discharged from the oil discharge port 24. Starting the variable frequency motor 1 to drive the deoiling basket 4 to rotate, and driving the materials in the frying basket to deoil. After the oil removal is finished, the valve body of the discharge port 22 is opened, and the frying basket and the materials are taken out.
In the frying process, the variable frequency motor 1 is started to drive the deoiling basket 6 to rotate, so that the heat transfer process can be promoted, and the frying uniformity can be improved.
During the operation of the invention, a constant-temperature and variable-temperature frying mode or variable-pressure frying can be set according to the characteristics of the materials, so that the constant-temperature, variable-temperature and variable-pressure vacuum frying of the materials is realized.
The ultrasonic wave is a sound wave with a frequency of 20kHz-10 MHz. When ultrasonic waves propagate in a liquid medium, the interaction between the ultrasonic waves and the liquid can generate cavitation inside the liquid, so that the liquid medium is subjected to a series of continuous and rapid compression and expansion, and the generation and the bursting of micro cavitation bubbles (vacuum bubbles or bubbles) are accompanied. High temperature and high pressure can be generated at the moment of collapse of the cavitation bubbles, so that local pressure fluctuation is generated in the liquid, a stirring effect is generated, and the heat and mass transfer rate is accelerated. A large number of researches show that the cavitation phenomenon generated by the action of ultrasonic waves can improve the diffusion coefficient and the mass transfer coefficient. The ultrasonic wave reinforced mass transfer process is mainly applied to the processes of solute dissolution, osmotic dehydration and the like, but the energy consumption of the process is easily increased by using the ultrasonic wave for a long time.
As a specific implementation case, the yam beans with the volume of about 1.5ml and the water content of about 60 percent are selected as a research object, and the frying conditions are as follows: the pressure is-0.05 MPa, and the frying temperature is 95 ℃. And when the yam beans are fried until the water content is about 40%, starting ultrasonic waves, and continuously dehydrating until the frying process is finished. In the middle and later periods of vacuum frying, the moisture in the materials is reduced, and the moisture transfer rate is slowed down. At the moment, ultrasonic waves are introduced, so that the dehydration of materials can be accelerated and the frying time is shortened on the one hand, and the energy consumption of vacuum frying can be reduced by ultrasonic waves in a short time on the other hand. Compared with vacuum frying (120min), the later-stage ultrasonic-assisted vacuum oil pressing time is shortened by about 20%.
As a specific implementation case, selecting pumpkin blocks with the volume of about 1.5cm and the water content of about 87%, and frying under the following conditions: the pressure is-0.05 MPa, and the frying temperature is 95 ℃. And when the pumpkin blocks are fried until the water content is about 50%, starting ultrasonic waves, and continuously dehydrating until the frying process is finished. The pumpkin blocks have large volume, and the surface of the pumpkin blocks is easy to be fried to be scorched when the pumpkin blocks are fried at the high temperature of 130 ℃ in the prior art. The invention can be fried and dehydrated at a lower temperature, and is beneficial to keeping the color of the pumpkin blocks.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.
Claims (5)
1. The ultrasonic-assisted vacuum frying kettle for fruits and vegetables is characterized by comprising a kettle body (23), a variable frequency motor (1), a rotating shaft (5), a deoiling frame (6), an ultrasonic generator (10), a speed reducer (17), a feeding and discharging port (22), a vacuum interface (2), an oil inlet (3) and an oil discharging port (24), wherein the variable frequency motor (1) is connected with the speed reducer (17) and fixed on a rack (18) of an upper end enclosure of the kettle body (23), a support (12) is arranged at a lower end enclosure inside the kettle body (23), the ultrasonic generator (10) is fixed on the support (12) through bolts, the deoiling frame (6) is fixed on the rotating shaft (5) through bolts and pins, one end of the rotating shaft (5) is connected with the speed reducer (17) through a coupler (19), and the other end of the rotating shaft (5) is fixed on the support (12) through a bearing seat (13) and a thrust bearing (14), vacuum interface (2), oil inlet (3), business turn over material mouthful (22) set up the upper cover department of the cauldron body (23), upper cover department still is equipped with temperature sensor (25) and sight glass (21), oil discharge hole (24) set up the bottom of the cauldron body (23), the cauldron body (23) are equipped with outside and press from both sides jacket layer (8), press from both sides jacket layer (8) and are equipped with heating medium import (7) and heating medium export (16), press from both sides jacket layer (8) and are equipped with heat preservation (9) outward, the cauldron body (23) outside is equipped with the controller, inverter motor (1) and supersonic generator (10) with the controller electricity is connected.
2. The ultrasonic-assisted vacuum frying kettle for fruits and vegetables as claimed in claim 1, wherein the bottom of the kettle body (23) is welded with support legs (15).
3. The ultrasonic-assisted vacuum frying kettle for fruits and vegetables according to claim 1, wherein the energy transducer (11) is arranged on the inner wall of the ultrasonic generator (10), and the energy transducer (11) is fixed on the inner wall of the ultrasonic generator (10) through high-temperature-resistant glue and bolts.
4. The fruit and vegetable ultrasonic-assisted vacuum frying kettle according to claim 1, wherein a metal wire tube (4) is arranged on the kettle body (23), the metal wire tube (4) penetrates through the kettle body (23) to communicate the ultrasonic generator (10) with the outside, and a cable electrically connects the ultrasonic generator (10) with an external controller through the metal wire tube (4).
5. The ultrasonic-assisted vacuum frying kettle for fruits and vegetables according to claim 1, wherein a packing sealing device (20) is arranged at an upper end socket of the kettle body (23), and the rotating shaft (5) passes through the packing sealing device (20) and is connected with a speed reducer (17).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010173783.9A CN111213682A (en) | 2020-03-13 | 2020-03-13 | Ultrasonic-assisted vacuum frying kettle for fruits and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010173783.9A CN111213682A (en) | 2020-03-13 | 2020-03-13 | Ultrasonic-assisted vacuum frying kettle for fruits and vegetables |
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| Publication Number | Publication Date |
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| CN111213682A true CN111213682A (en) | 2020-06-02 |
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| CN202010173783.9A Pending CN111213682A (en) | 2020-03-13 | 2020-03-13 | Ultrasonic-assisted vacuum frying kettle for fruits and vegetables |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933529A (en) * | 2010-06-01 | 2011-01-05 | 韩国刚 | Vertical vacuum frying machine |
| CN102986756A (en) * | 2012-12-06 | 2013-03-27 | 江南大学 | Microwave and vacuum frying integrating device for food processing, and efficient frying method |
| CN205865780U (en) * | 2016-07-13 | 2017-01-11 | 福建省好口福食品有限公司 | Vacuum fried device |
| CN106387751A (en) * | 2016-09-14 | 2017-02-15 | 江南大学 | Method of using ultrasonic wave to synergically improving microwave assisted vacuum oil-frying efficiency of cut regulated fruits and vegetables |
| CN206980141U (en) * | 2017-07-26 | 2018-02-09 | 黄山万丽美油墨科技有限公司 | A kind of efficient desolventizing equipment of aqueous polyurethane |
| CN211832619U (en) * | 2020-03-13 | 2020-11-03 | 江西省科学院应用化学研究所 | Ultrasonic-assisted vacuum frying kettle for fruits and vegetables |
-
2020
- 2020-03-13 CN CN202010173783.9A patent/CN111213682A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933529A (en) * | 2010-06-01 | 2011-01-05 | 韩国刚 | Vertical vacuum frying machine |
| CN102986756A (en) * | 2012-12-06 | 2013-03-27 | 江南大学 | Microwave and vacuum frying integrating device for food processing, and efficient frying method |
| CN205865780U (en) * | 2016-07-13 | 2017-01-11 | 福建省好口福食品有限公司 | Vacuum fried device |
| CN106387751A (en) * | 2016-09-14 | 2017-02-15 | 江南大学 | Method of using ultrasonic wave to synergically improving microwave assisted vacuum oil-frying efficiency of cut regulated fruits and vegetables |
| CN206980141U (en) * | 2017-07-26 | 2018-02-09 | 黄山万丽美油墨科技有限公司 | A kind of efficient desolventizing equipment of aqueous polyurethane |
| CN211832619U (en) * | 2020-03-13 | 2020-11-03 | 江西省科学院应用化学研究所 | Ultrasonic-assisted vacuum frying kettle for fruits and vegetables |
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