SU618085A2 - Potato and vegetable dehydrating method - Google Patents
Potato and vegetable dehydrating methodInfo
- Publication number
- SU618085A2 SU618085A2 SU762354005A SU2354005A SU618085A2 SU 618085 A2 SU618085 A2 SU 618085A2 SU 762354005 A SU762354005 A SU 762354005A SU 2354005 A SU2354005 A SU 2354005A SU 618085 A2 SU618085 A2 SU 618085A2
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- product
- potato
- drying
- potatoes
- dehydrating method
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
Изобретение относитс к пищевой промышленности и может найти применение на предпри ти5 Х овошесушильной и консервной промышленности.The invention relates to the food industry and can be used in the enterprise of the Xo-drying and canning industry.
По основному авт. св. Ne 566096 иэвестен способ обезвоживани картофел и овощей, заключающийс в очистке, реэке , бланшировании, охлаждении, замораживании в два этапа и последующей И.According to the main author. St. Ne 566096 and the most well-known method of dehydrating potatoes and vegetables, consisting in cleaning, reek, blanching, cooling, freezing in two stages and following I.
Способ характеризуетс значительной продолжительностью процесса сушки и большими затратами энергии, определй&мыми высоким начальным влагосодержа- нием сушимого материала.The method is characterized by a considerable duration of the drying process and a large expenditure of energy, determine & m we have a high initial moisture content of the dried material.
Целью изобретени вл етс сокращение продолжительности процесса сушки и снижение энергозатрат на обезвоживаемы продукты.The aim of the invention is to reduce the duration of the drying process and reduce energy consumption for dehydrated products.
Поставленна цель достигаетс тем, что продукт перед сушкой дефростируют с последующим центрифугированием дл удалени из него 65-70% влаги, а дефростацию продукта осуществл ют путем обдувани струей нагретого воздуха.The goal is achieved by defrosting the product before drying, followed by centrifuging to remove 65-70% of moisture from it, and defrosting the product is carried out by blowing a jet of heated air.
При 10-минутном центрифугировании из продукта удал етс до 65% всей имеющейс ,в продукте впаги. Отцентрифугнрованный продукт направл етс на сушку, осуществл емую по одному из известных способов.With a 10 minute centrifugation, up to 65% of the total product is removed from the product. The centrifuged product is sent for drying by one of the known methods.
Предлагаемый спороб включает в себ следующие операции.The proposed sporob includes the following operations.
Картофель (овоши) моют, инспектируют очищают, режут на кусочки, бланшируют, охлаждают, замораживают в два этапа, причем на первом этапе температура равна (-J) - (-1О с), на втором - (-25) (-35 с), ;дефрост ру1от, центрифугируют в течение 10 мин с фактором разделени 70О и затем сушат по одному из извес кых способов.Potatoes (vegetables) are washed, inspected, peeled, cut into pieces, blanched, cooled, frozen in two stages, and in the first stage the temperature is (-J) - (-1O s), in the second - (-25) (-35 s ); defrost rot; centrifuged for 10 minutes with a separation factor of 70 O and then dried by one of the well-known methods.
Предлагаема технологи позволит сократить продолжительность процесса обезвоживани на 25-30%, по сравнению с сушкой овощей замороженных в две стадии без центрифугировани .The proposed technology will reduce the duration of the dehydration process by 25-30%, compared with drying vegetables frozen in two stages without centrifuging.
Сушеные картофель и овоши имеют ас ристую структуру, быстро восстанавливают с при кулинарной обработке: картофель2-4 мин, морковь - мин, свекла 4-6 мин, капуста - 7-9 мин,Dried potatoes and oats have an asy structure, quickly recover from cooking: potatoes 2-4 minutes, carrots - minutes, beets 4-6 minutes, cabbage - 7-9 minutes,
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU762354005A SU618085A2 (en) | 1976-04-29 | 1976-04-29 | Potato and vegetable dehydrating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU762354005A SU618085A2 (en) | 1976-04-29 | 1976-04-29 | Potato and vegetable dehydrating method |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU566096 Addition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU618085A2 true SU618085A2 (en) | 1978-08-05 |
Family
ID=20659183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU762354005A SU618085A2 (en) | 1976-04-29 | 1976-04-29 | Potato and vegetable dehydrating method |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU618085A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0941670A1 (en) * | 1998-03-12 | 1999-09-15 | Basic American Inc. | Method for preparing dehydrated vegetables capable of rapid reconstitution |
-
1976
- 1976-04-29 SU SU762354005A patent/SU618085A2/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0941670A1 (en) * | 1998-03-12 | 1999-09-15 | Basic American Inc. | Method for preparing dehydrated vegetables capable of rapid reconstitution |
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