Macadamia nut microwave vacuum drying process
A microwave vacuum drying and crafting technology, which is applied in food processing, food processing, food preparation, etc., can solve the problems of uneven moisture content of nuts, poor product color, and difficulty in long-term storage, and achieves automatic production. The effect of real-time control and extended storage period
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Embodiment 1
[0019] Embodiment 1: The microwave vacuum drying process of macadamia nut kernels includes material selection, microwave vacuum drying, vacuum packaging and storage, and the specific steps are as follows:
[0020] (1) Material selection: The selected nuts are the nuts that are taken out of the shell after hot air drying, and the moisture content is 5.37%; the color is normally uniform milky white, without obvious yellow, brown, or black.
[0021] (2) Microwave vacuum drying: Evenly disperse the selected nuts in a microwave vacuum drying chamber, adopt continuous microwave input mode, and dry for 50 minutes under the condition of microwave power density of 0.2W / g and vacuum degree of 0.07MPa. After drying, the moisture content of the kernels is less than 1.5%.
[0022] (3) Packaging and storage: Cool the dried macadamia kernels to room temperature before vacuum packaging and storage.
Embodiment 2
[0023] Embodiment 2: The microwave vacuum drying process of macadamia nut kernels includes material selection, microwave vacuum drying, vacuum packaging and storage, and the specific steps are as follows:
[0024] (1) Material selection: The selected nuts are the nuts that are taken out of the shell after hot air drying, and the moisture content is 4.91%. The normal color is uniform milky white, without obvious yellow, brown, or black.
[0025] (2) Microwave vacuum drying: Evenly disperse the selected nuts in the microwave vacuum drying chamber, adopt intermittent microwave input mode, specifically, within a 1min period, the microwave is turned on for 45s and off for 15s; the microwave power density is 0.4W / g, the vacuum degree is 0.07MPa, the drying time is 45min, and the moisture content of the kernel after drying is less than 1.5%.
[0026] (3) Packaging and storage: Cool the dried macadamia kernels to room temperature before vacuum packaging and storage.
Embodiment 3
[0027] Embodiment 3: The microwave vacuum drying process of macadamia nut kernels includes material selection, microwave vacuum drying, vacuum packaging and storage, and the specific steps are as follows:
[0028] (1) Material selection: The selected nuts are the nuts that have been shelled and taken out after hot air drying, with a moisture content of 6.65%; the color is normally uniform milky white, without obvious yellow, brown, or black.
[0029] (2) Microwave vacuum drying: Evenly disperse the selected nuts in a microwave vacuum drying chamber, adopt intermittent microwave input mode, specifically, within a 1min period, the microwave is turned on for 30s and turned off for 30s; the microwave power density is 0.5W / g, the vacuum degree is 0.075MPa, the drying time is 70min, and the moisture content of the kernel after drying is less than 1.5%.
[0030] (3) Packaging and storage: Cool the dried macadamia kernels to room temperature before vacuum packaging and storage.
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