JPH027613B2 - - Google Patents
Info
- Publication number
- JPH027613B2 JPH027613B2 JP6531387A JP6531387A JPH027613B2 JP H027613 B2 JPH027613 B2 JP H027613B2 JP 6531387 A JP6531387 A JP 6531387A JP 6531387 A JP6531387 A JP 6531387A JP H027613 B2 JPH027613 B2 JP H027613B2
- Authority
- JP
- Japan
- Prior art keywords
- far
- vegetables
- infrared
- infrared rays
- temperature
- 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.)
- Expired - Lifetime
Links
- 235000013311 vegetables Nutrition 0.000 claims description 97
- 239000000463 material Substances 0.000 claims description 41
- 238000000034 method Methods 0.000 claims description 28
- 238000010438 heat treatment Methods 0.000 claims description 23
- 230000001678 irradiating effect Effects 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000010410 layer Substances 0.000 description 25
- 238000001035 drying Methods 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000919 ceramic Substances 0.000 description 7
- 230000006866 deterioration Effects 0.000 description 7
- 238000002845 discoloration Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 238000007602 hot air drying Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000035515 penetration Effects 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000446 fuel Substances 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 229920002545 silicone oil Polymers 0.000 description 3
- 239000002344 surface layer Substances 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000003208 petroleum Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910000881 Cu alloy Inorganic materials 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000155437 Raphanus sativus var. niger Species 0.000 description 1
- 229910052581 Si3N4 Inorganic materials 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 229910010413 TiO 2 Inorganic materials 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003350 kerosene Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910001120 nichrome Inorganic materials 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000007750 plasma spraying Methods 0.000 description 1
- 239000001294 propane Substances 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- HBMJWWWQQXIZIP-UHFFFAOYSA-N silicon carbide Chemical compound [Si+]#[C-] HBMJWWWQQXIZIP-UHFFFAOYSA-N 0.000 description 1
- HQVNEWCFYHHQES-UHFFFAOYSA-N silicon nitride Chemical compound N12[Si]34N5[Si]62N3[Si]51N64 HQVNEWCFYHHQES-UHFFFAOYSA-N 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000007751 thermal spraying Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
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ã®ã§ããã[Detailed Description of the Invention] Industrial Application Field This invention relates to a method for producing so-called dried vegetables by drying various vegetables, and particularly relates to a method for producing dried vegetables using far infrared rays. .
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ããBACKGROUND OF THE INVENTION In recent years, the amount of dried vegetables used as a type of processed food has been increasing. In other words, dried vegetables have become widely used as ingredients for cooked foods due to their convenience, and their use in the restaurant industry has also increased, and they have also come to be used as raw materials for vegetable snacks. There is. In producing such dried vegetables, it is desirable that the loss of nutrients due to drying is small, that the flavor (aroma) and color do not change, and of course that productivity (efficiency) is also required. .
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ã€ãŠããã The conventional method for producing dried vegetables is the hot air drying method, in which vegetables are dried using hot air.
In some cases, freeze-drying is also used as a method for producing high-quality dried vegetables. Furthermore, recently, a method of drying vegetables by irradiating them with far-infrared rays generated using an electric heater has also been used in some cases.
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倱éãå€ããšããåé¡ããããProblems to be Solved by the Invention In the hot air drying method, which is the mainstream method for producing dried vegetables in the past, productivity is low because it takes an extremely long time for drying, the vegetables discolor and lose flavor, and vitamin There is a problem that there is a large loss of nutrients such as nutrients.
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ã倧ããã On the other hand, although the freeze-drying method can obtain dried vegetables of much higher quality than the hot-air drying method, it does not avoid the problem of loss of aroma, and is also costly due to the significant increase in equipment and operating costs. The disadvantage is great.
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ã®ãããªåé¡ããã€ãã Recently, a method of drying by irradiating far infrared rays has attracted attention, and in some cases it has been put into practical use.
The far-infrared irradiation method not only yields relatively high-quality dried vegetables, but also has the cost advantage of significantly lower equipment and operating costs than the freeze-drying method, as well as hot-air drying. This method has the advantage of efficiency in that it can be dried in a shorter time than the drying method, and is also advantageous in terms of food hygiene because it can be expected to have a sterilizing effect by irradiating far infrared rays. However, the conventional method using far infrared ray irradiation has the following problems because an electric heater is used as a heating source for generating far infrared rays.
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ãçºçãåã¡ã§ãã€ãã In other words, far-infrared ray generating devices generally generate far-infrared rays by heating a far-infrared emitting material such as ceramic with a heating source, and in conventional devices, an electric heater such as a nichrome wire is generally used as the heating source. It was getting worse. However, in this case, the temperature of the far-infrared emitting material is not uniform and varies by several tens of degrees Celsius depending on the location, resulting in variations in the amount of far-infrared radiant energy, which causes the surface of the vegetables to be dried to burn. It was hot. It is also known that the wavelength of the far infrared rays emitted from ordinary far infrared emitting materials becomes shorter as the temperature increases; on the other hand, the penetration of far infrared rays into the interior of the material irradiated with far infrared rays decreases as the wavelength increases. However, with conventional far-infrared generators that use electric heaters, the temperature of the far-infrared emitting material varies as mentioned above, so it is guaranteed that the vegetables to be dried will be dried over a certain level. In order to provide the amount of energy of The penetration of far infrared rays into the inside of vegetables (vegetables) decreases, and as a result, the temperature of the surface area of the vegetable rises quickly and dries it, but the drying of the inside is delayed, and it takes a long time to dry the whole vegetable. In addition, if the inside of the product is sufficiently dried, the surface tends to burn, or even if the product does not burn, the flavor of the surface is lost or the surface becomes discolored.
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ãã®ã§ããã This invention was made against the background of the above-mentioned circumstances, and it is possible to dry vegetables efficiently and at low cost without impairing the quality of the dried vegetables by irradiating them with far infrared rays. The purpose is to provide a manufacturing method.
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å¶åŸ¡ãšãé©åã«è¡ãªãããã«ãããMeans for Solving the Problems In order to solve the above-mentioned problems, the method of the present invention uses a type of far-infrared ray generator different from conventional ones, and appropriately controls the temperature of the far-infrared rays and the ambient temperature. I did it like that.
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ã«å¶åŸ¡ããããšãç¹åŸŽãšããŠããã That is, in the method of the present invention, while the fresh vegetables to be dried are transported through a predetermined transport path,
When drying the vegetables by irradiating them with far-infrared rays, a far-infrared ray generator is used to radiate far-infrared rays onto the outer surface of one of the flat surfaces of a flat box-shaped housing through which a heating medium flows. It was decided to use an apparatus in which a material layer is formed and far infrared rays are generated by heating the far infrared ray emitting material layer with the heat medium. Then, the far-infrared rays generator is arranged so that the far-infrared rays emitting material layer faces the transport path of the vegetables to be dried, and the temperature of the heat medium flowing through the far-infrared rays generator is set to 120-120°C.
Generates far infrared rays by controlling the temperature within the range of 250â,
It is also characterized by controlling the atmospheric temperature of the vegetable transport path within the range of 40 to 150°C.
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å ç±ããŠé èµ€å€ç·ãæŸå°ããããFunction: In the method of the present invention, basically, vegetables to be dried are transported along a predetermined transport path, while
The vegetables are dried by irradiating them with far-infrared rays from a far-infrared ray generator disposed opposite to the transfer path to obtain dried vegetables. The far-infrared generator used here does not directly heat the far-infrared emitting material with an electric heater (electric heater) as in the past, but instead uses a separately heated heat medium (silicon oil, petroleum oil, etc.). A far-infrared ray emitting material layer is heated by heating the far-infrared ray emitting material layer with an oil, etc.) to emit far-infrared rays from the far-infrared ray emitting material layer. That is, a far-infrared emitting material layer is formed on one oblique surface of a flat box-shaped casing through which a heating medium flows, and the far-infrared radiating material layer is heated by the heating medium flowing inside the flat casing. Emit far infrared rays.
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çãæãããããããšãæå¹ã«é²æ¢ã§ããã As mentioned above, since it is possible to uniformly and accurately control the amount of far-infrared radiant energy without causing any variation, the heating temperature (target heating temperature) of the far-infrared radiating material layer can be controlled as much as when using a conventional electric heater. There is no need to set the temperature high considering variations, and it is possible to set the temperature relatively low. In other words, in the case of a far-infrared generator using a conventional electric heater, the temperature of the far-infrared emitting material layer varies depending on the location, and the amount of radiant energy also varies depending on the location. If the average temperature) is lowered, the amount of far-infrared energy received by the vegetables may be significantly reduced depending on the position of the vegetables in the vegetable transport system, and the vegetables may not be dried sufficiently. However, with the far infrared ray generator used in this invention, this does not occur, and therefore the target temperature can be set low. Therefore, in the method of this invention, the inside of the casing is heated to a low temperature of 120 to 250 degrees Celsius, rather than a high temperature of 300 to 350 degrees Celsius as in conventional far infrared generators using electric heaters. The temperature of the circulating heat medium is controlled at 120-250â. 250 like this
By controlling the temperature to a temperature below 0.degree. C., it is possible not only to prevent the surface of the vegetables from burning, but also to increase the wavelength of the generated far infrared rays, which improves the penetration of the far infrared rays into the interior of the vegetables. Good penetration of far-infrared rays into the inside of vegetables means that they can be efficiently dried to the inside of vegetables, which increases energy usage efficiency and shortens the time required for drying. Moreover, since energy is prevented from being concentrated only on the surface of the vegetables, it is possible to effectively prevent the occurrence of burnt surfaces, loss of flavor of the surfaces, and discoloration of the surfaces.
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150ã200âã§ããã If the heating temperature for the far-infrared emitting material layer, that is, the temperature of the heating medium, exceeds 250° C., the above-mentioned effects cannot be obtained, and only the surface of the vegetables may become burnt. On the other hand, if the temperature is lower than 120â, it will generally be difficult to generate far-infrared rays with sufficient energy, although this will vary depending on the type of far-infrared emitting material, and therefore it will be difficult to dry vegetables sufficiently. becomes. For these reasons, we decided to control the temperature of the heat medium within the range of 120 to 250°C. The most preferable temperature of the heat medium is
The temperature is 150-200â.
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ã§ããã Further, in the method of the present invention, not only the vegetables on the transfer line are directly irradiated with far infrared rays as described above, but also the ambient temperature of the transfer line is controlled within the range of 40 to 150°C. By keeping the ambient temperature higher than room temperature (outside air temperature) in this way,
It is possible to prevent the heat given to vegetables by far-infrared irradiation from being taken away from the surface of the vegetables by the outside air, and to efficiently dry the vegetables. If the ambient temperature is less than 40â, the above effects cannot be obtained, while if it exceeds 150â, the surface of the vegetables may change color (browning) or lose flavor. It was decided to control the temperature within the range of 40 to 150°C. Note that the most preferable atmospheric temperature is within the range of 50 to 100°C.
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, a housing 1 having the shape of a flat sealed box as a whole;
Of the two wide surfaces (oblique surfaces) of the housing 1,
It is constituted by a far-infrared emitting material layer 2 formed on the outer surface of one flat surface 1A with a predetermined thickness. Of the outer walls of the casing 1, at least the wall surface constituting the flat surface 1A is made of a material with good thermal conductivity, such as a metal plate such as copper, copper alloy, aluminum alloy, steel, stainless steel, etc. There is. The inside of the housing 1 includes a plurality of partition plates 1B.
, so that a long meandering flow path 5 is formed between the heat medium inlet 3 and the heat medium outlet 4. As the material used for the far-infrared emitting material layer 2, any material can be used as long as it can efficiently generate far-infrared rays,
For example, zirconia (ZrO 2 ) ceramic, titania (TiO 2 ) ceramic, silicon nitride (Si 3 O 4 ) ceramic, silicon carbide (SiC)
It is possible to use ceramics such as ceramics or composite ceramics thereof, and from the viewpoint of ease of cleaning, it is preferable to use dense and substantially non-porous crystallized glass. Note that the method for forming the far-infrared emitting material layer 2 is arbitrary;
It can be suitably formed by a thermal spraying method (for example, a plasma spraying method) or a coating and baking method.
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A heat medium 6 previously heated to 120 to 250°C elsewhere is made to flow into the housing 1 from the heat medium inlet 3. While the heat medium 6 flows through the flow path, the far-infrared emitting material layer 2 is heated to 120 to 250° C. via the flat surface 1A, and far-infrared rays are emitted from the far-infrared emitting material layer 2. Here, the heat medium is liquid,
Any gas can be used; for example, as a liquid, silicone oil, petroleum oil, paraffin, glycerin, or even an inorganic heat medium can be used, and as a gas, an inert gas such as Ar gas or an inert gas such as Ar gas can be used. Nitrogen gas, carbon dioxide gas, etc. can be used, but from the viewpoint of heat transport, it is desirable to use a liquid. In particular, silicone oil is most suitable as a heating medium because even if it were to leak, it would not cause any hygiene or safety problems for food.
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In the figure, a rectangular device exterior body 10 that is elongated from side to side has a vegetable loading inlet 11 at its right end.
The left end is the dried vegetable outlet 12. A conveyor 14 that forms a vegetable transport path 13 along the longitudinal direction is disposed within the device exterior body 10. This conveyor 14 uses a mesh belt as an endless annular belt for conveying vegetables, and is driven by a drive mechanism 16 consisting of a motor etc., so that the conveyor surface (goun conveyor surface) 17 on the upper surface side is connected to the vegetable loading port 11. It is configured to move from the side toward the side of the dried vegetable outlet 12.
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They are arranged side by side. These far-infrared ray generators P 1 to P 4 are arranged such that their far-infrared ray emitting surfaces, that is, the surface of the far-infrared ray emitting material layer 2 in FIGS. 1 and 2, face the transfer surface 17 of the conveyor 14. It is placed almost horizontally. Further, on the lower surface side of the transfer surface 17 of the conveyor 14, a plurality of far infrared ray generators P 5 to P 8 are arranged in parallel. These far-infrared ray generators P 5 to P 8 are also arranged so that their far-infrared ray emission surfaces face the transfer surface 17 of the conveyor 14 from below. Furthermore, a near-infrared heater Q is disposed in the upper part of the device exterior body 10, particularly at a position closer to the vegetable loading port 11 than the far-infrared generators P1 to P4 .
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ããããŠããã Further, a hot air outlet 18 is provided on the upper surface of the apparatus exterior body 10 at a position close to the vegetable loading inlet 11, and this hot air outlet 18 is equipped with a blower 19 and a heat exchanger 20 for generating hot air. Duct 21
are connected via. Further, a hot air outlet 22 is provided on the lower surface side of the transfer surface 17 of the conveyor 14, and this hot air outlet 22 is also provided with the blower 19.
And hot air generated by the heat exchanger 20 is guided. Furthermore, an exhaust port 23 whose opening/closing degree can be adjusted is provided at a suitable location on the upper surface of the device exterior body.
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å ç±çšãã€ã©ïŒïŒã®ææ°çã§ããã In FIG. 4, a fuel 30 made of gaseous fuel such as propane gas or liquid fuel such as kerosene is sent to a heat medium heating boiler 31 and used to heat a heat medium 6 such as silicone oil. The light is sent to an infrared heater Q and used to generate near-infrared light. The heat medium 6 heated to 120 to 250°C by the heat medium heating boiler 31 is passed through the pressure pump 33 to the far-infrared generator.
A portion of the heated heat medium 6 is sent to P 1 to P 4 and P 5 to P 8 and is sent to a heat exchanger 20 for generating hot air. The heat medium 6 sent to the far-infrared generators P 1 to P 4 and P 5 to P 8 is, as already explained for the far-infrared generator P shown in FIGS. 1 and 2,
Far-infrared emitting material layer 2 flows through the flow path 5 in the housing 1
is heated to 120-250â and emits far-infrared rays.
On the other hand, the heated heat medium 6 sent to the heat exchanger 20
The air from the blower 19 is heated to produce hot air 34. This hot air 34 is blown into the exterior body 10 of the drying device from the hot air outlets 18 and 22 shown in FIG. Note that the temperature of this hot air 34 is
The ambient temperature within 0, in particular the transfer surface 1 of the conveyor 14
The ambient temperature near point 7 is 40 to 150â, preferably
The temperature is adjusted to 50-100â. The heat medium 6 discharged from the far-infrared generators P 1 to P 4 , P 5 to P 8 and the heat exchanger 20 is transferred to the heat medium heating boiler 31
It is returned to the factory, heated again, and recycled. In FIG. 4, 35 is an expansion tank, and 36 is an exhaust pipe of the boiler 31 for heating the heat medium.
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åºå£ïŒïŒããå€éšãžæ¬åºãããã When producing dried vegetables using the apparatus shown in FIGS. 3 and 4, fresh vegetables 37 that have been cut or crushed into appropriate sizes are placed in the outer casing of the apparatus, if necessary. The vegetables are sequentially placed on the transfer surface 17 of the conveyor 14 from the vegetable loading port 11 provided at one end of the vegetable storage 10 . The vegetables 37 placed on the transfer surface 17 are continuously or intermittently transferred to the left in the figure as the conveyor 14 is driven. During this transfer, the vegetables 37 first pass under the near-infrared heater Q and are irradiated with near-infrared rays by the near-infrared heater Q, thereby first removing moisture from the surface layer of the vegetables. Next, the vegetables 37 sequentially pass between the far infrared ray generators P 1 to P 4 on the upper surface side and the far infrared ray generators P 5 to P 8 on the lower surface side. At this time,
As already mentioned, each far-infrared generator P 1 to P 4 ,
At P 5 to P 8 , the radiation material layer is
It is heated to 120 to 250°C, preferably 150 to 200°C, and relatively long wavelength far infrared rays are emitted, and the relatively long wavelength far infrared rays are irradiated onto the vegetables 37 from above and below. Further, hot air 34 is blown out from the hot air outlets 18 and 22, and the ambient temperature around the vegetables on the transfer surface 17 is 40 to 150°C, preferably 50°C.
Controlled at ~100â. At such an ambient temperature, the vegetables are dried by irradiating the vegetables with relatively long-wavelength far infrared rays from above and below as described above, and finally, sufficiently dried vegetables are delivered to the dry vegetable outlet. 12 to the outside.
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ãããã«å¯äžããŠããããšã¯ãã¡ããã§ããã Here, in the examples shown in FIGS. 3 and 4, the vegetables are irradiated with near-infrared rays before the vegetables are irradiated with far-infrared rays. Although near-infrared rays have low penetration into materials, they are effective in removing moisture adhering to the surface and moisture in the surface layer. On the other hand, far infrared rays have a good penetrating property into the interior of a material, but if moisture is present near the surface, it is absorbed by the moisture and becomes difficult to penetrate into the interior. However, as mentioned above, by irradiating near-infrared rays in advance, the moisture adhering to the surface of vegetables and the moisture in the surface layer can be quickly removed, which allows the far-infrared rays irradiated in the next step to be absorbed inside the vegetables. can be sufficiently penetrated. Therefore, in the case of the examples shown in Figures 3 and 4, far-infrared rays penetrate into the inside of the vegetables more fully than when simply irradiating far-infrared rays, and as a result, there is no discoloration of the surface or loss of flavor. Whole vegetables can be dried in a shorter time without causing deterioration. Of course, as already mentioned, the heating temperature of the far-infrared emitting material layer in the far-infrared generator is controlled to a relatively low temperature of 120 to 250°C, preferably 150 to 200°C, and far-infrared rays with a relatively long wavelength are irradiated. Of course, this also contributes to efficient drying in a short period of time while suppressing burnt surfaces, discoloration, deterioration of flavor (scent), loss of vitamins, etc.
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ãããã It goes without saying that the method of the present invention can be applied to a wide variety of vegetables, including root vegetables, fruit vegetables, leafy vegetables, and potatoes. The present inventors have already conducted drying experiments on carrots, pumpkins, daikon radish, green onions, yam potatoes, sweet potatoes, and burdock root, but in all cases, there was burnt on the surface, discoloration, and loss of flavor (fragrance). It has been confirmed that it can be efficiently dried in a short time of less than one hour without causing any inconveniences such as deterioration. In addition, it is thought that it can be applied to onions, cabbages, etc.
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ç¥éèã®è£œé ã«æé©ã§ãããEffects of the Invention As is clear from the above explanation, according to the method for producing dried vegetables of the present invention, compared to the hot air drying method, which is the mainstream of conventional methods for producing dried vegetables, drying can be carried out in a much shorter time and more efficiently. In addition to producing vegetables, this method does not cause deterioration of vegetable quality such as discoloration, deterioration of flavor (aroma), or loss of nutrients, and can be produced with significantly lower equipment and operating costs than the freeze-drying method. It is also advantageous in terms of cost. Furthermore, the far-infrared generator used in the method of the present invention has less variation in the temperature of the far-infrared emitting substance and can be controlled accurately compared to conventional far-infrared generators using electric heaters. In this method, the heating temperature of the far-infrared emitting material is controlled to a low temperature of 120 to 250 degrees Celsius.
As a result, vegetables are irradiated with far-infrared rays of relatively long wavelengths, which causes more burntness and discoloration on the vegetable surface, deterioration of flavor, and even more damage to vegetables than drying methods that use far-infrared ray generators using electric heaters. It is possible to effectively prevent quality deterioration such as loss of nutrients, etc., and obtain high quality dried vegetables with better efficiency. Furthermore, the far infrared rays used in the method of this invention also has a sterilizing effect, making it possible to obtain dried vegetables containing a small amount of germs, which can be used, for example, as food for infants or hospital food. It is ideal for producing dried vegetables for food products with strict hygiene requirements.
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FIG. 1 is a longitudinal cross-sectional view showing an example of a far-infrared generator used in the method of the present invention, FIG. 2 is a cross-sectional plan view taken along the line - in FIG. FIG. 4 is a longitudinal sectional view showing an example of the overall configuration of a drying device for drying, and FIG. 4 is a line diagram showing the main piping system of the device shown in FIG. P, P 1 to P 4 , P 5 to P 8 ... far infrared generator,
1... Housing, 2... Far-infrared emitting material layer, 6...
Heat medium, 13... Transfer system path, 14... Conveyor,
17...Transfer surface.
Claims (1)
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城ãšãã也ç¥éèã®è£œé æ¹æ³ã[Scope of Claims] 1. A method for producing dried vegetables by irradiating far-infrared rays onto the fresh vegetables while transporting the fresh vegetables along a required transport path, wherein the far-infrared rays generating device comprises a heating medium inside. A device in which a far-infrared ray emitting material layer is formed on the outer surface of one flat surface of a flat box-shaped casing that is distributed, and the far-infrared rays are generated by heating the far-infrared rays emitting material layer with the heat medium. The far-infrared ray generator is arranged so that the far-infrared radiating material layer faces the transport path, and a heating medium controlled within the range of 120 to 250°C is placed in the casing of the far-infrared ray generator. A method for producing dried vegetables, which comprises irradiating the vegetables on the transfer path with far infrared rays generated by the process, and controlling the ambient temperature in the transfer path within a range of 40 to 150°C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62065313A JPS63230033A (en) | 1987-03-19 | 1987-03-19 | Production of dried vegetable |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62065313A JPS63230033A (en) | 1987-03-19 | 1987-03-19 | Production of dried vegetable |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63230033A JPS63230033A (en) | 1988-09-26 |
JPH027613B2 true JPH027613B2 (en) | 1990-02-20 |
Family
ID=13283292
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62065313A Granted JPS63230033A (en) | 1987-03-19 | 1987-03-19 | Production of dried vegetable |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63230033A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102721271B (en) * | 2012-06-26 | 2014-12-17 | éåºå·¥åå€§åŠ | Ginger rapid drying device |
-
1987
- 1987-03-19 JP JP62065313A patent/JPS63230033A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS63230033A (en) | 1988-09-26 |
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