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Intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms

A short-wave infrared and combined drying technology, applied in the direction of dehydration preservation of fruits/vegetables, can solve the problems of low drying efficiency, long drying time of grain, pollution, etc., and achieve fast heating speed, shape and nutrient retention, and penetrability strong effect

Active Publication Date: 2013-03-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention solves the problems of long grain drying time, low drying efficiency and serious pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Combined drying of shiitake mushrooms by medium-short wave infrared and radio frequency

[0020] Fresh shiitake mushrooms (about 87% water content) 20Kg, after selection and removal of impurities, choose shiitake mushrooms of uniform size, wash, cut into cubes (1cm×1cm×5mm), blanching (98°C, 2min), cooling in running water, seasoning Soak in liquid (3% maltose, 2% white sugar, seasoning liquid: mushroom quality = 1:1, 1h), drain, and pre-dehydrate with medium and short-wave infrared drying (the wavelength of the infrared lamp is 2~3μm, 60~70 ℃, wind speed 1~3m / s, radiation distance 10~18cm) to about 30% water content, radio frequency drying (radio frequency plate spacing 20.5cm, frequency 27MHz, radio frequency power 6KW, material absorption power 1.5W / g, material The temperature is 50°C) until the final moisture content is below 8%, and the finished product is packaged. The total drying time is 3.5h.

Embodiment 2

[0021] Embodiment 2: Combined drying of Agaricus bisporus by medium-short wave infrared and radio frequency

[0022] Fresh Agaricus bisporus (with a water content of about 92%) 10Kg, after selection and removal of impurities, select Agaricus bisporus of uniform size, wash, slice (5mm), blanch (98°C, 2min), soak in seasoning liquid (3% Trehalose, 2% white granulated sugar, seasoning liquid: mushroom quality = 1:1, 1h), drained, and pre-dehydrated by medium and short-wave infrared drying (the wavelength of the infrared lamp is 2~3μm, 60~70℃, the wind speed is 1~3m / s, radiation distance 10~18cm) to about 50% water content, radio frequency drying (radio frequency plate spacing 20.5cm, frequency 27MHz, radio frequency power 6KW, material absorption power 1.8W / g, material temperature 56°C ) until the final moisture content is below 8%, and the finished product is packaged. The total drying time is 3.2h.

Embodiment 3

[0023] Embodiment 3: Combined drying of white fungus with medium-short wave infrared and radio frequency

[0024]Fresh white fungus (water content about 78%) 10Kg, select, remove ear base medium, wash with running water, protect color (soak in 3% sodium bicarbonate for 2h), steam blanching (98°C, 2min), soak in seasoning solution (3% maltose, 2% white table salt, seasoning liquid: mushroom quality = 1:1, 1h), drained, and pre-dehydrated by medium and short-wave infrared drying (the wavelength of the infrared lamp is 2~3μm, 60~70℃, Wind speed is 1~3m / s, radiation distance is 10~18cm) to about 60% water content, radio frequency drying (radio frequency plate spacing 20.5cm, frequency 27MHz, radio frequency power 6KW, material absorption power 2.0W / g, material temperature is 60°C) until the final moisture content is below 8%, and the finished product is packaged. The total drying time is 2.5h.

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PUM

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Abstract

The invention relates to an intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms, and belongs to the field of edible mushroom foodstuff processing technology. The method comprises the steps of pre-treating the edible mushrooms (carefully chosen, cleaning, sorting and sharding, blanching for enzyme deactivation at a temperature of 90-100 DEG C), cooling in a seasoning liquid, immersing and draining, pre-dehydrating with the intermediate wave infrared at a temperature of 60-70 DEG C with a wind speed of 1-3 m / s and a radiation distance of 10-18 cm to make moisture content reduced to 30%-60%; then performing radio frequency drying to make the moisture content of the edible mushroom reduced to 8%, wherein plate distance is 20.5 cm; frequency is 27 MHz; power is 6 KW; a material temperature is 50-60 DEG C; and material plates can be arranged in three layers. Problems of difficulty for removing the moisture in a later stage of the intermediate wave infrared drying by employing the intermediate wave infrared and radio frequency combined drying method, because the radio frequency has strong penetrability. The materials during the radio frequency drying process can be placed in a plurality of layers, so that nutrition and shapes of the product can be retained to a large extent; at the same time, drying time is shortened significantly; drying energy consumption is lowered; and cost is reduced.

Description

technical field [0001] The invention discloses a combined drying method of middle and short wave infrared and radio frequency suitable for conditioning and dehydrating edible fungi in large quantities, and belongs to the technical field of edible fungi processing. Background technique [0002] Edible fungi are a kind of food with great development potential that integrates nutrition and health care functions. Edible fungi are rich in nutrients such as protein, vitamins and minerals, as well as bioactive components such as unsaturated fatty acids and cellulose. They have the functions of enhancing human immunity and anti-tumor. , regulate blood lipids, protect the liver and detoxify and lower blood sugar and other functions. [0003] Infrared drying technology uses the characteristics of many substances that are easy to absorb infrared rays. Through infrared radiation materials, heat energy is converted into infrared radiation energy, which is directly radiated to the object ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 张慜王洪彩陈卫平
Owner JIANGNAN UNIV
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