DE3721412A1 - Method and arrangement for drying vegetable and animal products with microwaves and infra-red waves - Google Patents

Method and arrangement for drying vegetable and animal products with microwaves and infra-red waves

Info

Publication number
DE3721412A1
DE3721412A1 DE19873721412 DE3721412A DE3721412A1 DE 3721412 A1 DE3721412 A1 DE 3721412A1 DE 19873721412 DE19873721412 DE 19873721412 DE 3721412 A DE3721412 A DE 3721412A DE 3721412 A1 DE3721412 A1 DE 3721412A1
Authority
DE
Germany
Prior art keywords
drying
microwave
infrared
microwaves
moisture
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.)
Withdrawn
Application number
DE19873721412
Other languages
German (de)
Inventor
Franz Prof Dr Ing Wieneke
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE19873721412 priority Critical patent/DE3721412A1/en
Publication of DE3721412A1 publication Critical patent/DE3721412A1/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/28—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun
    • F26B3/30—Drying solid materials or objects by processes involving the application of heat by radiation, e.g. from the sun from infrared-emitting elements
    • 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
    • F26B3/347—Electromagnetic heating, e.g. induction heating or heating using microwave energy

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Physics & Mathematics (AREA)
  • Combustion & Propulsion (AREA)
  • Electromagnetism (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Toxicology (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

The known methods of drying by thermal methods or the use of microwaves alone often impair the substances contained in the product and lead to a loss of aromatic substances. The method according to the invention avoids this to a great extent by a powerful exposure of the inner vegetative moisture by a microwave shock, a specific surface drying by infra-red rays and an inner drying through with microwaves. <IMAGE>

Description

Die Erfindung betrifft ein Verfahren zur Trocknung pflanzlicher und tierischer Produkte mit Mikro- und Infrarotwellen.The invention relates to a method for drying vegetable and animal products with micro and Infrared waves.

Das Trocknen von biologischen Produkten mit Mikro- oder Infrarotwellen oder anderen thermischen Verfahren ist bekannt. Es führt zu relativ langen Trocknungszeiten, zur Beeinträchtigung von Inhaltstoffe, wie der Dena­ turierung von Eiweißen, dem Verlust an Aroma- und Ge­ schmackstoffen bei Pflanzen und zu hohen Energiekosten.Drying biological products with micro or Infrared waves or other thermal processes known. It leads to relatively long drying times, to impair ingredients such as the Dena Turiation of proteins, the loss of flavor and Ge flavors in plants and at high energy costs.

Aufgabe der Erfindung ist es deshalb, biologische Stof­ fe möglichst schonend und kostengünstig zu trocknen.The object of the invention is therefore biological substance dry as gently and inexpensively as possible.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß das Gut einem kurzen intensiven Mikrowellenschock unterworfen wird, der die Zellstruktur zerstört und die dann zum großen Teil oberflächlich offenliegende Feuchte durch Infrarotstrahlen verdunstet. Die noch im Gutsinneren verbleibende Feuchte wird dann durch die Beaufschlagung mit Mikrowellen aus dem Gut herausge­ trieben.This object is achieved in that the good of a short intense microwave shock is subjected, which destroys the cell structure and the then largely superficially exposed Moisture evaporates through infrared rays. The still in Residual moisture then remains through the Exposure to microwaves from the good driven.

Dieser Aufbereitungs- und Trocknungsprozeß findet bei relativ niedrigen Temperaturen statt, da nach dem Sprengen der Zellstruktur die Infrarotwellen bzw. ther­ mische Verfahren nur solange eingesetzt werden, wie Oberflächenfeuchte verdunstet; das Gut selbst wird dabei nicht stark erwärmt. Die verbleibende Restfeuchte im Inneren des Gutes wird deshalb durch Mikrowellen­ energie verdunstet, weil diese nur auf die Wasserbin­ dungen anspricht und die organische Masse weniger er­ wärmt. Durch diese Kombination von Infrarot- und Mikro­ wellen verläuft der Wasserentzug bei relativ niedrigen Temperaturen ab, wobei das vorherige Sprengen der Zel­ len den Entzug eines relativ großen Anteils der Feuchte in der produktschonenden Oberflächentrockung ermög­ licht, die zudem weniger energieaufwendig ist.This preparation and drying process takes place at relatively low temperatures instead, since after Detonate the cell structure the infrared waves or ther Mixing methods can only be used as long as Surface moisture evaporates; the good itself becomes not overheated. The remaining moisture inside the goods is therefore caused by microwaves energy evaporates because it only affects the water tank appeals and the organic mass less warms. This combination of infrared and micro waves, the water is withdrawn at relatively low  Temperatures decrease, with the previous blasting of the cell len the withdrawal of a relatively large proportion of the moisture in the gentle drying of the surface light that is also less energy-intensive.

Dieses Verfahren läßt sich sowohl bei der Trockung von Pflanzen, Gemüse als auch bei der Aufbereitung von dünn ge­ schnittenem Fleisch, den Fleischchips, anwenden.This process can be used both for drying Plants, vegetables as well as in the preparation of thin ge cut meat, the meat chips.

So behandeltes biologisches Gut nimmt beim Einweichen leicht wieder Feuchte auf, ist gut rekonstituierbar.Biological goods treated in this way take on soaking slightly moist again, is easily reconstitutable.

Die Phasen der Oberflächentrocknung durch die Infrarot­ wellen und der inneren Durchtrocknung durch die Mikro­ wellen können in der Intensität und Dauer durch Messung der Gutfeuchte, der Farbveränderung des Gutes und der Guttemperatur eingestellt werden, die am Ende der je­ weiligen Strecke gemessen werden. Insbesondere kann auf diese Weise die Phase der Oberflächentrocknung durch Infrarotstahler und die Phase der Mikrowellentrockung voneinander getrennt werden.The phases of surface drying by infrared waves and the internal drying through the micro waves can be measured and measured in intensity and duration the moisture content, the color change of the material and the Good temperature can be set, which at the end of each distance to be measured. In particular, on this way through the phase of surface drying Infrared steel and the phase of microwave drying be separated from each other.

In Fig. 1 ist schematisch eine Einrichtung zur Durchführung des erfindungsgemäßen Verfahrens darge­ stellt. Ein Förderband 1 führt das von der Aufgabesta­ tion 2 einfallende Gut 3 in der Folge durch eine kurzzeitig und intensiv wirkende Mikrowellenstrecke, in der die Zellen gesprengt werden, sodann durch eine Infrarot- bez. thermische Trocknungsstrecke, in der die Oberflächenfeuchte entzogen wird und abschließend durch eine Mikrowellenstrecke für die innere Durchtrockung. In Fig. 1, a device for performing the method according to the invention is shown schematically Darge. A conveyor belt 1 leads the incident from the task 2 tion 3 in the sequence through a short-term and intense microwave path, in which the cells are blasted, then by an infrared bez. Thermal drying section, in which the surface moisture is extracted and finally through a microwave section for internal drying.

Die erste, die Zellstruktur zerstörende Mikrowellen­ strecke kann bei der Trocknung von Pflanzen gegebenen­ falls auch durch eine mechanische Aufbereitung, wie durch das bekannte Quetschen von Stengeln und Blätter, ersetzt werden.The first microwave to destroy the cell structure stretch can be given when drying plants if also by mechanical processing, such as through the well-known squeezing of stems and leaves, be replaced.

Claims (4)

1. Verfahren zur Trocknung pflanzlicher und tierischer Stoffe mittels Mikrowellen und thermischer Trock­ nungsmittel, wie Heißluft oder Infrarotbestrahlung, dadurch gekennzeichnet, daß das zu trocknende Gut zunächst einem Mikrowellenschock mit hoher Intensi­ tät und kurzer Zeitdauer unterworfen wird, sodaß spontan Dampf im Zellgewebe entsteht, der die Zellstruktur zum Zerreißen bringt, sodann die im wesentlichen an den Oberflächen des zerissenen Produktes anhaftenden Feuchte sowie die ober­ flächennahe Feuchte durch Infrarotbestrahlung oder trocknungsfähiger Luft verdunstet bzw. verdampft und die verbleibende Restfeuchte durch eine Mikro­ wellenbestrahlung entzogen wird.1. Process for drying plant and animal substances by means of microwaves and thermal drying agents, such as hot air or infrared radiation, characterized in that the material to be dried is first subjected to a microwave shock with high intensity and a short period of time, so that steam is spontaneously formed in the cell tissue causes the cell structure to tear, then the moisture adhering to the surfaces of the torn product and the moisture near the surface evaporate or evaporate by infrared radiation or air that can be dried, and the remaining moisture is removed by microwave radiation. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß die Zerstörung der Zellstruktur zu Beginn des Prozesses bei Pflanzen durch ein mechanisches Auf­ bereiten, wie Quetschen oder Schlagen, vorgenommen wird.2. The method according to claim 1, characterized in that that the destruction of the cell structure at the beginning of the Process in plants by mechanical opening prepare, such as squeezing or beating becomes. 3. Verfahren nach Anspruch 1 oder 2, dadurch gekenn­ zeichnet, daß die Dauer und/oder Intensität der Trocknung durch die Infrarot- und Mikrowellenbe­ strahlung nach der Temperatur und/oder der Gut­ feuchte und/oder der Farbveränderung des Gutes er­ folgt, die am Ende der jeweiligen Strecke gemessen wird. 3. The method according to claim 1 or 2, characterized records that the duration and / or intensity of the Drying by the infrared and microwave oven radiation according to the temperature and / or the good damp and / or the color change of the goods follows that measured at the end of each route becomes.   4. Einrichtung zur Durchführung des Verfahrens nach dem Anspruch 1, bestehend aus einem Förderband 1, das in Folge eine Aufgabestation 2 für das Gut 3 eine schmale Mikrowellenstrecke 4 mit hoher Intensität, eine Infrarot- bzw. Warmluftstrecke 5 und eine län­ gere Mikrowellenstrecke 6 mit niedrigerer Intensität bzw. Frequenz durchläuft.4. A device for carrying out the method according to claim 1, consisting of a conveyor belt 1, which in succession a feed station 2 for the goods 3, a narrow microwave section 4 with high intensity, an infrared or warm air section 5 and a longer microwave section 6 with passes through lower intensity or frequency.
DE19873721412 1987-06-29 1987-06-29 Method and arrangement for drying vegetable and animal products with microwaves and infra-red waves Withdrawn DE3721412A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19873721412 DE3721412A1 (en) 1987-06-29 1987-06-29 Method and arrangement for drying vegetable and animal products with microwaves and infra-red waves

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19873721412 DE3721412A1 (en) 1987-06-29 1987-06-29 Method and arrangement for drying vegetable and animal products with microwaves and infra-red waves

Publications (1)

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DE3721412A1 true DE3721412A1 (en) 1989-01-12

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3831089A1 (en) * 1987-09-12 1990-03-15 Claas Saulgau Gmbh Process for the harvesting and treatment of flax
EP0559012A1 (en) * 1992-03-05 1993-09-08 Hans Jürgen Enning Process and installation for drying digerted sludge
WO1994010857A1 (en) * 1992-11-11 1994-05-26 Unilever Plc Process for the preparation of a food product
DE29517499U1 (en) * 1995-11-04 1997-03-13 Battelle Ingenieurtechnik GmbH, 65760 Eschborn Device for the treatment of substances with electromagnetic radio frequency energy
US5980962A (en) * 1994-07-11 1999-11-09 Microwave Processing Technologies Pty. Limited Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material
WO2019161413A1 (en) * 2018-02-19 2019-08-22 Treasure8 Llc Method of reducing moisture in brewers' spent grain and the product thus obtained
CN113172021A (en) * 2021-03-02 2021-07-27 国网山东省电力公司东平县供电公司 Drying and cleaning device for processing cable flame-retardant belt

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3831089A1 (en) * 1987-09-12 1990-03-15 Claas Saulgau Gmbh Process for the harvesting and treatment of flax
DE3831089C2 (en) * 1987-09-12 1998-12-03 Claas Saulgau Gmbh Process for processing flax
EP0559012A1 (en) * 1992-03-05 1993-09-08 Hans Jürgen Enning Process and installation for drying digerted sludge
WO1994010857A1 (en) * 1992-11-11 1994-05-26 Unilever Plc Process for the preparation of a food product
US5413800A (en) * 1992-11-11 1995-05-09 Unilever Patent Holdings B.V. Process for the preparation of a food product
US5980962A (en) * 1994-07-11 1999-11-09 Microwave Processing Technologies Pty. Limited Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material
DE29517499U1 (en) * 1995-11-04 1997-03-13 Battelle Ingenieurtechnik GmbH, 65760 Eschborn Device for the treatment of substances with electromagnetic radio frequency energy
WO2019161413A1 (en) * 2018-02-19 2019-08-22 Treasure8 Llc Method of reducing moisture in brewers' spent grain and the product thus obtained
CN113172021A (en) * 2021-03-02 2021-07-27 国网山东省电力公司东平县供电公司 Drying and cleaning device for processing cable flame-retardant belt

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