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Vegetable Dehydration Technology and Equipment by Thin-Layer Rapid Combination Heating

A vegetable dehydration, thin-layer technology, applied in the application, food processing, food science and other directions, can solve the problems of nutrient loss, poor color of dried vegetables, etc., and achieve the effect of strong convection, good quality of dried vegetables and bright color.

Inactive Publication Date: 2011-12-14
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried vegetables after dehydration and drying have poor color and serious nutritional loss

Method used

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  • Vegetable Dehydration Technology and Equipment by Thin-Layer Rapid Combination Heating
  • Vegetable Dehydration Technology and Equipment by Thin-Layer Rapid Combination Heating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Carrots are cut into filaments of 50 × 4 × 3mm, and the thickness of the material layer when dehydrating and drying is 15mm when adopting the thin-layer rapid combined heating and dehydration process, the total time used for dehydration and drying is 185min, and other dehydration and drying parameters are as shown in Table 1 Show.

[0021] Table 1 Dehydration and drying process parameters of carrots.

[0022]

Embodiment 2

[0023] Embodiment 2: Cabbage orchid is cut into filaments of 50 × 3mm, and the thickness of the material layer when dehydrating and drying is 18mm by using the thin-layer rapid combined heating and dehydration process, and the total time used for dehydration and drying is 170min. Other dehydration and drying parameters are shown in Table 2 .

[0024] Table 2 Dehydration and drying process parameters of cabbage.

[0025]

Embodiment 3

[0026]Embodiment 3: the cabbage pepper is cut into filaments of 40 × 3mm, and the thickness of the material layer when adopting the thin layer rapid combined heating and dehydration process for dehydration and drying is 16mm, and the total time used for dehydration and drying is 178min, and other dehydration and drying parameters are as shown in Table 3 Show.

[0027] Table 3 Dehydration and drying process parameters of cabbage pepper

[0028]

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Abstract

The invention provides a thin-layer quick combination heating vegetable dehydrating process and equipment. The thin-layer quick combination heating vegetable dehydrating process is characterized in that: the thickness of a material layer is 12-22 millimeters; the average moving speed of a material is 0.27-0.19 meter per minute; the dehydrating drying time is 150-210 minutes; the infrared radiation intensity is 3-6 kW / m<2>; the surface temperature of the material layer is 50-75 DEG C; the hot air temperature is 60-80 DEG C; the inside of a box body is horizontally partitioned into a plurality of layers by using a clapboard; a group of conveying devices gradually driven to run by using a transmission device is arranged in each layer; conveying link plates are supported on a guide rail, so that grooved material channels are formed; a guide groove is formed below the tail end of each channel; a far infrared radiation device is arranged above the channel in each layer of box body with a large layer number; the upper part of a side wall at one end of each layer of box body is provided with an air inducing port and is connected with a fan through an air inducing pipe; the two ends of theside wall of each layer of box body with a small layer number are provided with air inlets and are connected with an air heater through an air supply pipe; the top of each box body is provided with afeeding hole; and the bottom of each box body is provided with a discharging hole. The process and the equipment have the advantages of high drying speed, reasonable heat source utilization and good vegetable drying quality.

Description

technical field [0001] The invention provides a thin-layer rapid combined heating vegetable dehydration process and equipment, specifically a process plan and equipment for dehydrating and drying vegetables by utilizing two heat sources of far-infrared radiation and hot air. Background technique [0002] At present, the commonly used vegetable dehydration and drying method in China is simple hot air drying. In order to ensure the drying speed, the temperature of the hot air is generally relatively high, and in addition, the drying is carried out under normal pressure. Due to oxidation, it is easy to cause a large loss of nutrients such as organic matter and Vc in the vegetables, and the color of the dried vegetables will deteriorate. The loss of nutrients is serious. , the grade is lowered. Therefore, the dried vegetables obtained by drying in a simple hot air convection mode can no longer meet people's quality requirements for dehydrated vegetables, and its market competit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N12/08
Inventor 孙传祝王相友
Owner SHANDONG UNIV OF TECH
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