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Quick drying processing method of raisin

A technology of rapid drying and processing method, applied in the direction of heating preservation of fruits/vegetables, preservation of fruits/vegetables by dehydration, etc., can solve the problems of poor quality, low efficiency, residues of chemical drying agents, etc., to achieve high production efficiency and ensure food safety. The effect of safety and short production cycle

Inactive Publication Date: 2014-05-14
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a rapid drying processing method for raisins, which is used to solve the problems of low efficiency, poor quality and chemical desiccant residues in the traditional air-drying method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The drying method of grapes is as follows: ①Select fresh grapes without rot and deterioration; ②Rinse the surface with clean water to remove dust, sundries, etc.; ③Put the cleaned grapes in a high-temperature and high-humidity gas jet impact blanching machine for blanching , wherein the blanching temperature is 110°C, the relative humidity of the high-humidity gas is 50%, the gas flow rate is 15m / s, and the blanching time is 90s. ④ Put the blanched grapes into a gas jet impingement drying box for drying. The drying temperature is 60°C and the wind speed is 12m / s. When the moisture content of the grapes on a wet basis is below 20%, the drying is stopped. This process is about It takes 18 hours. ⑤ Pack the raisins cooled to room temperature.

Embodiment 2

[0039] The drying method of grapes is as follows: ①Select fresh grapes without rot and deterioration; ②Rinse the surface with clean water to remove dust, sundries, etc.; ③Put the cleaned grapes in a high-temperature and high-humidity gas jet impact blanching machine for blanching , wherein the blanching temperature is 95°C, the relative humidity of the high-humidity gas is 60%, the gas flow rate is 20m / s, and the blanching time is 240s. ④Put the blanched grapes into a gas jet impingement drying box for drying. The drying temperature is 70°C and the wind speed is 6m / s. When the moisture content of the grapes on a wet basis is below 20%, the drying is stopped. This process requires Time-consuming 15h. ⑤ Pack the raisins cooled to room temperature.

Embodiment 3

[0041] The drying method of grapes is as follows: ①Select fresh grapes without rot and deterioration; ②Rinse the surface with clean water to remove dust, sundries, etc.; ③Put the cleaned grapes in a high-temperature and high-humidity gas jet impact blanching machine for blanching , where the blanching temperature is 130°C, the relative humidity of the high-humidity gas is 25%, the gas flow rate is 12m / s, and the blanching time is 60s. ④Put the blanched grapes into a gas jet impingement drying box for drying. The drying temperature is 65°C and the wind speed is 25m / s. When the moisture content of the grapes on a wet basis is below 20%, the drying is stopped. This process requires It takes 18 hours. ⑤ Pack the raisins cooled to room temperature.

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PUM

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Abstract

The invention belonging to the technical field of fruit and vegetable processing, and relates to a quick drying processing method of raisin, which comprises the following steps of (1) selecting fresh grapes without rot or deterioration; (2) washing surface with clean water to remove dust, impurities and the like; (3) blanching cleaned grape in a high-temperature high-humidity gas jet impulse blancher, wherein the blanching temperature is 90-130 DEG C, the relative humidity of the high-humidity gas is 20-70%, the gas flow rate is 6-30 m / s, and the blanching time is 30-240 s; (4) drying the blanched grape in a gas jet impulse drying box, wherein the drying temperature is 50-80 DEG C, the air speed is 6-30 m / s, and drying is stopped when the wet basis water content of the grape is below 20%; and (5) packaging after the raisin is cooled to room temperature. The quick drying processing method has the advantages of high drying efficiency, simplicity and convenience in operation, cleanliness and hygiene, capability of effectively inhibiting browning during drying and the like.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable processing, and relates to a processing method of raisins, in particular to a rapid drying processing method of raisins. Background technique [0002] The history of human cultivation of grapes is 5000-7000 years. According to the data of the Food and Agriculture Organization of the United Nations (FAO, 2010) in 2010, the cultivated area and output of grapes in China reached 643,937 hectares and 68,311,466 tons respectively. China, Italy, the United States, Spain and France are the top five countries for grape production. Grapes are sweet and sour and have good nutritional value. They are one of people's favorite fruits. Grape is a seasonal fruit, and a large amount of grapes will be harvested in the ripe season, but fresh food consumption is limited, so if it cannot be processed within two weeks after picking, it will spoil and cause huge economic losses . In major grape-producing countries...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02A23B7/005
Inventor 高振江白竣文肖红伟马琴巨浩羽
Owner CHINA AGRI UNIV
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