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Foodstuff drying method

A drying method and food material technology, applied in food science, food preservation, application, etc., can solve the problems that affect the product qualification rate and cannot effectively avoid the carbonization effect, achieve good drying efficiency, reduce carbonization phenomenon, and reduce the effect of occurrence probability

Active Publication Date: 2013-12-04
钟春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method still cannot effectively avoid the carbonization effect caused by microwaves, and will still affect the qualified rate of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: Three-stage microwave hot air drying of carrot slices

[0013] Peel and slice the carrots and clean them. Take 500g of carrot slices and dry them for 15 minutes under the conditions of 2500w microwave at 90°C and hot air flow rate of 3m / s; Dry for 1 hour, and finally dry under 250w / g microwave and 70℃, 1.0m / s hot air until the moisture content is less than 5%.

Embodiment 2

[0014] Embodiment 2: three-stage microwave hot air drying of pineapple slices

[0015] Peel and slice the pineapple and clean it. Take 500g pineapple slices, first soak them in 55°Brix sucrose solution at 40°C for 90min, then dry them for 30min under the conditions of 2000w microwave, 70°C, and hot air flow rate of 2m / s. Then dry under 2000w microwave and 35℃, 1.0m / s hot air for 1.5h, and finally dry under 150w microwave and 70℃, 1.0m / s hot air until the water content is less than 5%.

Embodiment 3

[0016] Embodiment 3: three-stage microwave hot air drying of dried apples

[0017] Peel the apples, cut them into pieces and clean them. Take 500g of apple peels, soak them in 55°Brix sucrose solution at 40°C for 90 minutes, and then dry them under the conditions of 2000w microwave, 80°C, and hot air flow rate of 2.5m / s. 20min, then dry under 2250w microwave and 30℃, 1.2m / s hot air for 1.0h, and finally dry under 50w microwave and 70℃, 1.5m / s hot air until the water content is less than 5%.

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PUM

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Abstract

The invention relates to a foodstuff drying method which adopts three stages of microwave hot air drying, namely, the foodstuff is died for 10 to 30 min under the condition of 4 to 5 w / g microwave, 70 to 90 DEG C, and 2 to 3 m / s hot air flow rate; the foodstuff is died for 0.5 to 1.5 h under the condition of 4 to 5 w / g microwave, 30 to 50 DEG C, and 0.5 to 1.5 m / s hot air flow rate; then finally, the foodstuff is died to the end under the condition of 0.1 to 1.0 w / g microwave, 50 to 70 DEG C hot blast temperature and 0.5 to 1.5 m / s flow rate. The method is simple and easy and can obtain high drying efficiency, the quality of the materials cannot be impacted seriously, the chances of low carbonization can be effectively reduced, and the product quality is improved.

Description

technical field [0001] The present application relates to a food drying method, in particular to a three-stage microwave hot air drying method for food. Background technique [0002] Food drying is the dehydration of food, which can inhibit the growth and reproduction of microorganisms, so that it can be stored for a longer period of time. There are many kinds of dried food, and dried products such as meat products, fruits and vegetables are all popular. The drying methods currently used mainly include hot air drying, microwave drying, vacuum freeze drying and emerging superheated steam drying technology. However, vacuum freeze-drying and superheated steam drying technology have high requirements on equipment, and require a large amount of investment in the early stage, which is not conducive to rapid promotion and use. And hot air drying, because the heat is carried out from the inside to the outside when the material is heated, that is, the direction of heat transfer and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/54
Inventor 钟春燕
Owner 钟春燕
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