CN115349598B - Preparation method of hot air-assisted radio frequency variable temperature differential pressure puffing composite puffed snack - Google Patents
Preparation method of hot air-assisted radio frequency variable temperature differential pressure puffing composite puffed snack Download PDFInfo
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- CN115349598B CN115349598B CN202210826844.6A CN202210826844A CN115349598B CN 115349598 B CN115349598 B CN 115349598B CN 202210826844 A CN202210826844 A CN 202210826844A CN 115349598 B CN115349598 B CN 115349598B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- 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
- F26B21/004—Nozzle assemblies; Air knives; Air distributors; Blow boxes
-
- 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
- F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
- F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
Abstract
The invention discloses a preparation method of a hot air-assisted radio frequency variable temperature differential pressure puffing composite puffed snack, which comprises the following steps: (1) preparation of composite dough: mixing yam powder, wheat flour and corn starch according to a mass ratio of 6:6:1, mixing uniformly in proportion, adding distilled water to make the water content of the final wet base be 30%, and kneading into dough; (2) processing the dough into rectangular dough pieces; (3) Putting the dough sheet into a closed puffing kettle, and puffing the puffing kettle by adopting a combination mode of hot air auxiliary radio frequency and variable temperature pressure difference; the distance between the upper polar plate and the lower polar plate connected with the radio frequency generator is 180-190 mm; the puffing pressure is 0-0.2 MPa; the puffing temperature is 60-90 ℃; the residence time was 15min. The invention combines radio frequency heating, hot air auxiliary heating and variable temperature differential pressure puffing, has low puffing temperature and puffing pressure, does not need special treatment on raw materials, can maintain the quality of original nutrients in the materials and prolongs the shelf life. Meanwhile, the adopted equipment is simple and easy to clean and replace.
Description
Technical Field
The invention belongs to the technical field of food radio frequency variable temperature differential pressure puffing, and relates to a preparation method of a composite puffed snack by hot air assisted radio frequency variable temperature differential pressure puffing.
Background
Puffed snack is popular with consumers, attracts consumers at different ages with their own advantages, and occupies an important weight in daily consumption. The composite puffed snack is more and more concerned by people because of high nutritive value and health benefits. The composite puffed snack is prepared by adding certain functional components (such as yam powder, nuts, fish meat and the like) into cereal or cereal starch, and puffing to make the snack puffed to be puffed and crisp, so as to produce snack food with unique flavor and taste. The composite puffed snack is healthy, safe, nutritional, crisp in taste and unique in flavor, is widely touted by consumers, has a wide consumer market, and has a high research and development value. Although the composite puffed snack has rich nutrition and high economic value, the main problems are that the puffing processing mode of the composite puffed snack is poor, the conventional puffing processing modes comprise frying puffing, extrusion puffing, microwave puffing, steam variable temperature differential pressure puffing and the like, the puffing modes have high grease content, high temperature, long time and uneven heating, the original quality of the product cannot be maintained to the maximum extent, the production efficiency can be reduced, and the nutritive value of the final product is reduced, so that the puffing processing mode of the composite puffed snack is improved, the nutritive value of the product is ensured, the use of grease is reduced in the processing process, the temperature of the processing process is strictly controlled, the selection of raw materials and the strict control of the operation process parameters are well mastered, the nutrition and the sensory quality of the product are maximally ensured, and the optimal composite puffed snack is produced.
The hot air assisted radio frequency variable temperature differential pressure puffing is an emerging puffing method combining radio frequency heating, hot air assisted heating and variable temperature differential pressure puffing. The radio frequency is used as an electromagnetic wave (electromagnetic wave of 3 KHz-300 MHz) and can cause oscillation migration and dipole rotation of polar particles of the material to convert electric energy into heat energy, so that the material is heated from the inside to raise the temperature. The heating uniformity can be improved by the aid of hot air during radio frequency heating, and the loss of material temperature can be reduced. The temperature-varying pressure-difference puffing is to maintain at a certain temperature for a period of time, instantly reduce the pressure, instantly evaporate the water in the material, flash evaporation occurs, the material rapidly expands, the volume becomes larger, and then the material is dried in a vacuum state. Compared with the traditional puffing methods such as frying puffing, the hot air assisted radio frequency variable temperature differential pressure puffing has the advantages of low grease content, low material temperature, low nutrition loss and the like; compared with extrusion puffing, the method has the advantages of higher production efficiency, wider material applicability and small loss of nutrient components; compared with microwave puffing, the microwave puffing machine has higher penetration depth and better heating uniformity; the steam temperature-changing pressure-difference puffing has the advantages of huge volume, long time consumption, high material temperature and uneven heating, and the used steam can be condensed into water, so that the steam temperature-changing pressure-difference puffing device is especially inapplicable to special foods such as composite puffing snacks, and the inside of the material cannot reach the target temperature rapidly, thereby causing energy waste.
A puffed food of straw mushroom-flavored barley and its preparation method are disclosed by Jiangsu Jiangnan biotechnology Co., ltd (patent application number: CN 202210266674.0). The puffed food is prepared by taking barley as a main raw material, compounding straw mushrooms and adopting an extrusion puffing technology. The puffed food is prepared by screw rod and spiral extrusion, the equipment is complex, the cleaning is not facilitated, and the selected barley is fried, so that the process is complex; meanwhile, the puffing temperature and the puffing pressure are high, and the material nutrient substances are difficult to retain.
The Guangdong Yusheng food industry Co., ltd (patent application number: CN 202210256869.7) discloses a puffing device and a puffing process based on saturated steam preheating of puffed snack foods. The patent utilizes the waste heat of steam to preheat the puffing raw materials, then the raw materials are puffed by edible oil in a puffing pot, and the puffing raw materials are heated uniformly by micro-rotation in combination with a rotary driving component to drive the puffing oil pot to rotate. The invention heats by steam, has low heat transfer rate and low production efficiency, and simultaneously, the raw materials are fried and puffed by edible oil, so that the oil content of the product is high, and the health is not benefited; the puffing equipment used by the invention has complex device, more equipment components, and is unfavorable for cleaning and replacement, and the oil temperature is higher during operation, so that the safety is unfavorable.
Ma Liping, xue Lijie, jiao Kunpeng, fan Jinling, du Lin, eastern feeding, luo Lei, zhang Xiaoyu (patent application number: CN 202010812360.7) disclose a processing method of rhizoma Dioscoreae crisp chips. The invention kneads Chinese yam and auxiliary materials into dough, processes into slices, predrying, and puffing by temperature and pressure difference to obtain the product. The method has the defects of high puffing temperature and long evacuating time, the puffing mode is a two-stage puffing mode, the equipment is complex, the operation is difficult, the quality of the product is difficult to control, and the production efficiency is low.
To sum up, the prior art has the following problems: 1. the puffing temperature and the puffing pressure are high, and the material nutrient substances are difficult to preserve; 2. the material heating rate is slow, the time consumption is long, and the production efficiency is low; 3. the grease content is high, which is not beneficial to health; 4. the equipment is complex, and is not beneficial to cleaning and replacement; 5. the process materials are limited. Therefore, a puffing method with strong practicability, high puffing efficiency, quick heating, low puffing temperature and puffing pressure, low grease content, short time consumption and simple equipment is necessary.
Disclosure of Invention
The invention aims to provide a preparation method of a hot air-assisted radio frequency variable temperature differential pressure puffing composite puffing snack, which aims to solve the technical problems in the prior art.
The technical proposal adopted by the invention is that,
a preparation method of a hot air-assisted radio frequency variable temperature differential pressure puffing composite puffed snack comprises the following steps:
(1) Preparing composite dough: mixing yam powder, wheat flour and corn starch according to a mass ratio of 6:6:1, mixing uniformly in proportion, adding distilled water to make the water content of the final wet base be 30%, and kneading into dough;
(2) The dough is processed into rectangular pieces.
(3) Putting the dough sheet into a closed puffing kettle, and puffing the puffing kettle by adopting a combination mode of hot air auxiliary radio frequency and variable temperature pressure difference; the distance between the upper polar plate and the lower polar plate connected with the radio frequency generator is 180-190 mm; the puffing pressure is 0-0.2 MPa; the puffing temperature is 60-90 ℃; the residence time is 15min; the temperature of hot air assisted radio frequency vacuum drying is 60 ℃, the vacuum degree is 0.08MPa, and the residence time is 15min.
Further, the saidIn step (1), the rectangular dough sheet comprises 7 dimensions: 50X 1X 20mm 2 、50×2×20mm 2 、50×3×20mm 2 、50×4×20mm 2 、50×2×10mm 2 、50×2×30mm 2 、50×2×40mm 2 。
Furthermore, the yam powder adopts yam powder of iron sticks.
Further, in the step 3, a hot air auxiliary radio frequency variable temperature differential pressure puffing device is adopted to carry out puffing on the composite cuboid sheet in a hot air, radio frequency variable temperature differential pressure combination mode; the hot air auxiliary radio frequency temperature and pressure difference puffing device comprises an over-temperature and pressure difference system, a hot air auxiliary radio frequency heating system and a computer optical fiber temperature measuring system; wherein:
the variable-temperature differential pressure system comprises a vacuum pump, an air compressor, two high-temperature resistant pipes, a puffing kettle, a compressed air pipeline and a vacuumizing pipeline, wherein: a first annular cavity is formed between the inner wall and the outer wall of the puffing kettle, two high-temperature resistant pipes are respectively communicated with the first annular cavity and serve as an input pipe and an output pipe of the annular cavity of the sterilizing kettle, and the vacuumizing pipeline and the compressed air pipeline are respectively communicated with the first annular cavity of the puffing kettle through the high-temperature resistant pipes; the vacuum pumping pipeline is connected with a vacuum pump, and the compressed air pipeline is connected with an air compressor;
the hot air auxiliary radio frequency heating system comprises a box body, a radio frequency generator, a first controller, an upper polar plate and a lower polar plate, wherein the lower polar plate is arranged at the bottom of the box body, the upper polar plate is arranged above the lower polar plate in parallel, and the radio frequency generator is connected with the upper polar plate and the lower polar plate; a swelling kettle is arranged on the lower polar plate; the radio frequency generator and the control panel are respectively connected with the first controller; the control panel is arranged at the left upper corner of the outer wall of the box body; the control panel is used for sending an operation instruction to the first controller, and the first controller controls the starting of the radio frequency generator, so that a radio frequency field is generated between an upper polar plate and a lower polar plate in the hot air auxiliary radio frequency heating system;
the computer optical fiber temperature measuring system comprises a temperature measuring flange plate, a temperature measuring optical fiber probe, an optical fiber temperature measuring device and a computer, wherein the temperature measuring flange plate is fixed on the puffing kettle, and the temperature measuring optical fiber probe is inserted through the temperature measuring flange plate and the inner wall of the puffing kettle; the optical fiber of the temperature measuring optical fiber probe is connected with an optical fiber temperature measuring device, and the optical fiber temperature measuring device is connected with a computer.
Further, the puffing kettle further comprises an upper cover plate and a lower bottom plate, and air block bricks are paved on the lower bottom plate in the puffing kettle.
Further, a double-layer hollow cylinder container is placed on the air block brick, the container is composed of an outer layer hollow cylinder and an inner layer hollow cylinder of the container, a second annular cavity is formed between the outer layer hollow cylinder and the inner layer hollow cylinder, and ventilation ports for ventilation are uniformly formed in the side wall of the outer layer hollow cylinder and the side wall of the inner layer hollow cylinder respectively.
Further, a vacuum buffer tank, a vacuum meter and a first manual ball valve are arranged on the vacuumizing tube.
Further, a second manual ball valve and a pressure gauge are arranged on the compressed air pipeline.
Further, a motor is arranged at the bottom of the box body of the hot air auxiliary radio frequency heating system, the motor is connected with the lower ends of four screws through gears, and the upper ends of the four screws are respectively connected with an upper electrode plate through threads; the motor is connected with the first controller, and the first controller controls the motor to start to drive the screw to rotate according to a user instruction input by the control panel, so that the upper electrode plate is driven to move up and down relative to the lower electrode plate; an electric heating fan is arranged at the bottom of the box body of the hot air auxiliary radio frequency heating system, and a plurality of blast outlets are uniformly distributed on the lower electrode plate.
Further, the specific operation of the step (3) is as follows:
10-15 pieces with the specification of 50 multiplied by 2 multiplied by 20mm 3 Putting dough sheets into a double-layer hollow cylindrical container in a puffing kettle, fixing an upper cover plate and a lower bottom plate of the puffing kettle, and then placing the puffing kettle on a lower electrode plate; then the distance between the upper polar plate and the lower polar plate is adjusted to 185mm through a control panel;
introducing compressed air into the puffing kettle through an air compressor, adjusting the pressure in the puffing kettle to 0.1MPa, closing a second manual ball valve, and starting a radio frequency generator and an electric heating fan to heat until the temperature reaches 80 ℃; the pressure gauge displays that the temperature is kept for 15 minutes when the puffing pressure is 0.1MPa, and the radio frequency generator is closed;
starting a vacuum pump, opening a first manual ball valve, and introducing vacuum in a vacuum buffer tank into a puffing kettle to carry out temperature-changing pressure difference puffing on materials; the vacuum gauge shows that when the vacuum degree is 0.08MPa, the radio frequency generator is started, maintained for 15min and ended.
Compared with the prior puffing technology, the invention has the following beneficial effects:
(1) On the basis of conventional puffed snack processing, the method selects grains or grain starch as a main raw material, preferably functional food raw materials as a nutrition enhancer, and integrally improves the nutrition and health value of puffed food.
(2) The method changes the heating mode of materials based on the traditional puffing snack production mode, adopts a heating mode of combining hot air with auxiliary radio frequency, and simultaneously assists a variable temperature differential pressure and radio frequency vacuum drying system, thereby overcoming the shortages of high grease content, limited raw materials, slow geometric center heating, uneven heating, long time consumption and low production efficiency of traditional frying puffing, microwave puffing and steam variable temperature differential pressure puffing, obviously improving the heating rate and the production efficiency of the materials on the basis of ensuring the heating uniformity, enabling the internal temperature of the materials to reach the expected target in a short time, reducing the puffing temperature, reducing the probability of material deterioration, simultaneously obtaining products with better quality, being suitable for puffing production of various foods, improving the production efficiency and the product quality, and prolonging the shelf life of the products.
(3) The invention adjusts the radio frequency power through the control panel in the puffing process, and adds hot air for auxiliary heating, thereby reducing the loss of material temperature, having simple equipment, easy cleaning and replacement, simple and convenient operation and safety, and improving the working stability.
(4) The sensory quality and the puffing index of the product are good, meanwhile, the puffing temperature, the puffing pressure difference, the residence time, the vacuumizing temperature and the vacuumizing time can be set at will, the shape and the specification of the material can be changed at will, and the practicability of the equipment is improved.
In conclusion, the invention combines radio frequency heating, hot air auxiliary heating and variable temperature differential pressure puffing, has low puffing temperature and puffing pressure, does not need special treatment on raw materials, can maintain the quality of original nutrients in the materials, and prolongs the shelf life. Meanwhile, the adopted equipment is simple and easy to clean and replace.
Drawings
FIG. 1 is a schematic structural diagram of a hot air assisted radio frequency variable temperature differential pressure puffing drying device in the invention;
FIG. 2 is a top plan view of the location of the expansion tank on the lower plate of the RF generator;
FIG. 3 is a cross-sectional view of a popping kettle filled with material;
FIG. 4 is a top view of FIG. 3;
FIG. 5 is a graph of the temperature rise of hot air assisted RF heating at different plate spacings;
FIG. 6 is a graph of the temperature rise of hot air assisted RF heating at different material thicknesses;
FIG. 7 is a graph of the temperature rise of hot air assisted RF heating at different material heights.
The meaning of each reference numeral in the drawings:
1. a vacuum pump; 2. a vacuum buffer tank; 3. a vacuum gauge; 4. a first manual ball valve, 5 and a second manual ball valve; 6. an air compressor; 7. a pressure gauge; 8. a high temperature resistant tube; 9. an air outlet; 10. an upper plate; 11. a screw; 12. a control panel; 13. a temperature measurement optical fiber probe; 14. an optical fiber temperature measuring device; 15. a computer; 16. a lower polar plate; 17. a motor; 18. a puffing kettle; 19. an electric heating fan; 20. temperature measuring flange plate; 21. a tuyere; 22. a material; 23. air brick; 24. a hollow cylinder at the outer layer of the container; 25. a hollow cylinder at the inner layer of the container; 26. an upper cover plate; 27. a lower base plate; 28. a ventilation port; A. a temperature and pressure varying differential system; B. a hot air auxiliary radio frequency heating system; C. and the computer optical fiber temperature measuring system.
Detailed Description
The invention will be described in detail below with reference to the drawings and the detailed description.
The preparation method of the composite puffed snack adopting the hot air-assisted radio frequency variable temperature and pressure difference puffing provided by the invention adopts the hot air-assisted radio frequency variable temperature and pressure difference puffing device, and comprises the following steps:
(1) Preparing composite dough: mixing yam powder, wheat flour and corn starch according to a mass ratio of 6:6:1, mixing uniformly in proportion, adding distilled water to make the water content of the final wet base be 30%, and kneading into dough;
(2) Processing the dough into rectangular dough pieces to obtain composite yam pieces, wherein the composite yam pieces comprise 7 dimension specifications (length, height and width): 50X 1X 20mm 2 、50×2×20mm 2 、50×3×20mm 2 、50×4×20mm 2 、50×2×10mm 2 、50×2×30mm 2 、50×2×40mm 2 。
(3) Putting the dough sheet into a closed puffing kettle, and puffing the puffing kettle by adopting a combination mode of hot air auxiliary radio frequency and variable temperature pressure difference; the distance between the upper polar plate and the lower polar plate connected with the radio frequency generator is 180-190 mm; the puffing pressure is 0-0.2 MPa; the puffing temperature is 60-90 ℃; the residence time is 15min; the temperature of hot air assisted radio frequency vacuum drying is 60 ℃, the vacuum degree is 0.08MPa, and the residence time is 15min.
The technical scheme has the advantages that:
(1) On the basis of processing conventional puffed snack, grain or grain starch is selected as a main raw material, and a functional food raw material is selected as a nutrition enhancer, so that the nutrition and health value of the puffed food are integrally improved.
(2) On the basis of the traditional puffing snack puffing mode, the heating mode of the materials is changed, the heating mode of combining hot air with radio frequency is adopted, and meanwhile, a variable-temperature differential pressure and radio frequency vacuum drying system is assisted, so that the short plates with high grease content, limited raw materials, slow geometric center heating, uneven heating, long time consumption and low production efficiency in traditional frying puffing, microwave puffing and steam variable-temperature differential pressure puffing are overcome, the heating rate and the production efficiency of the materials are obviously improved on the basis of guaranteeing the heating uniformity, the internal temperature of the materials can reach the expected target in a short time, the production efficiency is improved, the puffing temperature is low, the probability of material deterioration is reduced, meanwhile, products with better quality are obtained, and the puffing snack food is suitable for puffing production of various foods, not only is the production efficiency and the product quality improved, but also the shelf life of the products is prolonged.
Preferably, the rhizoma Dioscoreae powder is rhizoma Dioscoreae powder of Tieguan.
Preferably, in the step 3, a hot air auxiliary radio frequency variable temperature differential pressure puffing device is adopted to carry out puffing on the composite cuboid sheet in a hot air, radio frequency variable temperature differential pressure combination mode; the hot air auxiliary radio frequency temperature-varying pressure-difference puffing device structurally refers to fig. 1-4, and comprises a temperature-varying pressure-difference system A, a hot air auxiliary radio frequency heating system B and a computer optical fiber temperature measuring system C. Wherein:
the variable-temperature differential pressure system A comprises a vacuum pump 1, an air compressor 6, two high-temperature resistant pipes 8, a swelling kettle 18, a compressed air pipeline and a vacuumizing pipeline, wherein: a first annular cavity is arranged between the inner wall and the outer wall of the puffing kettle 18, two high temperature resistant pipes 8 are respectively communicated with the first annular cavity, and serve as an input pipe and an output pipe of the annular cavity of the sterilizing kettle 12, and a vacuumizing pipeline and a compressed air pipeline are respectively communicated with the first annular cavity of the puffing kettle 18 through the high temperature resistant pipes 8; the vacuumizing pipeline is connected with a vacuum pump, and the compressed air pipeline is connected with an air compressor 6;
preferably, the expansion tank 18 further comprises an upper cover plate 26 and a lower bottom plate 27, and the air block bricks 23 are paved on the lower bottom plate 27 in the expansion tank 18 (namely, in the space surrounded by the inner wall of the expansion tank 18). The air block bricks 23 can be heated by radio frequency generated by the hot air auxiliary radio frequency heating system B, the heated air block bricks 23 can heat the compressed air in the first annular cavity and are beneficial to maintaining a high-pressure environment, and the temperature in the first annular cavity cannot be rapidly reduced; and also helps to prevent the reduction of the water vapor pressure inside the material 22 and enhance the puffing effect.
Preferably, a double-layer hollow cylinder container is placed on the air block 23, the container is composed of a container outer layer hollow cylinder 24 and a container inner layer hollow cylinder 25, the container outer layer hollow cylinder 24 and the container inner layer hollow cylinder 25 form a second annular cavity, ventilation openings 28 for ventilation are respectively and uniformly formed in the side wall of the container outer layer hollow cylinder 24 and the side wall of the container inner layer hollow cylinder 25, polytetrafluoroethylene is preferably used as a material of the double-layer hollow cylinder container, the material is high-temperature and high-pressure resistant, suitable for a radio frequency field and low in price, and the material 22 stands in the second annular cavity.
Preferably, the vacuumizing tube is provided with a vacuum buffer tank 2, a vacuum meter 3 and a first manual ball valve 4. Wherein, the vacuum buffer tank 2 is used for buffering pressure, preventing backflow and stabilizing vacuum degree; the vacuum gauge 3 is used for monitoring the vacuum degree of the first annular cavity, and the first manual ball valve 4 is used for controlling the vacuum input into the first annular cavity.
Preferably, the vacuum pump is preferably a ring vacuum pump, such as a SZ-0.15 water ring vacuum pump, available from Shanghai Pujiang vacuum pump manufacturing Inc. The air compressor is preferably an oil free piston air compressor, such as a ZB100 compressor, produced by Shandong macro-moist air compressor technology Inc.
Preferably, a second manual ball valve 5 and a pressure gauge 7 are arranged on the compressed air pipeline. Wherein, manometer 7 is used for monitoring the pressure of first annular cavity, i.e. puffing pressure, and second manual ball valve 5 is used for controlling compressed air to let in first annular cavity.
Preferably, the puffing kettle 18 is a cylindrical container, so that heating uniformity, puffing uniformity and puffing degree can be improved, and the operation is convenient; specifically, the upper cover plate 26 and the lower bottom plate 27 are both metal plates (preferably aluminum alloy plates), which is beneficial to keeping the material 22 in the puffing kettle 18 to have faster heating rate and heating uniformity under the action of radio frequency and hot air.
The hot air auxiliary radio frequency heating system B comprises a box body, a radio frequency generator (namely a high frequency generator for enabling upper and lower plates to work to generate high temperature), a first controller, an upper polar plate 10 and a lower polar plate 16, wherein the lower polar plate 16 is arranged at the bottom of the box body, the upper polar plate 10 is arranged above the lower polar plate 16 in parallel, and the radio frequency generator is connected with the upper polar plate 10 and the lower polar plate 16; a bulking kettle 18 is placed on the lower pole plate 16. The radio frequency generator and the control panel 12 are respectively connected with the first controller; the control panel 12 is arranged at the left upper corner of the outer wall of the box body; the control panel 12 is configured to receive an operation instruction from a user and send the operation instruction to the first controller, where the first controller controls the rf generator to start, so that an rf field is generated between the upper electrode plate 10 and the lower electrode plate 16 in the hot air-assisted rf heating system B, and heat and expand the material in the expansion tank 18.
Preferably, in order to make the puffing effect of the material better, the radio frequency field power is adjusted by adjusting the distance between the upper polar plate 10 and the lower polar plate 16, so as to obtain a proper heating rate according to the requirement, a motor 17 is arranged at the bottom of the box body of the hot air auxiliary radio frequency heating system B, the motor 17 is connected with the lower ends of four screws 11 through gears, the upper ends of the four screws 11 are respectively connected with the upper polar plate 10 through threads (or connected on a bracket through threads, and the upper polar plate 10 is hoisted on the bracket); the motor 17 is connected with a first controller, and the first controller controls the motor 17 to start to drive the screw 11 to rotate according to a user instruction input by the control panel 12, so as to drive the upper electrode plate 10 to move up and down relative to the lower electrode plate 16; in this way, by adjusting the distance between the upper electrode plate 10 and the lower electrode plate 16, the materials in the puffing kettle 18 arranged on the lower electrode plate 16 are positioned at proper heating positions, and the heating rate and the heating uniformity of the materials are improved, so that a better puffing and drying effect is obtained.
Preferably, the upper and lower plates 10, 16 are aluminum alloy plates suitable for use in a radio frequency field, so that the material in the expansion tank 18 has a faster heating rate and better heating uniformity under the radio frequency.
Preferably, the high temperature resistant pipe 8 adopts a cylindrical plastic ventilation pipeline, preferably a reinforced steel wire silica gel hose, the working temperature range of the material is wide and is between minus 60 ℃ and 200 ℃, the material is food and pharmacopoeia grade, has no taste, smooth mirror surface, does not generate any residue, and is easy to clean.
Preferably, an air outlet 9 is arranged at the top of the box body and is used for ventilation of the interior of the box body.
Preferably, in order to slow down the temperature loss in the annular cavity of the puffing kettle 18, an electric heating fan 19 is arranged at the bottom of the box body of the hot air auxiliary radio frequency heating system B, and a plurality of blast ports 21 are uniformly distributed on the lower electrode plate 16. External air is blown out from bottom to top through a blast port 21 after being heated by an electric heating fan 19, so that the whole temperature of a heating cavity of a hot air auxiliary radio frequency heating system B can be raised to achieve the effect of heat preservation of the puffing kettle 18, and the efficiency of hot air auxiliary radio frequency variable temperature differential puffing and drying is increased. Preferably, the blower 21 is circular and has a diameter of 20-30 mm, which facilitates the passage of hot air and improves the uniformity of the heat of the air in the tank, thereby rapidly exhausting cold air.
The computer optical fiber temperature measurement system C comprises a temperature measurement flange plate 20, a temperature measurement optical fiber probe 13, an optical fiber temperature measurement device 14 and a computer 15, wherein the temperature measurement flange plate 20 is fixed on the puffing kettle 18, and the temperature measurement optical fiber probe 13 is inserted through the temperature measurement flange plate 20 and the inner wall of the puffing kettle 18 and is used for measuring the center temperature of a material in the puffing kettle 18; the optical fiber of the temperature measuring optical fiber probe 13 is connected with an optical fiber temperature measuring device 14, the optical fiber temperature measuring device is connected with a computer 15, and relevant software of the optical fiber temperature measuring device 14 is loaded in the computer 15 and used for controlling the temperature measuring optical fiber probe 13 to measure the temperature of materials in real time.
The working process of the device comprises the following steps:
(1) Opening the box body, placing the material to be puffed (such as composite yam slices) into a second annular cavity of a double-layer hollow cylindrical container in the puffing kettle 18 (shown in figure 4), fixing an upper cover plate 26 and a lower bottom plate 27 of the puffing kettle 18, placing the puffing kettle 18 on a lower electrode plate 16 of a hot air auxiliary radio frequency heating system B, and respectively communicating the first annular cavity with a compressed air pipeline and a vacuumizing pipeline of a variable temperature and pressure difference system A by using two high-temperature resistant pipes 8; the temperature measuring optical fiber probe 13 is inserted into the material, the optical fiber is connected with the optical fiber temperature measuring device 14 through the temperature measuring flange plate 20, the optical fiber temperature measuring device 14 is connected with the computer 15, and the box door is closed.
(2) An operator starts a temperature and pressure varying differential system A through an independent power supply, opens the second manual ball valve 5, closes the first manual ball valve 4, and introduces compressed air into the puffing kettle 18 through the air compressor 6 for pressurizing operation. The pressure gauge 7 shows that the pressure in the puffing kettle 18 meets the requirement, and the second manual ball valve 5 is closed; at the same time, the operator sets the spacing and processing time of the upper and lower plates 10 and 16 through the control panel 12; the control panel 12 controls the motor 17 to drive the four screws 11 to rotate so as to adjust the distance between the upper polar plate 10 and the lower polar plate 16; an operator starts an electric heating fan 19 through a control panel 12 to blow hot air into the radio frequency heating cavity, and then operates and controls a radio frequency generator to start to perform radio frequency heating treatment assisted by the hot air; meanwhile, optical fiber temperature measuring software in the computer 15 is started, and the computer optical fiber temperature measuring system C is controlled to measure the temperature of the material center in real time.
(3) The vacuum pump 1 is turned on in advance, and the vacuum buffer tank 2 is pumped to a certain vacuum degree. After the materials in the puffing kettle 18 reach the set temperature and are maintained for a period of time, the heating is completed, the radio frequency generator is closed, the first manual ball valve 4 is opened, the vacuum pump 1 is started, and the vacuum in the vacuum buffer tank 2 is instantaneously input into the puffing kettle 18 to perform instantaneous temperature and pressure difference; the vacuum meter 3 shows that the vacuum degree in the puffing kettle 18 meets the requirement, a radio frequency generator is started, and hot air assisted radio frequency vacuum drying is carried out at a certain temperature. After the hot air assisted radio frequency vacuum drying is carried out for a period of time, the radio frequency generator is closed, the pressure release valve is opened to release pressure, the whole system is restored to normal pressure, and after the normal pressure is reached, the system is automatically stopped; meanwhile, stopping the related optical fiber temperature measuring software in the computer 15, and automatically recording real-time temperature measuring data by the computer 15; the expansion tank 18 is opened and material is removed therefrom to determine the relevant index.
The Chinese yam is used as food vegetables, is fine and smooth, has special flavor, contains very rich nutrition and health care substances, and is excellent health care food. In recent years, the researches show that the Chinese yam has the effects of inducing the production of interferon and enhancing the immune function of human bodies. The choline and lecithin contained in the health-care food are beneficial to improving the memory of people, can strengthen body and delay aging after being eaten frequently, and are good health-care products favored by people. The food which is made of the Chinese yam as the main material and the konjak, starch raw material and the like has the effects of rich nutrition, nourishing and body building, and beautifying, and is an unobtainable healthy and nutritional food. The comprehensive utilization and development of the Chinese yam have a plurality of problems such as resource waste, low added value, conflict with healthy nutrition concepts and the like, particularly the processing technology is not mature, the development of Chinese yam products is seriously restricted, the improvement on the technology by a scientific means is needed, the added value of the Chinese yam product is enlarged, and the development of the Chinese yam product is continued. The hot air auxiliary radio frequency variable temperature differential pressure puffing device is adopted to carry out puffing treatment on the composite Chinese yam slices to be puffed, and the puffing treatment comprises the following operations:
the composite Chinese yam slices with the same shape and specification (the shape specification comprises 50 multiplied by 1 multiplied by 20 mm) 2 、50×2×20mm 2 、50×3×20mm 2 、50×4×20mm 2 、50×2×10mm 2 、50×2×30mm 2 、50×2×40mm 2 ) Put and putAn upper cover plate 26 and a lower bottom plate 27 of the puffing kettle 18 are fixed between interlayers of double-layer hollow cylinder containers in the puffing kettle 18, and then the puffing kettle 18 is placed on the lower electrode plate 16; then the upper polar plate and the lower polar plate are adjusted to be 180, 185 and 190mm by the control panel 12; when the yam slices are puffed in batches, the quantity of the yam slices is 10-15; compressed air is introduced into the puffing kettle 18 through the air compressor 6, the pressure of the puffing kettle 18 is regulated to be 0.1MPa, the second manual ball valve 5 is closed, the radio frequency generator and the electric heating fan 19 are started for heating, the final temperature is set to be 80 ℃, and the hot air auxiliary radio frequency heating curve of the Chinese yam slices is obtained. According to the steps, obtaining the optimal heating rate, preserving heat for 15min under different puffing pressures (0, 0.1 and 0.2 MPa) and different puffing temperatures (60, 70, 80 and 90 ℃), closing a radio frequency generator, starting a vacuum pump 1 (a vacuum buffer tank 2 is pumped to a certain vacuum degree, namely 0.08MPa by the vacuum pump 1 in advance), opening a first manual ball valve 4, introducing vacuum in the vacuum buffer tank 2 into a puffing kettle 18, and puffing the yam slices 22 at variable temperature and pressure difference; the vacuum meter 3 shows that when the vacuum degree in the puffing kettle 18 is 0.08MPa, the radio frequency generator is started, and the materials in the puffing kettle 18 are subjected to hot air auxiliary radio frequency vacuum drying and maintained for 15min. And taking out the materials after the hot air assisted radio frequency variable temperature differential pressure puffing is finished, and measuring the hardness, the water content, the color and the puffing degree of the materials.
Example 1 Hot air assisted radio frequency heating temperature Rate measurement under different plate spacings of composite Chinese yam pieces
(1) The yam flour, wheat flour and corn starch of the iron stick are mixed according to the mass ratio of 6:6:1, mixing evenly, adding distilled water to make the water content of the final wet base be 30%, and kneading into dough.
(2) Processing the dough into cuboid sheet (composite rhizoma Dioscoreae sheet) with specific size of 50X2X20mm 2 。
(3) The hot air assisted radio frequency variable temperature differential pressure puffing device is adopted to heat the composite yam slices at different polar plate intervals, and comprises the following steps:
the compound Chinese yam slices (50X 2X 20mm in shape) 2 ) Is put between the interlayers of the double-layer hollow cylinder container in the puffing kettle 18, and the upper cover plate 26 and the lower bottom plate 2 of the puffing kettle 18 are fixed7, placing the puffing kettle 18 on the lower electrode plate 16, and adjusting the distance between the upper electrode plate and the lower electrode plate to be 180, 185 and 190mm through the control panel 12; when the yam slices are puffed in batches, the quantity of the yam slices is 10-15; compressed air is introduced into the puffing kettle 18 through the air compressor 6, the pressure of the puffing kettle 18 is regulated to be 0.1MPa, the second manual ball valve 5 is closed, the radio frequency generator and the electric heating fan 19 are started for heating, the final temperature is set to be 80 ℃, and the heating curve of the mountain pill hot air auxiliary radio frequency heating system B is obtained through the computer optical fiber temperature measuring system C and is shown in figure 5. The radio frequency generator is turned off. The results show that: the hot air auxiliary radio frequency heating system B can quickly and stably provide a heating environment, has good heating uniformity, and has no air leakage phenomenon of the puffing kettle 18 in the use process, and is stable and safe; 180. at the distances of 185 and 190mm, the temperature rise is fastest when the distance between the plates is 185mm, the heating uniformity index is minimum, the heating uniformity is best, and the target temperature can be reached within 260 s.
Example 2 measurement of uniformity of Hot air assisted radio frequency heating and heating Rate of composite mountain tablets under different Material thicknesses
Different thicknesses (50X 1X 20 mm) were prepared according to the procedure in example 1 2 、50×2×20mm 2 、50×3×20mm 2 、50×4×20mm 2 ) According to the optimal plate spacing obtained in example 1, the materials were placed between sample container interlayers at 185mm plate spacing, compressed air was introduced to bring the pressure in the expansion tank 18 to 0.1MPa, and subsequently heating uniformity and heating rate were measured according to the procedure in example 1, and a heating curve was obtained by the computer optical fiber temperature measuring system C as shown in fig. 6. The heating uniformity index under different conditions is shown in Table 1. The results show that: 1. under four material thicknesses of 2, 3 and 4mm, the temperature rise is fastest when the material thickness is 1mm, but the heating uniformity index is minimum when the material thickness is 2mm, the heating uniformity is best, and the temperature rise rates of the material thickness is 1mm and 2mm are not remarkably different, so that the material thickness is 2 mm.
TABLE 1 uniformity index of hot air assisted RF heating for composite yam slices under different conditions
Example 3 measurement of uniformity of Hot air assisted radio frequency heating and heating Rate of composite yam pieces at different Material heights
Different heights (50X 2X 10 mm) were prepared according to the procedure in example 1 2 、50×2×20mm 2 、50×2×30mm 2 、50×2×40mm 2 ) According to the optimal plate spacing obtained in example 1 and the material thickness obtained in example 2, placing the material between sample container interlayers at 185mm plate spacing and 2mm material thickness, introducing compressed air to make the pressure in the puffing kettle 18 be 0.1MPa, and subsequently performing heating uniformity and heating rate measurement according to the steps in example 1, and obtaining a heating curve through a computer optical fiber temperature measuring system C as shown in figure 7. The heating uniformity index under different conditions is shown in Table 1. The results show that: 10. under four material heights of 20, 30 and 40mm, the temperature rise is fastest when the material height is 40mm, and secondly is 30mm, but the heating uniformity index is larger under the two material heights, the heating uniformity index is smallest when the material height is 20mm, the heating uniformity is best, and the temperature rise rates of the material heights are 40mm and 30mm are too fast, so that stable heating is not facilitated, and the material height is 20 mm.
Example 4 measurement of puffing quality of composite Chinese yam pieces under different puffing pressures and different puffing temperatures by hot air assisted radio frequency variable temperature differential pressure
A fixed size (50X 2X 20 mm) was prepared according to the procedure in example 1 2 ) Taking 10-15 yam slices, placing the material between container interlayers at the spacing of 185mm polar plates, introducing compressed air to enable the interior of a swelling kettle 18 to reach a certain pressure, heating the yam slices 22 to different swelling temperatures (60, 70, 80 and 90 ℃) under the combination of radio frequency and hot air for 15min, closing the radio frequency, opening a first manual ball valve 4, enabling the composite yam slices to carry out variable-temperature differential-pressure swelling operation under different swelling pressures (0, 0.1 and 0.2 MPa), and carrying out hot air assisted radio frequency vacuum drying for 15min under the vacuum degree of 0.08MPa and 60 ℃. Taking out the materials after completion to measure the water content, hardness, brittleness, color and swelling degree, and obtaining the resultSee table 2. The results show that: when the puffing temperature is 80 ℃ and the puffing pressure is 0.1MPa, the obtained puffed product has the lowest water content, the highest hardness and brittleness, the highest puffing degree and the lowest change of color delta E, namely 3755.1g, 15 brittleness, 2.66 puffing degree, 12.36 water content and 8.72 color delta E, which indicates that the optimal puffed product can be obtained under the condition.
TABLE 2 swelling quality variation of composite yam pieces under different conditions
Through experiments, the distance between the upper polar plate and the lower polar plate is 185mm, and the shape of the material is 50 multiplied by 2 multiplied by 20mm 3 The moisture content of the wet base is 30%, the puffing temperature is 80 ℃, the puffing pressure is 0.1MPa, the puffing residence time is 15min, and the variable-temperature differential pressure puffing drying effect is good under the conditions that the hot air auxiliary radio frequency vacuum drying temperature is 60 ℃, the vacuum degree is 0.08MPa and the radio frequency vacuum drying time is 15min.
In summary, the invention combines the radio frequency, hot air and variable temperature differential pressure puffing to prepare the composite nutrition-enhanced food raw material, overcomes the shortages of slow temperature rise in the geometric center, low puffing drying efficiency and poor puffing drying effect of the traditional hot air puffing drying mode, shortens the puffing drying time, improves the quality of puffed products, greatly improves the puffing drying efficiency, enables the internal temperature of the materials to reach the expected aim in a shorter time, enables the food to be puffed and dried quickly, is particularly suitable for the leisure puffed food of composite flour, fruits and vegetables, and has important significance for maintaining the nutritional value of the food and improving the working efficiency.
Claims (6)
1. The preparation method of the hot air-assisted radio frequency variable temperature differential pressure puffing composite puffed snack is characterized by comprising the following steps of:
(1) Preparing composite dough: mixing yam powder, wheat flour and corn starch according to a mass ratio of 6:6:1, mixing uniformly in proportion, adding distilled water to make the water content of the final wet base be 30%, and kneading into dough;
(2) The dough was processed into rectangular dough pieces comprising 7 dimensional specifications: 50×1×20× 20mm 2 、50×2×20 mm 2 、50×3×20 mm 2 、50×4×20 mm 2 、50×2×10 mm 2 、50×2×30 mm 2 、50×2×40 mm 2 ；
(3) 10-15 pieces with the specification of 50 multiplied by 2 multiplied by 20mm 3 Putting dough sheets into a double-layer hollow cylindrical container in a puffing kettle, fixing an upper cover plate and a lower bottom plate of the puffing kettle, and then placing the puffing kettle on a lower electrode plate; then the distance between the upper polar plate and the lower polar plate is adjusted to 185mm through a control panel;
introducing compressed air into the puffing kettle through an air compressor, adjusting the pressure in the puffing kettle to 0.1MPa, closing a second manual ball valve, and starting a radio frequency generator and an electric heating fan to heat until the temperature reaches 80 ℃; the pressure gauge displays that the temperature is kept for 15 minutes when the puffing pressure is 0.1MPa, and the radio frequency generator is closed;
starting a vacuum pump, opening a first manual ball valve, and introducing vacuum in a vacuum buffer tank into a puffing kettle to carry out temperature-changing pressure difference puffing on materials; the vacuum meter shows that when the vacuum degree is 0.08MPa, the radio frequency generator is started, the temperature of hot air auxiliary radio frequency vacuum drying is 60 ℃ and is maintained for 15min, and the process is finished;
in the step (3), a hot air auxiliary radio frequency variable temperature differential pressure puffing device is adopted to carry out hot air, radio frequency variable temperature differential pressure combination puffing on the dough sheet; the hot air auxiliary radio frequency temperature and pressure difference puffing device comprises an over-temperature and pressure difference system, a hot air auxiliary radio frequency heating system and a computer optical fiber temperature measuring system; wherein:
the variable-temperature differential pressure system comprises a vacuum pump, an air compressor, two high-temperature resistant pipes, a puffing kettle, a compressed air pipeline and a vacuumizing pipeline, wherein: a first annular cavity is formed between the inner wall and the outer wall of the puffing kettle, two high-temperature resistant pipes are respectively communicated with the first annular cavity and serve as an input pipe and an output pipe of the first annular cavity, and the vacuumizing pipeline and the compressed air pipeline are respectively communicated with the first annular cavity of the puffing kettle through the high-temperature resistant pipes; the vacuum pumping pipeline is connected with a vacuum pump, and the compressed air pipeline is connected with an air compressor;
the hot air auxiliary radio frequency heating system comprises a box body, a radio frequency generator, a first controller, an upper polar plate and a lower polar plate, wherein the lower polar plate is arranged at the bottom of the box body, the upper polar plate is arranged above the lower polar plate in parallel, and the radio frequency generator is connected with the upper polar plate and the lower polar plate; a swelling kettle is arranged on the lower polar plate; the radio frequency generator and the control panel are respectively connected with the first controller; the control panel is arranged at the left upper corner of the outer wall of the box body; the control panel is used for sending an operation instruction to the first controller, and the first controller controls the starting of the radio frequency generator, so that a radio frequency field is generated between an upper polar plate and a lower polar plate in the hot air auxiliary radio frequency heating system;
the computer optical fiber temperature measuring system comprises a temperature measuring flange plate, a temperature measuring optical fiber probe, an optical fiber temperature measuring device and a computer, wherein the temperature measuring flange plate is fixed on the puffing kettle, and the temperature measuring optical fiber probe is inserted through the temperature measuring flange plate and the inner wall of the puffing kettle; the optical fiber of the temperature measuring optical fiber probe is connected with an optical fiber temperature measuring device which is connected with a computer;
a motor is arranged at the bottom of the box body of the hot air auxiliary radio frequency heating system, the motor is connected with the lower ends of four screws through gears, and the upper ends of the four screws are respectively connected with an upper electrode plate through threads; the motor is connected with the first controller, and the first controller controls the motor to start to drive the screw to rotate according to a user instruction input by the control panel, so that the upper electrode plate is driven to move up and down relative to the lower electrode plate; an electric heating fan is arranged at the bottom of the box body of the hot air auxiliary radio frequency heating system, and a plurality of blast outlets are uniformly distributed on the lower electrode plate.
2. The method for preparing the hot air-assisted radio frequency variable temperature and pressure differential puffing composite puffing snack according to claim 1, wherein the yam powder is yam powder of a stick.
3. The method for preparing the hot air-assisted radio frequency variable temperature and pressure differential puffing composite puffed snack according to claim 1, wherein the puffing kettle further comprises an upper cover plate and a lower bottom plate, and air block bricks are paved on the lower bottom plate in the puffing kettle.
4. The method for preparing the composite puffed snack by hot air assisted radio frequency variable temperature differential pressure puffing as claimed in claim 3, wherein a double-layer hollow cylinder container is placed on the air block brick, the container is composed of an outer hollow cylinder and an inner hollow cylinder of the container, a second annular cavity is formed by the outer hollow cylinder and the inner hollow cylinder of the container, and ventilation ports for ventilation are uniformly formed on the side wall of the outer hollow cylinder of the container and the side wall of the inner hollow cylinder of the container respectively.
5. The method for preparing the hot air-assisted radio frequency variable temperature and pressure differential puffing composite puffing snack according to claim 1, wherein a vacuum buffer tank, a vacuum gauge and a first manual ball valve are arranged on the vacuumizing tube.
6. The method for preparing the hot air-assisted radio frequency variable temperature and pressure differential puffing composite puffing snack according to claim 1, wherein a second manual ball valve and a pressure gauge are arranged on the compressed air pipeline.
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| CN218164265U (en) * | 2022-07-13 | 2022-12-30 | 西北农林科技大学 | Hot air assisted radio frequency variable temperature differential pressure puffing drying device |
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