CN113357883B - Hot air-cold air two-section type drying method for preserved fruits - Google Patents
Hot air-cold air two-section type drying method for preserved fruits Download PDFInfo
- Publication number
- CN113357883B CN113357883B CN202110612787.7A CN202110612787A CN113357883B CN 113357883 B CN113357883 B CN 113357883B CN 202110612787 A CN202110612787 A CN 202110612787A CN 113357883 B CN113357883 B CN 113357883B
- Authority
- CN
- China
- Prior art keywords
- drying
- preserved fruit
- hot air
- air
- preserved
- 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.)
- Active
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 100
- 238000001035 drying Methods 0.000 title claims abstract description 73
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000007605 air drying Methods 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000011869 dried fruits Nutrition 0.000 claims description 9
- 238000007602 hot air drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000005496 tempering Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 4
- 238000007791 dehumidification Methods 0.000 abstract description 5
- 239000012466 permeate Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 2
- 235000013569 fruit product Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- F26B9/10—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in the open air; in pans or tables in rooms; Drying stacks of loose material on floors which may be covered, e.g. by a roof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- 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
- F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
-
- 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
- F26B5/06—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 the process involving freezing
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a hot air-cold air two-section type drying method for preserved fruits, wherein a two-section type drying process combining hot air and cold air dehumidification is used, the preserved fruits are pre-dried by hot air circulation, free water in the preserved fruits is changed into water vapor under the action of the hot air to enter hot air, and then the moisture in the air is discharged by a dehumidifier to achieve pre-drying; naturally cooling back to allow the free water and the combined water in the preserved fruit to permeate out, covering the surface of the preserved fruit with dry gauze, and promoting the water in the preserved fruit to permeate to the surface of the gauze under the action of capillary action, thereby being beneficial to uniform drying of the preserved fruit; finally, under the actions of cold air and dehumidification, the dried preserved fruits are dehydrated and dried in a natural state, so that the dried preserved fruits can keep good softness, have uniform texture and excellent mouthfeel.
Description
Technical Field
The invention relates to the technical field of preserved fruit processing, in particular to a hot air-cold air two-section type drying method for preserved fruit.
Background
The quality of dried fruit is directly affected, and the quality of the dried fruit is related to the water content, the appearance color, the taste, the flavor, the hygiene index and the texture of the dried fruit, so that the drying method of the dried fruit is important for the production of the dried fruit. The existing drying method is not limited by heating, drying, freeze drying, vacuum drying, infrared drying and the like, and the heating and drying are to input a heat source into the preserved fruit to be dried, and the temperature is increased to enable the moisture in the fruit to diffuse outwards. The freeze drying is to lower the temperature of fruit and to sublimate water after reaching certain low temperature. Vacuum drying is to reduce the vacuum degree of the fruits, so that the water in the fruits is easier to spread. Although these methods have a certain drying effect, the characteristics of the fruit determine that these methods are not suitable for the production of preserved fruit. The fruits contain glucose, fructose, sucrose, cellulose, vitamins, pigments, enzymes, moisture and proteins, and each fruit also contains specific components, so that the fruits only have the flavor of the specific fruits, and the components are sensitive to temperature, and the low temperature can cause the hardness of the texture of the preserved fruits and the poor taste; the temperature is too high, so that the effective components in the fruits can be destroyed, the color and the smell of the preserved fruits are changed, and the flavor is lost.
In addition, the traditional drying is to use a drying room to carry out static drying by adopting a drying bracket, and the conventional drying is of two types; firstly, introducing a heat source into a hot air circulation for drying (conventional 50-60 ℃), arranging a humidity monitor in a drying chamber, setting a humidity limit value, starting an external exhaust fan to dehumidify when the humidity limit value is set, continuously heating up and drying again after the temperature is reduced after the humidity is exhausted, and drying are performed repeatedly. Secondly, the heat source is introduced into the hot air for internal circulation, a dehumidifier is arranged in the drying chamber, moisture carried out by hot air blowing wet materials is filtered out of water through the dehumidifier, and the filtered dry hot air continues to circulate until the moisture in the materials is dried out and the internal hot air can be kept dry.
The two drying modes can achieve the purpose of drying, but the preserved fruit materials are high in sugar content, the internal moisture mainly exists in a combined water form, the surface layer moisture is dried by hot air for a long time, the surface layer is hardened and can prevent the internal moisture from migrating out, so that the dried materials are different in appearance and inside, uneven in texture and influence on the overall sensory quality.
Disclosure of Invention
Aiming at the problems in the technical background, the invention aims to provide a hot air-cold air two-section type drying method for preserved fruits, which improves the drying quality of the preserved fruits and improves the mouthfeel of products.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a hot air-cold air two-section type drying method for preserved fruits specifically comprises the following steps:
s1, pretreatment: placing the slice preserved fruit subjected to sugar soaking treatment on a net tray in a drying chamber, wherein the water content of the preserved fruit is high;
s2, hot air drying: starting an air heater in a drying chamber, pre-drying the preserved fruits under the hot air circulation at the temperature of 40-50 ℃ for 1-10 hours, and drying until the dried fruits are dehydrated to 60-80%;
s3, natural back cooling: taking out the preserved fruit and the net tray, placing the preserved fruit and the net tray in an air drying chamber for natural tempering and uniform cooling, and standing the preserved fruit after the preserved fruit is naturally tempered to room temperature to ensure that the moisture in the preserved fruit is uniformly penetrated outwards;
s4, cold air drying: after the preserved fruit is cooled, the moisture is uniformly permeated inside and outside and the texture is softened, a fan and a dehumidifier are started, the temperature in an air drying chamber is controlled to be 20-30 ℃, and cold air is used for drying for a period of time, so that a preserved fruit finished product with the moisture content lower than 15% is obtained.
The cold air drying utilizes a heat pump unit, is controlled under a set program, and alternately heats and alternately works a refrigerating unit every 5-10 minutes; the purpose of heating makes the preserved fruit material slightly "sweat" out of water, and the refrigerated purpose is quick to the dehumidification drying of stoving room environment, and the unit heat exchanger is discharged outside collecting the comdenstion water. The whole heating and refrigerating process is dried by a fan with large air quantity and internal circulation.
Further, in the step S2, hot air circulation is adopted by matching a hot air blower with a dehumidifier, hot air circulation is introduced for drying, a humidity monitor is installed in a drying chamber, a humidity limit value is set, the dehumidifier is started up until the set limit value is reached, and moisture in air is discharged.
Further, in the step S4 of cold air drying, the flow rate of the air is controlled to be 1.0-1.5m/S, and meanwhile, the dehumidifier is started.
Further, in the step S4 of cold air drying, the heating temperature in the air drying chamber is controlled to be not higher than 40 ℃ and the refrigerating temperature is controlled to be not lower than 10 ℃.
Further, the heating temperature is 30-40 ℃, and the refrigerating temperature is 10-20 ℃.
Further, in the step S4 of cold air drying, the drying time is controlled to be 4-20 hours.
Further, in the step S4 of cold air drying, the drying time is controlled to be 6-12 hours.
Further, in the step S3, after naturally cooling back to room temperature, the mixture is left to stand for 2 to 10 hours.
Further, in the step S3, the mixture is naturally cooled back to the room temperature and then is kept stand for 4 to 6 hours.
Compared with the prior art, the invention has the following advantages:
according to the invention, a two-stage drying process combining hot air and cold air dehumidification is used, hot air circulation is utilized to pre-dry the preserved fruit, free water in the preserved fruit is changed into water vapor under the action of hot air to enter hot air, and then the moisture in the air is discharged by a dehumidifier to achieve pre-drying; natural back cooling is carried out, so that the free water and the combined water in the preserved fruit are exuded, meanwhile, the cooling back is carried out, the water in the preserved fruit is promoted to permeate back to the surface by utilizing the osmotic pressure principle, the color protection of the preserved fruit is facilitated, and the preserved fruit has excellent taste; finally, under the actions of cold air and dehumidification, the dried preserved fruits are dehydrated and dried in a state of uniform dehydration and no hardening, and are similar to a natural state, so that the dried preserved fruits can keep good softness, uniform in texture and excellent in taste.
The hot air drying temperature is controlled at 40-50 ℃, the cold air drying temperature is controlled at 10-40 ℃, the drying temperature is low, the quality stability of the preserved fruit in terms of color and luster and sugar flowing in the drying process is ensured, and the flavor of the preserved fruit is reserved to the greatest extent.
Detailed Description
The following describes specific embodiments of the present invention in detail. It should be understood that the detailed description and specific examples, while indicating and illustrating the invention, are not intended to limit the invention.
Example 1
A hot air-cold air two-section type drying method for preserved fruits specifically comprises the following steps:
s1, pretreatment: placing the slice preserved fruit subjected to sugar soaking treatment on a net tray in a drying chamber, wherein the water content of the preserved fruit is high;
s2, hot air drying: starting an air heater in a drying chamber, pre-drying the preserved fruits under the hot air circulation at the temperature of 45+/-1 ℃ for 6 hours, and drying until the dried fruits are dehydrated by 60-80%;
the hot air circulation in hot air drying adopts the cooperation of a hot air blower and a dehumidifier, hot air circulation is introduced for drying, a humidity monitor is arranged in a drying chamber, a humidity limit value is set to 40%, the dehumidifier is started up until the set limit value is reached, and the moisture in the air is discharged.
S3, natural back cooling: taking out the preserved fruit and the net tray, placing the preserved fruit and the net tray in an air drying chamber for natural tempering and uniform tempering, and standing the preserved fruit for 4 hours after the preserved fruit is naturally tempered to room temperature to enable moisture in the preserved fruit to permeate outwards and be softened;
s4, cold air drying: after the preserved fruit is uniformly softened, a fan and a dehumidifier are started, a heat pump unit is used for controlling under a set program, a refrigerating unit alternately works at intervals of 10 minutes, the heating temperature in an air drying chamber is controlled to be 35+/-1 ℃, the refrigerating temperature is controlled to be 15+/-1 ℃, the gas flow rate is controlled to be 1.5m/s, and the preserved fruit is dried for 12 hours, so that a finished product of the preserved fruit is obtained.
Example 2
A hot air-cold air two-section type drying method for preserved fruits specifically comprises the following steps:
s1, pretreatment: placing the slice preserved fruit subjected to sugar soaking treatment on a net tray in a drying chamber, wherein the water content of the preserved fruit is high;
s2, hot air drying: starting an air heater in a drying chamber, pre-drying the preserved fruits under the hot air circulation at the temperature of 45+/-1 ℃ for 4 hours, and drying until the dried fruits are dehydrated by 60-80%;
the hot air circulation in hot air drying adopts the cooperation of a hot air blower and a dehumidifier, hot air circulation is introduced for drying, a humidity monitor is arranged in a drying chamber, a humidity limit value is set to 40%, the dehumidifier is started up until the set limit value is reached, and the moisture in the air is discharged.
S3, natural back cooling: taking out the preserved fruit and the net tray, placing the preserved fruit and the net tray in an air drying chamber for natural tempering and uniform tempering, and standing the preserved fruit for 4 hours after the preserved fruit is naturally tempered to room temperature so that the moisture in the preserved fruit is permeated outwards and uniformly softened;
s4, cold air drying: after the preserved fruit is uniformly softened, a fan and a dehumidifier are started, a heat pump unit is used for controlling under a set program, a refrigerating unit alternately works at intervals of 10 minutes, the heating temperature in an air drying chamber is controlled to be 40 ℃, the refrigerating temperature is controlled to be 10 ℃, the gas flow rate is controlled to be 1.5m/s, and the preserved fruit is dried for 10 hours, so that a preserved fruit product is obtained.
Example 3
The preserved fruit products prepared in the examples 1 and 2 are taken as the examples 1 and 2 to be detected.
Directly placing the preserved fruits in a drying chamber with the temperature of 50+/-1 ℃ for hot air drying for 20 hours, and detecting the obtained preserved fruits as a control group 1.
Directly placing the preserved fruits in a drying chamber with the temperature of 60+/-1 ℃ for hot air drying for 20 hours, and detecting the obtained preserved fruits serving as a control group 2. The test results are shown in Table 1 below:
table 1 preserved fruit slice detection
As can be seen from Table 1, the method of the present invention can shorten the drying period, achieve uniform drying of preserved fruits, and the dried preserved fruits can maintain good softness, uniform texture and excellent taste.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made therein without departing from the spirit and scope of the invention, which is defined by the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. The hot air-cold air two-section type drying method for preserved fruits is characterized by comprising the following steps of:
s1, pretreatment: placing the slice preserved fruit subjected to sugar soaking treatment on a net tray in a drying chamber, wherein the water content of the preserved fruit is high;
s2, hot air drying: starting an air heater in a drying chamber, pre-drying the preserved fruits under the hot air circulation at the temperature of 40-50 ℃ for 1-10 hours, and drying until the dried fruits are dehydrated to 60-80%;
s3, natural back cooling: taking out the preserved fruit and the net tray, placing the preserved fruit and the net tray in an air drying chamber for natural tempering and uniform cooling, and standing the preserved fruit after the preserved fruit is naturally tempered to room temperature to ensure that the moisture in the preserved fruit is uniformly penetrated outwards;
s4, cold air drying: after the preserved fruit is cooled, the moisture is uniformly permeated inside and outside and the texture is softened, a fan and a dehumidifier are started, the temperature in an air drying room is controlled to be 10-40 ℃, cold air drying is performed by using a heat pump unit, the heat pump unit is controlled under a set program, and the refrigerating unit alternately works at intervals of 5-10 minutes; the whole heating and refrigerating process is dried by a blower with large air quantity and internal circulation, so that the finished preserved fruit with uniform texture and water content lower than 15% is obtained;
in the step S4 of cold air drying, the heating temperature in the air drying chamber is controlled to be 30-40 ℃ and the refrigerating temperature is controlled to be 10-20 ℃.
2. The method for drying preserved fruit by hot air and cold air in two sections according to claim 1, wherein the hot air circulation in the step S2 is realized by adopting a hot air blower and a dehumidifier in combination, hot air circulation is introduced for drying, a humidity monitor is arranged in the drying chamber, a humidity limit value is set, the dehumidifier is started up until the set limit value is reached, and the moisture in the air is discharged.
3. The method according to claim 1, wherein in the step S4 of cold air drying, the flow rate of the air is controlled to be 1.0-1.5m/S, and the dehumidifier is started.
4. The hot air-cold air two-stage drying method of preserved fruit according to claim 1, wherein in the step S4 of cold air drying, the drying time is controlled to be 4-20 hours.
5. The hot air-cold air two-stage drying method of preserved fruit according to claim 4, wherein in the step S4 of cold air drying, the drying time is controlled to be 6-12 hours.
6. The method for drying preserved fruit by hot air-cold air in two stages according to claim 1, wherein in step S3, the preserved fruit is naturally cooled back to room temperature and then left to stand for 2-10 hours.
7. The method for drying preserved fruit by hot air-cold air in two stages according to claim 6, wherein in step S3, the preserved fruit is naturally cooled back to room temperature and then left to stand for 4-6 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110612787.7A CN113357883B (en) | 2021-06-02 | 2021-06-02 | Hot air-cold air two-section type drying method for preserved fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110612787.7A CN113357883B (en) | 2021-06-02 | 2021-06-02 | Hot air-cold air two-section type drying method for preserved fruits |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113357883A CN113357883A (en) | 2021-09-07 |
| CN113357883B true CN113357883B (en) | 2023-05-26 |
Family
ID=77531142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110612787.7A Active CN113357883B (en) | 2021-06-02 | 2021-06-02 | Hot air-cold air two-section type drying method for preserved fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113357883B (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081898C (en) * | 1999-07-09 | 2002-04-03 | 华南农业大学 | Method for drying fruit and vegetable by combination of hot air with cold air |
| CN102669396A (en) * | 2012-05-28 | 2012-09-19 | 合浦果香园食品有限公司 | Cold air drying method for dried fruit |
| CN104957341B (en) * | 2015-06-09 | 2018-05-11 | 广西壮族自治区亚热带作物研究所 | The processing method and original flavor dried fruit binchotan drying means of a kind of original flavor dried fruit |
| CN105403024A (en) * | 2015-11-30 | 2016-03-16 | 四川鸿旺同宇能源科技有限公司 | Circulating drying control method and system thereof |
| CN106017049B (en) * | 2016-05-12 | 2018-05-01 | 广东省现代农业装备研究所 | A kind of heat pump drying method of bittern betel nut |
-
2021
- 2021-06-02 CN CN202110612787.7A patent/CN113357883B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN113357883A (en) | 2021-09-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SU1582971A3 (en) | Method of producing maccaroni articles | |
| CN102342565B (en) | Combined drying method | |
| CN111248426B (en) | Leaf product of herba Epilobii and its preparation method | |
| CN106017049A (en) | Heat pump drying method for marinated betel nuts | |
| CN108157947A (en) | One kind is exempted to stew instant cubilose and preparation method thereof | |
| CN113357883B (en) | Hot air-cold air two-section type drying method for preserved fruits | |
| CN104146084A (en) | Green tea processing method | |
| CN107906942A (en) | A kind of method of solar energy assisted cryogenic absorption type dehydration and drying preserved apricot | |
| CN102326653B (en) | Preserved fruit drying method | |
| US4271852A (en) | Method for increasing the filling capacity of tobacco | |
| CN105104602B (en) | A kind of green tea fresh leaf preservation method | |
| CN111903751A (en) | Energy-saving ecological fresh-keeping vegetable and natural plant herb dehydration innovation method | |
| CN1406509A (en) | Frozen-dried lotus seeds production | |
| CN103141559B (en) | Processing method for vacuum frozen dried puffed fresh golden silk jujube | |
| CN113729220A (en) | Processing method of instant rock candy cubilose product | |
| CN211782419U (en) | Drying device for vacuum pulsation cold drying of medlar | |
| CN111121416B (en) | Drying device and method for vacuum pulsation cold drying of medlar | |
| KR101557552B1 (en) | How to improve the quality of life for the jujube dry jujube | |
| Koocheki | Dehydration of saffron stigmas | |
| JP3653354B2 (en) | How to dry food | |
| KR100697816B1 (en) | Dried Radish leaves Preparing Method | |
| RU2729309C1 (en) | Drying device | |
| CN105124455A (en) | Preparation method for FD mature kiwi fruit in-situ slices | |
| CN110786371A (en) | Resource zero-loss heat pump type fruit and vegetable drying processing system and processing method | |
| ES2238004B1 (en) | AZAFRAN ENRIQUECIDO IN SAFRANAL AND PROCEDURE OF OBTAINING. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |